Pumpkin may be an autumn flavor to some, but I enjoy pumpkin treats all year round! That said, pumpkin patches and all the pumpkin goodies in stores do get me in the mood to whip up more pumpkin baked goods this time of year. What better way to usher in October than a batch of gluten free pumpkin muffins?
I love the traditional autumn aroma that combines pumpkin with cinnamon, maple, cardamom and nutmeg to warm you up right through a chilly winter. When these muffins are baking in the oven, it’s that aroma that permeates the kitchen and gets me anxiously awaiting the moment when the muffin tin comes out and I can take that first warm bite.
I call these gluten free pumpkin muffins Pumpkin Puffins because the mix of pure pumpkin, gluten free oats, maple syrup, and other goodies gives them a creamy texture and puffier tops than the typical homemade smaller muffin. One thing to note is that you can use any kind of gluten free oats you like, but different types will affect the texture. In the photo above, I used whole rolled oats, which makes for a heartier muffin with more of an oatmeal bake texture. In the photos below, I used gluten free quick oats, which makes for a smoother, puffier consistency. Both are delicious! I like to whip up a batch over the weekend and enjoy them for breakfast or snacks during the week, especially when I pair them with a pumpkin yogurt or coffee for a delicious seasonal treat.
- 1 1/2 cups gluten free rolled oats
- 1/4 cup gluten free sorghum flour
- 1 cup pure pumpkin (I use Libby’s or Farmer’s Market Organics, but if you’re up to the task of roasting your own, I’m sure that would be fantastic!)
- 1/4 cup maple syrup
- 1/2 cup vanilla coconut milk (or milk of choice)
- 2 large eggs
- 1/3 cup pumpkin, vanilla, or plain Greek yogurt*
- 2 Tbsp brown sugar**
- 1 Tbsp coconut oil
- 2 Tbsp flaxseed
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 2 tsp cinnamon
- 2 tsp pumpkin pie spice
- 2 tsp pure vanilla extract
- Cooking spray or additional olive oil
- Preheat oven to 375 degrees Fahrenheit.
- Spray 12-muffin tin with cooking spray or lightly brush each muffin cup with olive oil.
- Mix all dry ingredients in large bowl.
- Add in coconut milk, yogurt, eggs, olive oil, maple syrup, and vanilla extract. Mix well (roughly 8-10 good stirs) but be careful not to over-stir, or the batter will become too thin.
- Pour batter evenly into muffin cups.
- Optional: sprinkle a pinch of extra brown sugar on each muffin top.
- Bake at 375 degrees for 20 minutes.
- Let cool. Enjoy!
[Tweet “@RunnerGirl1991 Whip up some gluten free pumpkin muffins for a delicious seasonal treat! “]
What’s your favorite way to use pumpkin in autumn recipes?
© 2015 Renaissance Runner Girl. All rights reserved.
11 thoughts on “Pumpkin Puffins”
Pingback: Waking Up for a Winter Workout | renaissancerunnergirl
Love this! Pumpkin bread is one of my favorites, but I’ve actually been adding puree to my date balls with some cinnamon. It gives me a little indulgent feel with my fall snack !
Ooh that sounds good! Unfortunately as I discovered to my chagrin about 1/2 hour before a 1/2 marathon, I cannot do dates 😦 But after whipping these up yesterday, I just finished off the can of pumpkin with a loaf of pumpkin bread!
I make a really good pumpkin cheesecake. It is just a richer version of pumpkin pie. Thanks for sharing. Have a great weekend
these look soon yummy! I love pumpkin muffins! 🙂
Thank you! They’re super delicious 🙂
I love the color of these muffins! They’re almost too pretty to eat. *Almost*
Pingback: WIAW #26 + Tuna Salad Melt Recipe
Pingback: Paleo Pumpkin Chocolate Chip Cookies
Pingback: Pumpkin Apple Spice Loaf | Renaissance Runner Girl
Pingback: Gluten Free Pumpkin Spice Oatmeal Cake