Go Back
Oatmeal and pumpkin make this Gluten Free Pumpkin Muffin full of fiber.

Gluten Free Pumpkin Muffin

A bowl of cereal to go
Course Bread, Breakfast, Snack
Cuisine American
Keyword biscuits gluten free recipe, gluten free pumpkin muffins, muffins, pumpkin, squash
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 12
Author Recipe Idea Shop/Lois Carter Crawford


  • 3 cups gluten free oatmeal (quick or old-fashioned)
  • 1 tablespoon Rumford Baking Powder (gluten free)
  • 1/2 teaspoon sea salt (regular salt contains corn)
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon ground ginger
  • 1 large egg
  • 1 cup milk or dairy-free milk
  • 1/4 cup honey or maple syrup (warmed)
  • 2 tablespoons butter (melted, or use oil)
  • 1 1/2 cups puréed pumpkin or Roasted Sweet Dumpling Squash
  • Baking spray (oil)


  1. Heat oven to 375°F degrees.

  2. Process oats, baking powder, salt and spices in a food processor, pulsing to combine until the oats are like coarse flour.

  3. Warm honey/syrup in the microwave for 15 seconds.
  4. In a 2-cup bowl or measuring cup, whisk the egg until blended. Add the milk, melted butter and warmed honey, and whisk to combine.
  5. Dump the combined wet ingredients into the oats mixture and pulse to combine.
  6. Add the pumpkin and pulse to thoroughly combine.
  7. Line a cupcake pan with cupcake baking cups.
  8. Lightly spray the cupcake baking cups with baking spray.

  9. Fill the 12 cups evenly with batter.
  10. Bake for 20-25 minutes until a toothpick inserted comes out clean.