Hi there! Who loves sugar and spice and everything nice…but without the refined sugar? ✋???? Me! So that’s why I totally revamped my regular Pumpkin Spice Muffin recipe and nixed the refined sugar and added all the good things like gluten-free oats, toasted walnuts, and pumpkin seeds (AKA pepitas). Don’t worry, I left in the chocolate chips. Because chocolate. You’ll love these Healthier Gluten Free Pumpkin Spice Muffins.Jump to Recipe
Quiz time — what goes with Sunday mornings, hot coffee, snuggly puppies and jazz on the record player? These Healthier Gluten Free Pumpkin Spice Muffins (duh). But guess what? They also pair well with harried Monday mornings, and lukewarm coffee that needs to be reheated 17 times because you keep forgetting to drink it because life is crazy. And that’s why I always make extra. Also, they freeze well if there are any leftovers (there won’t be).
Love pumpkin spice and everything nice? Try these other recipes:
- The Best Gluten Free Pumpkin Pancakes
- Gluten Free Spice Cupcakes with Pumpkin Cream Cheese Frosting
- Gluten Free Pumpkin Spice Doughnut Holes
Did you make this recipe? Be sure to leave a comment and star rating below (⭐⭐⭐⭐⭐) and post a picture and tag us on Instagram using the hashtags #agirldefloured #deflouredrecipes! Thank you!
Healthier Gluten Free Pumpkin Spice Muffins
- 1 cup pumpkin purée NOT pumpkin pie mix
- ⅓ cup mild vegetable oil of your choice melted coconut oil also works
- 2 large eggs
- 1 cup brown coconut sugar
- 1½ cups all-purpose gluten-free flour blend I am currently loving Bob’s Red Mill 1 to 1
- ½ cup certified gluten free oats
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1½ teaspoons cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon cloves
- ½ teaspoon sea salt
- ¼ teaspoon xanthan gum omit if your blend already contains it — Bob’s does
- ½ cup mini chocolate chips
- ¼ cup chopped toasted walnuts
- ¼ cup pepitas
- Preheat the oven to 400 degrees. Grease a 12 cup muffin tin, or line with paper liners.
- In a large bowl, whisk together the pumpkin puree, vegetable oil, eggs and sugar until evenly incorporated.
- Add the flour, oats, baking powder, baking soda, spices, salt and xanthan and whisk until smooth. Fold in chocolate chips, toasted walnuts and pepitas. If desired, reserve a small handful of each to sprinkle on the tops of the muffins.
- Using a spoon or scoop, fill the muffin cups ½ – ⅔ full.
- Bake for 18 minutes, or until a toothpick inserted in the middle of the muffins comes out clean. Let cool for 10 minutes and then remove to a cooling rack to cool completely.
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