Print

Gluten Free Pumpkin Muffins

Gluten free pumpkin muffins in muffin liners.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 5 reviews

These easy and healthy Gluten Free Pumpkin Muffins are the perfect fall treat! They are made in one bowl, take less than 30 minutes and are dairy-free and naturally sweetened with maple syrup!

  • Author: Chelsey @ The Saucy Fig
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 14-16 muffins 1x

Ingredients

Scale

Wet:

  • 1 cup pumpkin puree (not pumpkin pie filling!)
  • 1/2 cup dairy free yogurt (I use SO Delicious Dairy Free Unsweetened Vanilla Coconutmilk Yogurt Alternative)
  • 1/4 cup pure maple syrup
  • 2 eggs
  • 2 teaspoons pure vanilla extract
  • 3 tablespoons melted coconut oil

Dry:

  • 1/4 cup coconut sugar
  • 1 cup gluten free flour mix (I use Bob’s Red Mill Gluten Free 1 to 1 Baking Flour)
  • 1/2 cup oat flour (I just use GF old fashioned oats blended up in my blender *see post)
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon cinnamon
  • 2/3 cup mini or regular dark chocolate chips *see notes

Instructions

  1. Preheat oven to 375 degrees F. Prepare muffin tins by either lining them with muffin liners or spraying with nonstick spray. Set aside.
  2. In a medium-large mixing bowl, combine all of the wet ingredients except for the coconut oil. Mix until combined.
  3. Add in the coconut oil and stir well. Immediately afterwards add in the coconut sugar and continue to stir until incorporated.
  4. Add in the rest of the dry ingredients on top of the wet ingredients and stir until just combined. Make sure everything is mixed well, but don’t over stir. Gently fold in the chocolate chips.
  5. Fill the muffin cups almost full (a little more than 3/4 but not all the way to the top). You can place a few extra chocolate chips on the tops of the muffins if desired for appearance.
  6. Bake the muffins in the oven at 375 degrees F. for 20-22 minutes or until a toothpick comes out clean.
  7. Allow to cool completely before serving. These really are best after a few hours or even the next day!

Notes

*I love and recommend Enjoy Life’s chocolate chips for a dairy free option, and if you are looking for completely dairy and refined-sugar free I love to use Lily’s Dark Chocolate Baking Chips (vegan and sugar-free).

*I definitely recommend letting these muffins cool for a few hours before serving – the texture is so much better. I honestly like them best the next day!

Find it online: https://www.thesaucyfig.com/gluten-free-pumpkin-muffins/