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    Home » Recipes » Muffins

    Published: Sep 19, 2023 by Sloane · This post may contain affiliate links · Leave a Comment

    Gluten Free Pumpkin Oatmeal Muffins

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    5 from 3 votes

    These gluten free pumpkin oatmeal muffins are the perfect simple breakfast filled with cozy autumn flavors!

    pumpkin oatmeal muffins piled on plate.

    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.

    Jump to:
    • Why you'll love these gluten free pumpkin oatmeal muffins
    • Ingredient Notes
    • Step by Step Instructions
    • Expert Baking Tips
    • Recipe FAQs
    • Baking in Grams
    • Other fall recipes you'll love
    • 📖 Recipe
    • 💬 Reviews

    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

    ingredients for pumpkin oatmeal muffins.
    • 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.

    dry ingredients in a glass bowl on a white surface.
    STEP 1
    sugars and butter in a glass bowl.
    STEP 2

    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.

    eggs mixed into creamed butter and sugars in a glass bowl.
    STEP 3
    wet ingredients in a glass bowl with a whisk in the corner.
    STEP 4

    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. 

    wet and dry ingredients combined in a glass bowl.
    STEP 5
    muffin batter poured into muffin tin topped with pumpkin spice and sugar.
    STEP 6

    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.
    close up side view of pumpkin oatmeal muffin on a plate of other muffins.

    Recipe FAQs

    How to bake muffins with high, rounded tops:

    To get that high dome top, muffins need to initially be baked at a high temperature for 5 minutes and then a slightly lower temperature for the rest of the bake time. That first blast of high heat will force the muffins to bake upward more rapidly, creating a domed top. Then, the temperature is lowered for the remaining 15-18 minutes to bake the muffins all the way through. Spacing them out in the muffin pan will also help, as the heat can be distributed more evenly around the muffins.

    Can I use regular flour?

    Yes! You can swap an equal amount of regular all-purpose flour for the gluten free 1:1 flour.

    Can I add more spices and ingredients?

    Of course! You can get creative with your autumn flavors here, adding different spices like cloves, ginger, or allspice, additions like chocolate chips, honey, maple syrup, or even walnuts or pecans.

    Storage Tips:

    Store these muffins in an airtight container at room temperature for 2-3 days or freeze for up to 3 months.

    wider view of pumpkin oatmeal muffins piled on plate.

    Baking in Grams

    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

    pumpkin oatmeal muffin cut in half on beige plate.

    Other fall recipes you'll love

    • chocolate chip toffee cookies on baking sheet.
      Brown Butter Milk Chocolate Chip Toffee Cookies
    • old fashioned apple cider donuts piled on baking sheet.
      Old Fashioned Apple Cider Donuts
    • Brown Butter Pumpkin Bread
    • maple chai sticky buns pulled apart on baking sheet.
      Maple Chai Sticky Buns

    If you tried this recipe, I'd love to know how it turned out for you! Leave a star rating & review below and post a picture (or video!) on Instagram and tag me so I can see your bakes! Not ready to make this recipe yet? Click the heart button on the right of your screen to save it for later 🙂

    📖 Recipe

    pumpkin oatmeal muffins piled on plate.
    5 from 3 votes
    Print Recipe Pin Recipe Save for LaterSaved!

    Gluten Free Pumpkin Oatmeal Muffins

    Prep Time 15 minutes mins
    Cook Time 15 minutes mins
    Total Time 30 minutes mins
    Servings12 muffins
    CourseMuffins
    CuisineAmerican
    AuthorSloane
    Prevent your screen from going dark

    Equipment

    Kitchen Scale
    Electric Hand Mixer
    Muffin Pan

    Ingredients

    For the pumpkin oatmeal muffins:

    • 270 g (2 ¼ cups) gluten free 1:1 flour
    • 89 g (1 cup) old fashioned oats
    • 12 g (1 tablespoon) baking powder
    • 1 tablespoon pumpkin spice
    • 1 teaspoon salt
    • 150 g (¾ cup) granulated sugar
    • 106 g (½ cup) dark brown sugar
    • 86 g (6 tablespoon) unsalted butter, room temp
    • 2 large eggs
    • one 15-ounce can pumpkin purée
    • 50 g (¼ cup) neutral oil
    • 42 g (2 tablespoon) molasses
    • 2 teaspoon vanilla extract

    For sprinkling:

    • 24 g (2 tablespoon) granulated sugar
    • ¼ teaspoon pumpkin spice

    Instructions

    • Preheat the oven to 425 degrees F. Line a muffin pan with parchment cups.
    • In a medium bowl, combine the gluten free 1:1 flour, oats, baking powder, pumpkin spice and salt. Set aside.
    • In a large bowl, cream together the sugars and butter with an electric hand mixer. Mix in the eggs until fully combined.
    • Then, add the pumpkin purée, oil, molasses, and vanilla, and mix until well combined.
    • Add the dry ingredients to the wet, and use a rubber spatula to gently mix until just combined.
    • Divide the muffin batter between 12 muffin cups.
    • In a small bowl, combine the sugar and pumpkin 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.

    Notes

    • 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.

    Nutrition Facts

    Serving: 1muffin | Calories: 297kcal | Carbohydrates: 46g | Protein: 4g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 43mg | Sodium: 316mg | Potassium: 107mg | Fiber: 3g | Sugar: 27g | Vitamin A: 220IU | Vitamin C: 0.1mg | Calcium: 100mg | Iron: 2mg
    Tried this recipe?Tag @sloanes.table on Instagram and write a star review below!

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    Hi, I'm Sloane! Welcome to Sloane’s Table! I am a Dartmouth College alumna, professional baker, recipe developer, and food photographer. Here, you will find tried & true bakery-worthy recipes ranging from simple sweets to technical pastries.

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