Pumpkin Spice Muffins (Gluten-Free)
Jump to RecipeIf you’re craving a cozy fall treat that’s healthy, and gluten-free, these pumpkin spice muffins are about to become your new favorite bake. Made with real pumpkin purée, oat flour, almond flour, and naturally sweetened with maple syrup, these muffins are soft, moist, and packed with nourishing ingredients — no refined sugar, no dairy, and no eggs.
Why Pumpkin Is So Good for You
Adding pumpkin to your diet comes with some amazing benefits:
- Rich in beta-carotene, which converts to vitamin A for healthy skin, eyes, and immune support
- High in fiber, supporting digestion and gut health
- Naturally low in calories but very filling
- Contains antioxidants that help fight inflammation
- A cozy, seasonal ingredient that adds moisture without excess fat
Perfect for fall baking — nourishing and comforting.
Whether you’re looking for healthy pumpkin muffins, fall baking recipes, or an easy gluten-free muffin recipe, this one checks all the boxes — cozy, nourishing, and absolutely delicious.
Pumpkin Spice Muffins (Gluten-Free)
Prep time: 10 min Baking time: 30 min Total time: 40 min Serves: 6
Ingredients
Wet ingredients
- ½ cup coconut milk
- ½ cup maple syrup
- 1 tsp vanilla extract or vanilla paste
- ½ cup pumpkin purée
Dry ingredients
- 1 cup oat flour
- 1 cup almond flour
- 2 tsp pumpkin spice
- 2 tsp baking powder
- little pinch of salt optional
- Add-ins
-
A handful of chopped walnuts optional
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin or spray with oil.
- In a bowl, mix all wet ingredients until smooth.
- Add the dry ingredients to the wet mixture and stir until just combined.
- Fold in the chopped walnuts.
- Scoop about 1½ scoops of batter into each muffin cup.
- Bake at 350°F for 25-30 minutes, until a toothpick comes out clean.
- Remove from the oven and let muffins rest in the pan for 10 minutes.
- Transfer to a rack and allow to cool completely before eating.
Storage
- Fridge: Store in an airtight container for up to 5 days
- Freezer: Freeze for up to 1 month
(Tip: thaw overnight or warm slightly before serving)
Nutrition (per muffin)
- Calories: ~200–210 kcal
- Protein: ~6 g
- Fat: ~12–13 g
- Fiber: ~3–4 g
- Carbohydrates: ~17–19 g
- Sugar: ~9–10 g
Thanks to the almond flour and walnuts, these muffins offer a nice balance of healthy fats, plant-based protein, and fiber — great as a snack or quick breakfast.
