Gluten-free pumpkin oat muffins


Gluten-free pumpkin-oat muffins

No ideas for a rainy afternoon with the kids at home? Turn your kitchen into a bakery! These pumpkin muffins are loaded with oats and chocolate chips. They are gluten free, healthy and delicious!
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Prep Time 30 mins
Cook Time 15 mins
Total Time 45 mins
Course Dessert
Cuisine American
Servings 24 mini muffins
Calories 82 kcal


  • 1 1/2 cups rolled oats
  • 1 tsp baking powder
  • 1 tsp pumpkin pie spice
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 2 large eggs
  • 3/4 cup packed dark brown sugar
  • 3 tbsp canola oil
  • 1 tsp vanilla extract
  • 1/3 cup mini chocolate chips or chopped dried cranberries
  • 1 cup unseasoned pumpkin puree


  • Preheat oven to 350 degrees F.
  • Coat a 24-cup mini muffin tin with cooking spray.
  • Grind oatmeal in a blender until finely ground.
  • Add baking powder, pumpkin pie spice, baking soda and salt; pulse once or twice to blend.
  • Add eggs, pumpkin, brown sugar, oil and vanilla. Blend until smooth.
  • Stir in chocolate chips (or cranberries).
  • Fill prepared muffin tins to two-thirds height.
  • Bake the muffins until a toothpick inserted in the center comes out clean, 15 to 17 minutes.
  • Cool in the pan on a wire rack for 5 minutes, then remove to cool completely.
  • Enjoy!
Keyword delicious, easy, healthy, sweet