Gluten Free Pumpkin Oatmeal Muffins

As autumn approaches, nothing tastes better on a chilly morning than biting into a warm, pumpkin flavored muffin. Deep, rich molasses and hearty oats pair with sweet brown sugar and spiced pumpkin to create the ultimate fall-flavored breakfast (or snack, or dessert...). Paired with your morning coffee or an afternoon hot cocoa, these healthy pumpkin muffins are sure to be a wonderfully cozy treat this season!

For more muffin recipes, try Pistachio Muffins with Oat Streusel, Lemon Raspberry Muffins, Double Chocolate Tahini Muffins, and Apple Cider Donut Muffins.

Why you'll love these gluten free pumpkin oatmeal muffins

• Cozy Autumn Flavors: Nothing says fall like pumpkin spice, especially paired with oatmeal and molasses. You can taste all the cozy, comforting flavors of autumn in every bite! You can even add some more autumn spices like cinnamon, nutmeg, allspice... you name it.
• Quick & Simple Breakfast: These pumpkin oatmeal muffins take just 30 minutes total to make–they're ultimate quick & easy recipe.
• Easily Scalable: Whether you want a smaller batch or enough muffins for a crowd, this recipe is easy to scale up or down!

Ingredient Notes

• 1:1 Gluten Free Flour: I used King Arthur Baking Company's measure for measure gluten free flour. 
• Pumpkin Purée: Libby's canned pumpkin is my favorite! Be sure to use pumpkin puree NOT pumpkin pie filling. 
• Molasses: Be sure to use unsulphured molasses!
• Oats: Use old fashioned oats for the richest flavor.
• Sugars: Add both granulated sugar and brown sugar to the muffin batter.
• Unsalted Butter: Use high quality European-style butter for best overall flavor.
• Vanilla: Add a high quality vanilla extract for optimal flavor.

See recipe card for full information on ingredients and individual quantities.

Step by Step Instructions

Here are step by step photos and instructions on how to make this gluten free pumpkin oatmeal muffin recipe! For the full ingredient list and method, see the recipe card at the end of this post.

STEP 1: Mix dry ingredients. In a medium bowl, whisk together the gluten free 1:1 flour, rolled oats, baking powder, pumpkin spice and salt. Set aside. 

STEP 2: Cream. In a large mixing bowl, cream together the sugars and butter with an electric hand mixer.

STEP 3: Add eggs. Mix in the eggs and stir until fully combined and the texture is smooth. 

STEP 4: Add wet ingredients. Then, add the pumpkin purée, oil, molasses, and 2 teaspoons of vanilla, and mix until well combined. 

STEP 5: Mix wet and dry. Add the dry ingredients to the wet, and use a rubber spatula to gently mix until just combined.

STEP 6: Divide and bake. Prepare a muffin tin and with 12 paper liners and divide the batter between each muffin liner. In a small bowl, combine the sugar and pumpkin pie spice, then sprinkle it on top of each. Bake the muffins for 5 minutes, then turn the oven down to 375 and continue baking for another 15-18 minutes until a toothpick inserted comes out clean. Cool slightly on a wire rack before serving.

Expert Baking Tips

• Add some extras before baking! Top each muffin with a generous sprinkling of spiced sugar or turbinado sugar.
• Bake at a high temperature for the first 5 minutes. This first initial blast of heat will force the muffins to rise up rapidly. After 5 minutes, turn the oven down and bake for another 15-18 minutes.

All of the recipes on this blog are carefully developed with gram measurements so you can easily recreate them in your own kitchen with success. Volume measurements are extremely inaccurate and leave room for significant errors. Not all measuring cups are made equally, so your one cup of flour will be different from my one cup of flour. By providing precise measurements in grams (aside from minor ingredients, which are given in tsp/tbsp), you can make these recipes accurately and with less cleanup! All you need is this kitchen scale. 

If this still isn't enough to convince you, I have provided volume measurements in the recipe card. If you are interested in understanding the conversions, this is the best conversion chart.

But trust me, once you try baking in grams you'll never turn back!

Happy baking! x