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Gluten Free Pumpkin Muffins

These gluten free pumpkin muffins are tender and moist. Topped with an easy crumble, they taste amazing and you would never guess that they are both gluten free and dairy free! They are freezer friendly too lasting up to 2 months in the freezer!
Prep Time 15 mins
Cook Time 30 mins
Course Breakfast
Cuisine American
Servings 12


  • ½ cup Melted Coconut Oil
  • ½ cup Brown Sugar
  • 2 Eggs
  • 1 cup Pureed Pumpkin
  • 2 tsp Pure Vanilla Extract
  • 1 tbsp Cinnamon
  • tsp Baking Powder
  • cups Oat Flour
  • ½ cup Rolled Oats
  • ½ cup Chopped Walnuts
  • ½ cup Almond Milk

Crumble Topping

  • 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.
Keyword Dairy Free, Dairy Free Breakfast, Fall Recipes, Gluten Free Breakfast, Gluten-free, Muffins, Pumpkin, Pumpkin Muffins, Pumpkin Walnut