Gluten-Free Pumpkin Muffins

These easy gluten-free pumpkin muffins with oat flour are so moist and full of classic pumpkin, cranberry, and chocolate flavor!

5 from 1 vote

Print Pin

Course: Clean Eating Snacks

Cuisine: American

Prep Time: 10

Cook Time: 24

Resting Time: 30

Total Time: 1 4

Servings: muffins

Calories: 218kcal

Author: Violet Parcha

In a large mixing bowl, whisk together the pumpkin puree, yogurt, coconut sugar, eggs, apple cider vinegar, and vanilla.
15 ounces pumpkin puree, 3/4 cup coconut sugar, 3 eggs, 1/3 cup yogurt, 1 teaspoon apple cider vinegar, 1 teaspoon vanilla extract
In another bowl, whisk together the oat flour, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
3 cups oat flour, 1 1/2 teaspoons baking soda, 1 1/2 teaspoons ground cinnamon, 1 teaspoon nutmeg, 1/4 teaspoon cloves, 1/4 teaspoon ground ginger, 1/4 teaspoon salt
Add the dry ingredients to the wet ingredients and stir until just combined
Fold in the cranberries and chocolate chips (if you're including).
1 1/4 cups cranberries, 1/3 cup chocolate chips
Cover and place the batter in the fridge to rest for 30 minutes.
Preheat your oven to 350 degrees and grease a 12 cup muffin pan or line with baking cups.
Evenly divide the batter between the muffin cups.
Bake at 350 degrees for 24-28 minutes or until a toothpick inserted into the center of a muffin comes out mostly clean with a few moist crumbs.
Cool for about 10 minutes before removing from the pan. Enjoy!