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These Pumpkin Oatmeal Muffins are incredibly moist and flavourful. Made with gluten-free rolled oats, almond flour and plenty of spice for the ultimate Autumn treat.
My favourite recipes at the moment are the easiest. Maximum flavour and results for minimal time spent in the kitchen. Life is hectic and if you have a midweek craving for something home baked then these Easy Pumpkin Oatmeal Muffins can be whipped up in no time.
Why is this recipe so brilliant?
- No complicated gluten-free flours, just rolled oats and almond flour for structure.
- The muffins are so moist thanks to delicious full-bodied pumpkin puree.
- No mixer required – just 2 bowls and a wooden spoon.
- It’s naturally dairy-free.
- The maple icing is literally the icing on the cake and takes 2 minutes to make – max!!
If you like the idea of no hard-to-find flours in your gluten-free bakes then have a look at these other uncomplicated recipes in these 11 Best Flourless Bakes.
Can I use tinned pumpkin puree?
Absolutely! I would advise nothing less. However, if you did want to go that extra step and make your own pumpkin puree then I love this easy to follow guide.
If you can’t get enough pumpkin this season then have a look at these recipes:
Toasted Marshmallow Spiced Pumpkin Cake
Pumpkin Pancakes with Almond Maple Syrup
Pumpkin Bread
Spiced Pumpkin Date Cookies
Pumpkin Jam
How do you make these Easy Pumpkin Oatmeal Muffins?
- Mix the dry ingredients together - oats, almond flour, spices, baking powder and salt
- Mix the wet ingredients together - pumpkin puree, olive oil, sugar and eggs.
- Combine the dry ingredients with the wet ingredients. Beat well until completely combined.
- Divide the muffin batter between 10 muffin cases and bake for 25 minutes.
- Remove from the oven and leave to cool.
- Make the icing by mixing the icing sugar, maple syrup and milk. Drizzle over the cooled muffins.
Baker’s Tips
- Check the date on your spices. They shouldn’t really be kept for longer than 6 months for the freshest taste. So if you’re using last year’s then it’s time to re-stock.
- Also check your muffin cases. If you bought them a while ago and haven’t kept them in their original container they can open out too much. This can mean that they separate from the muffins once baked.
- As soon as your muffins have baked then remove them from the muffin tin. If they are left to sit the muffins sit in their own moisture and can get a little wet.
- If you overdo the liquid in the icing so it’s a little more runny than you would like, do not worry. Just let the icing sit for 10 minutes and give another stir. The icing will have thickened slightly – hopefully more to the consistency you desire.
That Maple Icing!
You don’t need to ice your muffins. They are perfectly delicious without. However, you won’t look back once you do. It’s super easy, flavourful and just three ingredients:
- Icing sugar
- Maple syrup
- Splash of milk (non-dairy if you prefer)
Plus I love the slight crack of it when you bite down on your muffin once the icing has set.
Flavour Variations
- Switch up the pumpkin puree for butternut squash or even pureed sweet potato. How delicious!!
- Chocolate Chips – I mean, no explanation is necessary.
- Diced Stem Ginger – If you like a little more spice then adding this into the mix would be insanely good. See here for my Homemade Stem Ginger recipe.
Can you freeze these Easy Pumpkin Oatmeal Muffins?
Yes, iced or un-iced – it’s up to you.
How long can you keep Pumpkin Oatmeal Muffins?
They taste their best up to 3 days after baking. Store in an air-tight tin to keep their freshness.
If you make these Easy Pumpkin Oatmeal Muffins then please leave a comment below and/or give the recipe a rating. If you then go on to use this recipe as a launch pad for your own baking creation then I’d also love it if you’d share it and tag me on Instagram. It is so lovely for me to see your versions and variations of my recipes.
Easy Pumpkin Oatmeal Muffins {gluten-free}
Ingredients
- 250 g pumpkin puree
- 200 g light brown muscovado sugar
- 100 ml light olive oil
- 2 eggs
- 160 g rolled gluten-free oats
- 80 g almond flour
- 3 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
Maple Icing
- 100 g icing sugar
- 2 tablespoons maple syrup
- 1 tablespoon milk of your choice
Instructions
- Pre-heat the oven to 180°C/160°C fan/gas mark 4.
- Pour the pumpkin puree, sugar, olive oil and eggs in a large mixing bowl and beat together until smooth.
- Whisk the oats, almond flour, baking powder, spices and salt together in a separate large mixing bowl until thoroughly combined.
- Add the dry ingredients to the wet ingredients and mix until well combined.
- Divide the batter into 10 muffin cases and bake in the oven for 22-25 minutes.
- Remove the muffins from the oven and immediately transfer to a cooling rack.
- Make the icing by whisking together the icing sugar, maple syrup and milk.
- Drizzle 1 teaspoon of icing over each of the cooled muffins.
Notes
- By all means use tinned pumpkin puree, I do.
- Check the date on your spices. For the freshest taste they should be replaced every 6 months.
- Check your muffin cases. If they are a bit ancient they tend to open out a bit which means they can come away from your muffins once baked.
- As soon as your muffins have baked then remove from the tin to avoid excess moisture in your muffins.
- Let your icing sit for 10 minutes if it's a little more runny than you'd like, it will thicken a little as it rests.
- You can freeze these muffins iced or un-iced.
- Store the muffins up to 3 days in an air tight container.Â
yulia says
wondering what would happen if i ground the oats into flour instead?
Georgina Hartley says
The muffins will have a denser crumb I expect - but the recipe should work fine. Let me know how you get on.
Kristen says
The flavor was good, but mine came out moist/dense, even after giving them an extra 10 minutes in the oven. The texture was closer to baked oatmeal than a muffin. Maybe it was the brand of canned pumpkin? Next time, I might add 1/2c of a gluten free flour blend to help soak up the excess moisture and help it to rise better?
Georgina Hartley says
Thank you for your feedback on the recipe Kristen!
Molly says
My family loves these. Thank you!!! Wondering about alternative flavors in non-autumn seasons. Could I do mashed bananas and achieve the same results?
Georgina Hartley says
I'm so happy to hear that. Yes - mashed bananas are a great idea!
LM says
Great Recipe! I used 100g of brown sugar and 100g of coconut sugar. Muffins were moist and delicious and quite filling. I did not add the icing and found they were still plenty sweet.
Georgina Hartley says
I'm happy you liked the recipe - thank you for your lovely feedback!
shelly berger says
Have to admit I used your portions as guide and made some additions. Because I was baking them for a senior who doesn't eat much but has a sweet tooth I wanted to get a bit more protein & fiber in them. I added 1/2 cup creamy peanut butter, 4 TBSP chia seeds, 4TBSP ground flax seed, and upped the pumpkin to 1 3/4 cup. I also topped them with an oatmeal & brown sugar streusel instead of frosting. They were a huge hit and disappeared quickly!
Georgina Hartley says
I'm so happy you liked the recipe - those additions and substitutions sound wonderful!
Abigail says
So tasty! Such a great recipe!
Georgina Hartley says
So happy to hear that - thank you for your feedback!
Nicole says
Very yummy and moist. I would classify this more as a cake than muffin. In fact my son has asked for this as birthday cake. I’m thinking a nice cream cheese frosting. Love your site!
Georgina Hartley says
I'm happy you enjoyed them. A cream cheese frosting sounds lovely.
Sarah says
Tried this recipe today (with some changes) and they were amazing! I live in Colorado at 10,600 ft above sea level so a new recipe is always an experiment/jumping off point for my own interpretation. These are amazing! Thank you for sharing this recipe! I added my revised recipe incase someone else comes along looking for a high altitude adjustment!
250 g pumpkin puree
175 g light brown sugar
1 T pure maple syrup
90 g canola oil
3 eggs
160 g rolled gluten-free oats
90 g whole wheat flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
½ teaspoon salt
Georgina Hartley says
Hi Sarah, I'm happy you enjoyed the muffins - I love seeing how the recipe can be adapted to suit individual tastes and supplies. Thank you!