Confession: The reason why these Gluten Free Pumpkin Muffins are flourless is due to the fact my kitchen itself was flourless – haha!
What kind of a food blogger doesn’t have All-purpose flour in her kitchen?
Yeah, weird…I know. Using the food processor or blender and making oat flour works perfectly for this recipe though.
There muffins are a lightened up version of a typical muffin due to the Greek yogurt and using oats in place of All-purpose flour.
I used pepitas and dark chocolate for my toppings for an extra nutritional boost!
These gluten free muffins even have turmeric in them! Who says muffins can’t be healthy?! 🙂
These muffins have been such a hit I can’t wait for your to try them too! I already can’t wait to make them again!
What is Fall without a little (I mean A LOT) of pumpkin?! You should also check out my Pumpkin Bread , Pumpkin Scones , and Pumpkin Snickerdoodles too!
Ingredients you need to make Gluten Free Pumpkin Muffins
(For the full recipe, scroll down to the recipe card below)
- Old-Fashioned Rolled Oats
- 100% pumpkin, canned (not the pumpkin pie filling)
- Greek Yogurt
- Eggs
- Vegetable oil or coconut oil
- Honey
- Baking power
- Baking soda
- Spices: cinnamon, nutmeg, pumpkin pie spice, turmeric, salt
- Vanilla extract
- Dark chocolate chips
How to make Gluten Free Pumpkin Muffins
(For the full recipe, scroll down to the recipe card below)
- Preheat oven to 425° F and spray muffin tin with non-stick baking spray.
- Using a food processor or powerful blender , pulse the oats for ~15 seconds.
- Then add in remaining ingredients (except pepitas and chocolate chips since those are mix ins/toppings). Blend until creamy smooth. Fold in the 3/4 cup chocolate chips , and reserve the rest to sprinkle on top.
- Scoop batter into muffin tins (I like using a cookie scoop with a squeeze handle for ease), filling about 3/4 of the way full. Sprinkle with pepitas and chocolate chips.
- Bake for 15-18 minutes or until you can stick a toothpick in a muffin and it comes out clean. Let cool for a few minutes before enjoying!
Why is pumpkin good for you anyways?
Pumpkin is a highly nutrient dense food , and is much more than just a cute prop to take a photo with at the pumpkin patch during Halloween!
It contains potassium, vitamin C and A, and antioxidants which may be of benefit in reducing the risk of heart disease, high blood pressure and cancer.
Pumpkin Puree vs. Pumpkin Pie Filling
Check your label and be sure you are buying 100% canned pumpkin.
People often mix up pumpkin puree with pumpkin pie filling. Pumpkin pie filling (or pumpkin pie mix) has been sweetened and has spices added like cinnamon and nutmeg.
Muffins vs. mini muffins
This recipe makes 12 cupcake sized muffins OR 6 larger pumpkin muffins! See recipe below!
Is pumpkin good for weight loss?
Pumpkin is a great low calorie food. Many people think of it in baked goods, but it can also be used in delicious ways like in this Pistachio Pumpkin Soup !
SO my answer: maybe. It depends on so many other factors than just pumpkin alone. It’s a great food – maybe just don’t eat it in dessert form every time you choose to eat it 🙂
Can pumpkin be good for my skin?
It does have vitamin C and A which are antioxidants known to help soften and soothe skin!
Other pumpkin recipes you’ll love
Easy Instant Pot Pumpkin Cheesecake
Easy Pumpkin Muffin Recipe
Pumpkin Spice Granola
Pumpkin Pound Cake with Collagen
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Blender Gluten Free Pumpkin Muffins
Equipment
- Measuring cups & spoons
- Can opener
Ingredients
- 2 cups old-fashioned rolled oats
- 1 cup Greek yogurt
- 1 cup 100% pumpkin, canned
- 2 large eggs
- 1/4 cup vegetable oil or melted coconut oil
- 2 Tbsp. honey
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1/2 tsp. pumpkin spice
- 1/2 tsp. salt
- 1/8 tsp. turmeric
- 1 tsp. vanilla extract
- 1 cup dark chocolate chips about 3/4 to mix in the batter and the rest for topping!
- Optional topping: pepitas (pumpkin seeds)
Instructions
- Preheat oven to 425° F and spray muffin tin with non-stick baking spray.
- Using a food processor or powerful blender, pulse the oats for ~15 seconds. Then add in remaining ingredients (except pepitas and chocolate chips since those are mix ins/toppings). Blend until creamy smooth. Fold in the 3/4 cup chocolate chips, and reserve the rest to sprinkle on top. 2 cups old-fashioned rolled oats, 1 cup Greek yogurt, 1 cup 100% pumpkin, canned, 2 large eggs, 1/4 cup vegetable oil or melted coconut oil, 2 Tbsp. honey, 2 tsp. baking powder, 1/2 tsp. baking soda, 1 tsp. cinnamon, 1/2 tsp. nutmeg, 1/2 tsp. pumpkin spice, 1/2 tsp. salt, 1/8 tsp. turmeric, 1 tsp. vanilla extract
- Scoop batter into muffin tins (I like using a cookie scoop with a squeeze handle for ease), filling about 3/4 of the way full. Sprinkle with pepitas and chocolate chips. 1 cup dark chocolate chips, Optional topping: pepitas (pumpkin seeds)
- Bake for 15-18 minutes or until you can stick a toothpick in a muffin and it comes out clean. Let cool for a few minutes before enjoying!
Video
Notes
- Yields 12 muffins.
- I’ve also made these with 1/2 cup coconut flour and 1 1/2 cup oat flour and they turned out delicious!
- Adapted from Running with Spoons
