There are countless pumpkin muffin recipes out there, but every year I find myself searching for something slightly different – just a bit more nourishing. That’s where these Tender Gluten-Free Pumpkin Muffins (Dairy-Free) come in. Their greatest strength is their versatility – I include gluten-free, and grain-free options, various add ins and a base that is both, wholesome and delicious.
My two primary flour options are tigernut and oat, and both work really well here. When I want to keep it grain-free, I pair tigernut flour with cassava and either hazelnut or almond flour for extra flavor, texture, and protein. If you don’t mind grains, try oat, sorghum, and hazelnut or almond – feel free to mix it up depending on what you have on hand.
Our girls love the addition of chocolate chips and I like to use Hu dark chocolate baking chips, which are sweetened with coconut sugar, but the choice of chips is up to you! I also like adding toasted pecans or pumpkin seeds for their nutritional profile.
Give these a try, whether you’re gluten- and dairy-free or not – they are tender, flavorful, and absolutely irresistible!
Step by Step Instructions for Tender Gluten-Free Pumpkin Muffins (Dairy-Free)
Gather all ingredients: oat or tigernut flour, cassava or sorghum flour, hazelnut or almond flour, arrowroot starch, baking powder, baking soda, fine sea salt, cinnamon, ground ginger, ground clove, nutmeg, pumpkin puree, eggs, maple syrup, extra virgin olive oil, apple cider vinegar. Optional: chocolate chips, pecans, walnuts or pumpkin seeds.
Add all dry ingredients to a medium bowl...
....and whisk until well combined.
Add all wet ingredients to a medium bowl...
...and whisk until well combined.
Stir the dry ingredients into the wet ingredients and whisk until a smooth batter forms.
In a small skillet, toast the pecans, if using.
Add the chocolate chips and pecans (if using) to the batter and stir until thoroughly combined.
Scoop the batter into a muffin tin lined with cupcake liners and bake at 350F for about 18 minutes.
Tender Gluten-Free Pumpkin Muffins (Dairy-Free)
Tender, spiced pumpkin muffins that are gluten- and dairy-free with easy grain-free options. Soft, flavorful, and perfect for breakfast or a snack.
12
servings15
minutes20
minutesKeep the screen of your device on
Ingredients
- Dry Ingredients
3/4 cup gluten-free oat flour (or tigernut flour)*
1/4 cup sorghum flour (or cassava flour)*
1/4 cup hazelnut or almond flour
3 Tbsp arrowroot starch
1 1/2 tsp baking powder (use grain-free if needed)
1/2 tsp baking soda
1/2 tsp fine sea salt
2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
pinch nutmeg
- Wet ingredients
1 cup pumpkin puree
2 eggs
1/2 cup maple syrup
1/4 cup extra virgin olive oil
1 tsp apple cider vinegar
- Optional add-ins
1/2 cup chocolate chips (gluten-free and dairy-free if needed)
1/2 cup roughly chopped pecans or walnuts, toasted**
1/4 cup pumpkin seeds, toasted**
Directions
- Preheat your oven to 350F and position a rack in the center. Line a 12-cup muffin tin with cupcake liners or lightly grease it.
- In a medium bowl, whisk together the dry ingredients
- In another medium bowl, whisk together the wet ingredients.
- Add the dry ingredients to the wet ingredients and stir together until smooth. Add in any optional add-ins, such as chocolate chips and pecans.**
- Scoop the batter into your prepared muffin tin. These will rise some, but not excessively, so fill each cup about three-quarters full.
- Transfer to the oven and bake for about 18-20 minutes or until a toothpick inserted into the center of the muffins comes out mostly clean with just a few crumbs. Remove from the oven and let cool in the tin for 10 minutes, then transfer the muffins to a cooling rack and allow to cool completely.
Notes
- *For a true grain-free version, use the combination of tigernut and cassava flours with hazelnut or almond flour - regardless of whether you’re aiming for a grain-free or gluten-free muffin, any of the suggested flour options will yield a tender, flavorful, and delicious muffin.
- ** If adding pecans, walnuts, or pumpkin seeds, I recommend toasting them briefly before adding them to the batter. Heat a small skillet over medium heat, add the nuts or seeds, and toast, stirring frequently, until fragrant, about 5 minutes.
){kind=link}
These muffins are perfect. Tender and so flavorful. Really delicious. My family already loves them.
Yay – It means so much to hear this! I am so happy you love them!