Delicious & Healthy Gluten-Free Pumpkin Muffins: Your Go-To Dairy-Free Fall Treat

These gluten-free pumpkin muffins are not only dairy-free but also bursting with authentic fall flavors! They offer a delightful, perfectly spiced treat that everyone can enjoy, regardless of dietary preferences.

There’s nothing quite like the aroma of freshly baked pumpkin muffins filling your home, especially as the crisp air of fall settles in. Last year, my healthy pumpkin chocolate chip muffins became an instant favorite, and the positive feedback was overwhelming. This year, I challenged myself to create a pumpkin muffin recipe that would cater to even more dietary needs without compromising on taste or texture. The result? These incredibly moist and flavorful gluten-free pumpkin muffins that are also completely dairy-free.

My goal was to ensure that everyone could partake in the joy of fall baking. These muffins achieve a perfect, light texture, are entirely oil-free, and surprisingly simple to whip up. You’d truly never guess they’re made with such wholesome, healthier ingredients!

Why Choose Gluten-Free and Dairy-Free Pumpkin Muffins?

For many, dietary restrictions like gluten and dairy sensitivities are a daily reality. Finding delicious baked goods that fit these requirements can often be a struggle, leading to feelings of missing out on seasonal treats. This recipe for gluten-free pumpkin muffins aims to solve that problem, offering a delectable option for anyone avoiding gluten or dairy.

Gluten-free baking means these muffins are safe for individuals with celiac disease or gluten sensitivity, preventing uncomfortable digestive issues. By using specific gluten-free flours, we can still achieve that desired soft, fluffy muffin texture without any gluten. Similarly, going dairy-free opens up this recipe to those with lactose intolerance or dairy allergies, using plant-based milk to maintain moisture and richness.

Beyond dietary needs, these muffins are also a fantastic choice for those looking for a healthier alternative to traditional baked goods. Using natural sweeteners and healthy fats (from ingredients like coconut flour), these muffins are a guilt-free pleasure you can enjoy any time of day.

Essential Ingredients for Gluten-Free Pumpkin Muffins

Crafting the perfect gluten-free and dairy-free muffin starts with selecting the right ingredients. Here’s a detailed look at what you’ll need to make these flavorful fall treats:

• Gluten-Free Oat Flour: Provides a soft texture and a good source of fiber. Ensure it’s certified gluten-free if you have celiac disease.
• Coconut Flour: Highly absorbent and contributes to a lovely crumb. It works beautifully in tandem with oat flour to achieve the ideal muffin consistency.
• Canned Pumpkin Puree: The star ingredient, offering moisture, natural sweetness, and that iconic pumpkin flavor. Make sure to use 100% pure pumpkin, not pumpkin pie filling.
• Dairy-Free Milk: Almond, soy, or oat milk all work well to keep these muffins dairy-free and moist.
• Vanilla Extract: Enhances all the other flavors.
• Eggs: Act as a binder and provide structure to the muffins.
• Real Maple Syrup: A natural sweetener that pairs wonderfully with pumpkin, adding depth of flavor without refined sugar.
• Pumpkin Pie Spice: The quintessential blend of cinnamon, nutmeg, ginger, and cloves that defines fall baking.
• Baking Powder: A leavening agent that helps the muffins rise and become fluffy.
• Baking Soda: Another leavening agent that reacts with the acidic pumpkin puree to create a light texture.
• Salt: Balances the sweetness and amplifies the flavors.
• Vegan Chocolate Chips or Chunks: Adds a delightful richness and optional indulgence. Choose your favorite dairy-free brand.

How to Bake the Best Gluten-Free Pumpkin Muffins

Making these healthy pumpkin muffins is a straightforward process, even for beginner bakers. Follow these simple steps for perfectly spiced, dairy-free, and gluten-free delights:

Step 1: Combine the Dry Ingredients. In a large mixing bowl, thoroughly whisk together the gluten-free oat flour, coconut flour, salt, baking soda, baking powder, and pumpkin pie spice. Whisking dry ingredients ensures that the leavening agents and spices are evenly distributed throughout the batter, leading to consistent rise and flavor in every muffin.

For this recipe, I swear by my tried-and-true gluten-free flour combination: oat flour and coconut flour. There’s a good reason why I consistently choose these flours over other options, and it boils down to two main points:

1. Consistency and Simplicity: Unlike many “gluten-free flour blends” that can vary significantly from brand to brand, oat flour and coconut flour are straightforward. This consistency means you don’t have to worry about how a specific blend might affect the recipe’s outcome, ensuring reliable results every time. They eliminate the guesswork often associated with gluten-free baking.
2. Accessibility and Affordability: These flours are generally easy to find in most grocery stores and are more budget-friendly compared to some other popular gluten-free alternatives like almond flour. While almond flour is fantastic, its cost can add up, making oat and coconut flour a practical choice for regular baking.

I first discovered the magic of this flour combination when experimenting with my gluten-free chocolate mug cake. It was an absolute revelation! The success then translated beautifully into my gluten-free carrot cake recipe. Since then, I’ve used it for various baked goods, including my gluten-free chocolate chip muffins. The texture achieved with this blend is consistently spot on – perfectly moist and tender, never dense or crumbly!

Step 2: Mix the Wet Ingredients. In a separate bowl, whisk together the canned pumpkin puree, dairy-free milk, vanilla extract, eggs, and pure maple syrup until the mixture is smooth and well combined. This ensures that all the liquid components are evenly incorporated before adding them to the dry ingredients.

Step 3: Combine Wet and Dry Ingredients. Gradually add the dry ingredients mixture to the wet ingredients. Use a rubber spatula to gently fold and mix until just combined. It’s crucial not to overmix the batter, as this can lead to tough muffins. A few lumps are perfectly fine! Once mostly combined, gently fold in your chosen dairy-free chocolate chips or chunks. These add a delightful burst of sweetness and richness that complements the pumpkin spice beautifully.

Step 4: Prepare and Bake. Line your muffin tin with parchment paper liners. I highly recommend using parchment liners as they prevent sticking much better than traditional paper liners. If you don’t have parchment liners, lightly grease your standard paper liners with a non-stick spray. Distribute the muffin batter evenly into the 12 cups. For an extra touch of indulgence, sprinkle additional chocolate chunks or chips on top of each muffin before baking. Bake at a higher temperature of 425 degrees Fahrenheit for 14-17 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The initial high temperature helps create that desirable domed top!

Tips for Perfect Gluten-Free Pumpkin Muffins Every Time

• Don’t Overmix: As mentioned, overmixing develops gluten (even in gluten-free flours, to some extent) and can result in tough muffins. Mix until just combined.
• Room Temperature Ingredients: Eggs and dairy-free milk at room temperature will combine more smoothly with other ingredients, creating a more uniform batter.
• Measure Flours Correctly: For oat and coconut flour, spoon the flour into your measuring cup and then level it off with a straight edge. Don’t pack it down.
• Pumpkin Puree vs. Pie Filling: Always use 100% pure pumpkin puree, not pumpkin pie filling, which contains added sugar and spices.
• Storage: Store leftover muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. They also freeze beautifully for up to 3 months. Thaw at room temperature or warm gently in the microwave.

These gluten-free pumpkin muffins were an absolute winner in our household! They are the epitome of a perfect fall treat: gluten-free, dairy-free, and bursting with pumpkin spice and chocolatey goodness. They are so satisfying that you’ll forget they’re actually a healthier option!

If you or someone you know follows a gluten-free or dairy-free diet, these muffins are an absolute must-try. Imagine the joy of indulging in a classic fall treat without any worries. They’re perfect for a wholesome breakfast, a comforting afternoon snack, or even a delightful healthy dessert. Bake a batch to share with a gluten-free coworker, or simply keep them all to yourself – I won’t tell!

Fall is officially here, and with it, pumpkin mania! I am absolutely loving every single second of this cozy season, and these muffins are the perfect companion for chilly mornings and warm evenings.

More Delicious Gluten-Free Pumpkin Recipes to Try

If you’ve fallen in love with these pumpkin muffins and are looking for more ways to celebrate the season with gluten-free pumpkin goodness, check out these other fantastic recipes:

• Gluten-Free Pumpkin Pie Cookies: Perfect for a bite-sized taste of autumn.
• Dark Chocolate Pumpkin Truffles: An elegant and rich dessert, ideal for entertaining.
• Pumpkin Cream Cheese Dip: A creamy, sweet dip that’s great for parties or a casual snack.
• Frozen Pumpkin Pie Smoothie: A refreshing way to enjoy pumpkin, anytime of day.
• Gluten-Free Pumpkin Pie Recipe: The classic holiday dessert, made accessible for everyone.

4.84 from 6 votes

Gluten Free Pumpkin Muffins

By:

Joy Shull

Gluten free pumpkin muffins recipe made with oat flour and coconut flour.

Prep:

15 minutes

mins

Cook:

15 minutes

mins

Total:

30 minutes

mins

Servings:
12

Save Recipe
Saved!
Pin Recipe
Rate Recipe
Print Recipe

Ingredients

• 
  ▢
  
  
  1 1/2
  cups
  gluten free oat flour

• 
  ▢
  
  
  1/2
  cup
  coconut flour

• 
  ▢
  
  
  1
  cup
  canned pumpkin puree

• 
  ▢
  
  
  1/2
  cup
  dairy free milk

• 
  ▢
  
  
  1
  teaspoon
  vanilla

• 
  ▢
  
  
  2
  eggs

• 
  ▢
  
  
  1/2
  cup
  pure maple syrup

• 
  ▢
  
  
  1
  teaspoon
  pumpkin pie spice

• 
  ▢
  
  
  1
  teaspoon
  baking powder

• 
  ▢
  
  
  1
  teaspoon
  baking soda

• 
  ▢
  
  
  1/4
  teaspoon
  salt

• 
  ▢
  
  
  1
  cup
  vegan chocolate chips or chunks,
  plus more for topping

Instructions

• Add the oat flour, coconut flour, salt, baking soda, baking powder, and pumpkin pie spice to a bowl. Whisk to combine
• In another bowl, whisk together the pumpkin, milk, vanilla, eggs, and maple syrup until combined
• Add the dry ingredients to the wet, and use a rubber spatula to stir until just combined (do not over mix)
• Fold in the chocolate chunks
• Line a muffin tin with parchment paper muffin liners (these will allow the muffins not to stick) **see notes
• Distribute the batter evenly into the muffin tins
• Sprinkle the tops with additional chocolate chunks
• Bake the muffins at 425 degrees for 14 – 17 minutes, until a toothpick inserted comes out clean

Notes

1. I use parchment paper liners so that my muffins never stick. If you do not use these, your muffins may stick, so you might want to use nonstick spray in your liners.
2. These muffins are not overly sweet. Use semi sweet chocolate chips or chunks in place of dark chocolate for a sweeter muffin

Nutrition

Calories:
217
kcal

,

Carbohydrates:
33
g

,

Protein:
5
g

,

Fat:
8
g

,

Saturated Fat:
4
g

,

Polyunsaturated Fat:
1
g

,

Monounsaturated Fat:
1
g

,

Trans Fat:
0.003
g

,

Cholesterol:
27
mg

,

Sodium:
206
mg

,

Potassium:
154
mg

,

Fiber:
4
g

,

Sugar:
17
g

,

Vitamin A:
3256
IU

,

Vitamin C:
2
mg

,

Calcium:
86
mg

,

Iron:
2
mg

Like this recipe? Rate and comment below!