Pumpkin Muffins (gluten-free)

These gluten-free pumpkin muffins + a cup of piping hot coffee have been calling my name on repeat the past few mornings.

I consider these pumpkin muffins healthy enough to eat for breakfast and sweet enough to eat for dessert. Although I suppose if you want to make these more breakfast-like, you can sub the chocolate for dried cranberries or leave them out altogether (but don’t do that!). 

My favorite way to eat these chocolate chip pumpkin muffins is by making them feel even more decadent and I do that by warming one up and then topping it with a pat of butter. Melty butter on a hot muffin. Does it get better than that? The perfect breakfast. The perfect snack. Or heck, the perfect dessert.

Just look at this muffin – right out of the oven. Do you see that crumb? And that ooey gooey chocolate? Yes!

I am all about pumpkin lately you guys! Isn’t that so original of me? I made oatmeal pumpkin pancakes the other day and here I am making pumpkin muffins. What can I say other than I love this time of year and all the pumpkin madness that comes with it.

I feel like I’m even more into the holidays this year (didn’t even know that was possible) because Tony’s getting a little older (13 months…) and I want him to experience allll the holiday cheer that comes with this time of year. I am so excited to celebrate Thanksgiving with my baby, especially because he eats like a champ now. I can’t wait to make him a plate filled with turkey, mashed potatoes, cranberry sauce and the works next week! I think I’ll make these muffins for the family on Thanksgiving morning. I know dinner is always a special event, but I think these muffins would make for a fun and festive breakfast that morning. Plus they can be made a few days in advance.

Let me know if you make these muffins! I know you’ll love them.

Gluten-Free Pumpkin Muffins

Gluten-Free Pumpkin Muffins

5 from 8 reviews

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Ingredients

 

• ▢ 2 cups gluten-free rolled oats I get mine at Trader Joes
• ▢ 1 cup canned pumpkin puree
• ▢ ½ cup maple syrup
• ▢ 2 eggs
• ▢ ¼ cup canned coconut milk or milk of choice
• ▢ 1 teaspoon baking soda
• ▢ 1 teaspoon pumpkin pie spice
• ▢ ¼ teaspoon salt
• ▢ ½ cup chocolate chips optional

Instructions

 

• Preheat oven to 350°F.
• Add all of the ingredients except for the chocolate chips into a blender and blend until smooth. Fold in the chocolate chips.
• Pour batter into a lined muffin tin.
• Bake at 350°F for 15-18 minutes, or until a toothpick comes out clean.
• Allow the muffins to cool on a wire rack.
• Store the muffins in the fridge for 4-5 days (if they last that long).

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