These gluten free pumpkin muffins are moist and rich, filled with a natural pumpkin, and topped with a walnut crumble, these muffins are a perfectly quick and easy breakfast. You would never guess that these muffins are gluten free, dairy free, and soy free!
How to make a Muffin without Gluten, Dairy, or Soy
I have always loved a good muffin, especially in the fall right when the leaves are changing. There is something about eating a muffin with a cup of coffee on a rainy fall day that just does it for me. Anyway, I freakin’ love muffins.
Ever since I found out that I have a gluten and dairy intolerance, I knew that I wanted to make a muffin that tasted amazing and met my dietary restrictions. Last fall I published these gluten free pumpkin cranberry muffins, but let me tell you these gluten free pumpkin muffins that we are talking about today are 100x better. Why are these muffins superior to your regular average joe gluten free pumpkin muffin? Two words: oat flour.
I have always found that oat flour has worked the most successfully while making muffins. They always turn out much better than when I use gluten free flour, almond flour, coconut flour, or even make my own gluten free flour blend. On top of resulting in some of the best gluten and dairy free muffins that you could possibly ever lay your eyes on, oat flour is also the cheapest gluten free flour that you could ever get your hands on. All you need is a blender and some rolled oats and you can make yourself some first class gluten free oat flour right in your kitchen.
How To Make Oat Flour for Your Gluten Free Muffins
Making oat flour is one of the easiest DIY’s you can ever make in your kitchen. Thankfully it only requires a blender and some rolled oats. Simply put your oats in the blender and blend until it is a fine, flour like substance. It will probably take 1-4 minutes depending on the speed and strength of your blender. For this recipe the oat flour does not need to be incredibly fine, as long as the oats are significantly ground up, you’re good. For other recipes you are going to want to make sure that your oats are ground up very fine so that you don’t mess up the texture of the recipe that you are making.
The best part about these muffins
One of the best things about these muffins is that they are topped with a super delicious and easy crumble topping. It only has a few ingredients and takes less than 5 minutes to make. Basically, it’s one of the easiest ways to make these gluten and dairy free pumpkin muffins 100x better than they already are.
Another really, really great thing about these muffins is that they freeze super well which makes them amazing for those who are the only one in their household with dietary restrictions or if you want to make multiple batches and save them for later.
Gluten Free Pumpkin Muffins
- ½ cup Melted Coconut Oil
- ½ cup Brown Sugar
- 2 Eggs
- 1 cup Pureed Pumpkin
- 2 tsp Pure Vanilla Extract
- 1 tbsp Cinnamon
- 1½ tsp Baking Powder
- 1½ cups Oat Flour
- ½ cup Rolled Oats
- ½ cup Chopped Walnuts
- ½ cup Almond Milk
- 1 tbsp Melted Coconut Oil
- 3 tbsp Brown Sugar
- 2 tbsp Oat Flour
- 1 tbsp Rice Flour
- 1 tsp Cinnamon
- ½ tsp Pure Vanilla Extract
- Preheat your oven to 350° Fahrenheit. Line a muffin tin with 12 muffin liners.
- Combine the melted coconut oil, brown sugar, pureed pumpkin, and eggs in a medium sized bowl. Mix until fully combined and smooth.
- Add the cinnamon and baking powder to the batter and mix well.
- Add the oat flour, rolled oats, and chopped walnuts to the batter. It will be really thick.
- Stir in the almond milk and stir the batter until it is fully combined. Set aside.
- In a separate bowl combine all of the ingredients for the crumble. Mix until it is crumbly and has a consistent texture.
- Scoop the muffin batter into the prepared muffin tins and sprinkle with the crumble topping.
- Bake for 20-25 minutes or a toothpick inserted into the center of the muffins comes out mostly clean with only a few crumbs.
- Enjoy! The muffins will keep in an airtight container at room temperature for 2-3 days or in the freezer for up to 2 months.