Breakfast / Dessert / Freezer friendly / Muffins / Snacks

Gluten free pumpkin muffins

Gluten free pumpkin muffins

I’ve been cooking with pumpkin all week and I hope it gave you ideas on what to do with this vegetable you usually buy for Halloween and have to do something with it on November 1st.

I think you can imagine that we had it all week in all different way! 🙂

It started with

Roasted pumpkin

Then Gluten free pumpkin cookies

For supper we had Coconut pumpkin cream soup

And today the gluten free pumpkin muffins.

All that with just 1 medium pumpkin, and 6 people eating all this. Imagine the amount of food that can be made with all what is being thrown in the garbages every November 1st.!

Makes 12 muffins

Preparation time: 20 minutes

Cooking time: 30 minutes

  • 2 tbsp. (30ml) of grounded organic flax seeds
  • 6 tbsp. (180ml) of water
  • 1 cup (250ml) of organic oat flour
  • 1/2 cup (125ml) of sorghum flour
  • 1/2 cup (125ml) of quinoa flour
  • 1/2 cup (125ml of organic almond powder
  • 1tsp. (5ml) of xanthan gum
  • 1 tsp. (5ml) baking powder
  • 1/2 tsp. (2.5ml) baking soda
  • 1 tsp. (5ml) salt
  • 1/2 tsp. (2.5ml) ground cinnamon
  • 1/4 cup (62.5ml) of vegan butter
  • 1/4 cup (62.5ml) of organic sunflower oil
  • 1/3 cups (83ml) organic brown sugar
  • 1 1/2 cup (375ml) of organic Roasted pumpkin
  • 1/2 cup (125ml) of almond milk
  • 1/2 cup (125ml) of organic chocolate chips
  • 1/2 cup (125ml) of organic sunflower seeds
  1. Preheat your oven to 375º.
  2. In a small bowl, combine the flax seeds and the water. Set aside for about 10 minutes until it gets thick.Gluten free pumpkin muffins
  3. In a medium bowl, blend the oat flour, the sorghum flour, quinoa flour, the almond powder, the xanthan gum,  the baking powder, the baking soda, the salt and the cinnamon.
  4. In a last bigger bowl, cream the butter with the brown sugar. Mix in the pumpkin, the sunflower oil and the milk.
  5. Add in your flour mix and stir well. Finally put in the chocolate chips and the sunflower seeds.
  6. Place the batter in your muffin tin and put it in the oven for 30 minutes or until the tip of your knife comes out clean.
  7. When they’re cooked, place them on a wired rack to let them cool.

I hope you will enjoy this recipe like my family did.

13 thoughts on “Gluten free pumpkin muffins

    • Hello! Thanks for your comment. I always use a my stand mixer, but I don’t mention it because people might think that it’s not possible to do the recipe without it. To answer your question, it won’t over mix because it’s gluten free. The thing that make it hard is that the gluten is over activated. When I bake muffins with gluten, I only mix at a low speed and it’s only until ingredients are blended. I hope it answers your question. Have a nice day!


    • Thanks a lot, I made them for breakfast and they were very tasty. I was thinking later that I could have added a bit of orange zest. It could be a nice addition.


  1. These sound so yummy! Pumpkin is one of my favorite things to cook with this time of year! Thanks for the recipe!


  2. I never cooked pumpkin before. I was always looking at it without knowing what to do with it! 🙂 This year I tried it and I was very please to discover that vegetable.


  3. Pingback: Morning Glory Muffins {Gluten and Dairy Free} | Mindful Healthy Living

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