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close up of Pumpkin Oatmeal Muffins
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5 from 2 votes

Easy Pumpkin Oatmeal Muffins {gluten-free}

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.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.
Prep Time15 mins
Cook Time25 mins
Course: Cake
Cuisine: British
Servings: 10 muffins
Calories: 345kcal

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. 

Nutrition

Calories: 345kcal | Carbohydrates: 48g | Protein: 5g | Fat: 16g | Saturated Fat: 2g | Cholesterol: 33mg | Sodium: 139mg | Potassium: 278mg | Fiber: 3g | Sugar: 33g | Vitamin A: 3938IU | Vitamin C: 1mg | Calcium: 113mg | Iron: 2mg