Gluten Free Pumpkin Oatmeal Muffins

There’s something truly heartwarming about baking, and Gluten Free Pumpkin Oatmeal Muffins are a perfect example. Every fall, as soon as the leaves start to change, I find myself craving those cozy flavors that bring back memories of family gatherings and laughter. These muffins aren’t just another baked good; they’re a celebration of the season with their rich pumpkin flavor and delightful bursts of sweetness from the cranberries. I still remember the first time I made these for a Thanksgiving get-together. The aroma filled the kitchen, and soon, the whole house was filled with warmth and anticipation. Everyone couldn’t wait to try them, and they were gone before I knew it!

Everything You Need for Gluten Free Pumpkin Oatmeal Muffins

Gathering the right ingredients is key to achieving the perfect balance of flavors in your Gluten Free Pumpkin Oatmeal Muffins. The combination of wholesome ingredients like oat flour and canned pumpkin not only enhances the taste but also contributes to the muffins’ moistness and nutritional value. Let’s dive into the essential ingredients that will make your baking experience truly special.

• 1 1/4 cups oat flour (135 grams) – This gluten-free flour provides a lovely texture and flavor, making these muffins soft and hearty.
• 1 teaspoon baking powder – A leavening agent that helps the muffins rise perfectly.
• 1/2 teaspoon baking soda – Works alongside the baking powder to ensure a light and fluffy texture.
• 1/4 teaspoon salt – Enhances all the flavors in the muffins.
• 1 1/2 teaspoons pumpkin pie spice – A delightful blend of warm spices that captures the essence of fall.
• 1/2 teaspoon ginger powder – Adds a zesty kick that complements the pumpkin beautifully.
• 1/2 teaspoon cinnamon – Brings warmth and sweetness to the mix.
• 3/4 cup canned pure pumpkin – The star ingredient that provides rich flavor and moisture.
• 1 egg – Acts as a binder and adds richness.
• 1/2 cup coconut sugar (or brown sugar) – A natural sweetener that brings a caramel-like flavor.
• 1/4 cup Greek yogurt (plain and non-fat) – Contributes to the moistness and adds a tangy flavor.
• 1/4 cup vanilla almond milk (unsweetened) – Keeps the muffins moist while adding a subtle nutty flavor.
• 1/2 teaspoon vanilla extract – A hint of sweetness and depth.
• 1/3 cup dried cranberries (roughly chopped) – Provides bursts of tartness that balance the sweetness of the muffins.

How to Assemble Gluten Free Pumpkin Oatmeal Muffins

Making Gluten Free Pumpkin Oatmeal Muffins is a delightful process, and I love sharing it with friends and family. You’ll find that each step brings you closer to a batch of delicious muffins that will fill your home with the warm, inviting scent of autumn.

1. Preheat your oven to 450°F (232°C). This initial high heat helps create those lovely muffin tops. Prepare a muffin pan by spraying it with cooking spray to prevent sticking.
2. In a medium bowl, combine oat flour, baking powder, baking soda, salt, pumpkin pie spice, ginger powder, and cinnamon. Whisk together until well mixed. This ensures an even distribution of dry ingredients.
3. In a separate large bowl, whisk together canned pumpkin, egg, coconut sugar, Greek yogurt, almond milk, and vanilla extract until fully combined. The mixture should be smooth and creamy, with no lumps of yogurt or pumpkin.
4. Gradually add the dry ingredients to the wet ingredients. Gently fold them together using a spatula or wooden spoon until just combined. Be careful not to overmix; a few lumps are perfectly fine!
5. Fold in the dried cranberries. This adds little pockets of sweetness and tartness in every bite, which is absolutely delightful.
6. Cover the bowl with plastic wrap and refrigerate the batter for 1 hour. This resting phase allows the flavors to meld beautifully and will create a better texture.
7. After an hour, it’s time to fill the muffin pan! Spoon the batter into the prepared muffin cavities, filling them about two-thirds full. This gives the muffins room to rise without overflowing.
8. Place the muffin pan in the oven and bake at 450°F for 5 minutes. This high heat gives the muffins a great lift.
9. After 5 minutes, reduce the oven temperature to 375°F (190°C) and continue baking for an additional 15 to 17 minutes. Keep an eye on them; they’re ready when a toothpick inserted into the center comes out clean.
10. Remove the muffins from the oven and let them cool in the pan for about 10 minutes. Then, transfer them to a wire rack to cool completely. Patience is key here; they’ll be easier to handle once they’re cool!

Customization Ideas

Get creative and personalize your Gluten Free Pumpkin Oatmeal Muffins with these fun tips! You can explore various flavors or ingredients to make them your own.

• Storage: Keep leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, place them in the fridge for up to a week.
• Freezing: You can freeze these muffins! Just ensure they are completely cool, then wrap them individually in plastic wrap and store them in a freezer-safe bag for up to 3 months.
• Variations: Try adding chopped nuts like walnuts or pecans for added crunch. You can also experiment with different dried fruits, such as raisins or chopped apples.
• Spice It Up: If you love a spicier kick, consider adding a pinch of nutmeg or clove to the dry ingredients.
• Glazing: For an extra special treat, drizzle a simple icing made of powdered sugar and almond milk over cooled muffins for a sweet finish.
• Serving Suggestion: Pair these muffins with a dollop of whipped cream cheese or a smear of your favorite nut butter for an indulgent snack.

How to Enjoy Gluten Free Pumpkin Oatmeal Muffins

Enjoying your freshly baked Gluten Free Pumpkin Oatmeal Muffins is one of the best parts of the experience! Here are some ideas on how to serve them:

• Breakfast Delight: Serve warm with a cup of coffee or tea for an inviting start to the day.
• Perfect Snack: These muffins are great for an afternoon pick-me-up. You can grab one on-the-go as a nutritious snack.
• Brunch Table: They make an excellent addition to a brunch spread, alongside other breakfast favorites like fruit salad and quiche.
• Seasonal Treat: Pair them with cozy fall dishes like soups or salads for a complete autumn meal.
• Holiday Side: Serve them at Thanksgiving as a unique side dish that complements the traditional feast.
• Storage Option: If you have leftovers, store them in an airtight container, and they’ll stay delicious for days. You can even heat them briefly in the microwave for a warm treat!

FAQ

Conclusion

The Gluten Free Pumpkin Oatmeal Muffins are not just a recipe; they’re an experience filled with warmth and nostalgia. I encourage you to give them a try and taste the delightful blend of flavors that make these muffins so special. Whether for a gathering or just a personal treat at home, you won’t be disappointed!

Gluten Free Pumpkin Oatmeal Muffins

Indulge in the warm, inviting flavors of Gluten Free Pumpkin Oatmeal Muffins. These moist, delicious muffins blend rich pumpkin and sweet cranberries, making them the perfect treat for any occasion. Ideal for breakfast or a cozy snack, you'll find them irresistible!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course Breakfast

Cuisine American

Servings 8 muffins

Calories 150 kcal

Equipment

• Mixing Bowl
• Baking Sheet
• Chef's Knife
• Whisk
• Frying Pan
• Oven

Ingredients

  

• 1 1/4 cups Oat Flour
• 1 teaspoon Baking Powder
• 1/2 teaspoon Baking Soda
• 1/4 teaspoon Salt
• 1 1/2 teaspoons Pumpkin Pie Spice
• 1/2 teaspoon Ginger Powder
• 1/2 teaspoon Cinnamon
• 3/4 cup Canned Pure Pumpkin
• 1 Egg
• 1/2 cup Coconut Sugar
• 1/4 cup Greek Yogurt plain and non-fat
• 1/4 cup Vanilla Almond Milk un-sweetened
• 1/2 teaspoon Vanilla Extract
• 1/3 cup Dried Cranberries roughly chopped

Instructions

 

• Preheat your oven to 450°F (232°C). Spray a muffin pan with cooking spray.
• In a medium bowl, combine the oat flour, baking powder, baking soda, salt, pumpkin pie spice, ginger powder, and cinnamon. Mix well.
• In a separate large bowl, whisk together the canned pumpkin, egg, coconut sugar, Greek yogurt, almond milk, and vanilla extract until smooth.
• Gradually fold the dry ingredients into the wet ingredients. Mix until just combined.
• Fold in the dried cranberries.
• Cover the bowl and refrigerate for 1 hour.
• Fill the muffin cavities about two-thirds full with the batter.
• Bake at 450°F for 5 minutes, then reduce to 375°F and bake for another 15 to 17 minutes.
• Let the muffins cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

• Tip 1: Starting the muffins off at high heat, then lowering, makes for nice big muffin tops!

Keyword fall baking recipes, Gluten Free Muffins, Healthy Snacks, pumpkin muffins

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Meet Olivia Bennett

For me, cooking is about connection. Whether I’m making a quick breakfast or a three course dinner, I focus on the feeling the food gives you. I love the entire process of food blogging, from chopping the first onion to adjusting the lighting for the final photo. I’m the one who reminds the team to slow down and really taste the food as we go, ensuring every recipe has that “home-cooked” warmth.