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Oat and Honey Pumpkin Muffins (gluten free)

January 24, 2017 by Monique 5 Comments

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Gluten free oat and honey pumpkin muffins made with simple natural ingredients. Easy to make, the perfect healthy snack, nut free and dairy free too.

Gluten free oat and honey pumpkin muffins made with simple natural ingredients. Easy to make, the perfect healthy snack, nut free and dairy free too.

It’s taken me a few weeks to get back into the swing of baking after the Christmas break; after time away from home I’ve just been craving lots of simple, veggie-based meals, green smoothies and comforting bowls of porridge. But, as the weather in London has been particularly icy of late, I’ve also been craving steaming hot cups of tea, bread and cake! Enter these Oat and Honey Pumpkin Muffins.

Late last year I made a recipe for savoury pumpkin oat bread, and it reminded me (i) just how great the combination of pumpkin + oats is and (ii) just how easy it is to blend up some oat flour and use it in baking. Oats are such an economical option; even the certified gluten-free oats are often cheaper than lots of other gluten-free baking alternatives like ground nuts, etc. These Oat and Honey Pumpkin Muffins also have the advantage of being nut-free too, which is handy for school lunchboxes in areas where nuts are not allowed at school.

In combination with oats I’ve used a wholegrain gluten-free flour blend developed by the Free From Fairy (aka Vicki!) – this is a relatively new product on the market and I’m really enjoying playing about with it! Vicki’s flour blends together wholegrain teff, millet and buckwheat. It’s higher in protein and lower in starch than the typical GF flour blend you find.

I really enjoyed the results this flour produced in these Oat and Honey Pumpkin Muffins. If you can’t find this specific flour, you could use another GF flour blend (or perhaps mix together a GF flour blend and mix in some buckwheat, teff and/or millet if your blend doesn’t contain any of these). Definitely experiment with what you have!

These Oat and Honey Pumpkin Muffins are delicious lightly warmed up, and smell so amazing. I hope you enjoy them!

Gluten free oat and honey pumpkin muffins made with simple natural ingredients. Easy to make, the perfect healthy snack, nut free and dairy free too.

Gluten free oat and honey pumpkin muffins made with simple natural ingredients. Easy to make, the perfect healthy snack, nut free and dairy free too. Recipe via wordpress-6440-15949-223058.cloudwaysapps.com

Oat and Honey Pumpkin Muffins (gluten free)

Gluten free oat and honey pumpkin muffins made with simple natural ingredients. Easy to make, the perfect healthy snack, nut free and dairy free too.
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Course: Healthy Baking
Cuisine: dairy free, gluten free, nut free
Prep Time: 20 minutes minutes
Cook Time: 35 minutes minutes
Total Time: 55 minutes minutes
Servings: 12 muffins

Ingredients

  • 185 grams gluten-free flour (1 1/3 cups)
  • 120 grams gluten-free rolled oats (1 1/3 cups)
  • 3 tbsp ground flaxseed
  • 1 tsp baking powder
  • 1/2 tsp bicarb soda
  • 1 tsp ground cinnamon
  • 1/4 tsp salt
  • 300 grams pumpkin puree (1 1/4 cups)
  • 1/2 cup honey
  • 3 eggs
  • 1/3 cup coconut oil, melted (or butter) (60 mL)
  • 2 tbsp coconut milk (or milk of choice)
  • 1 tbsp vanilla extract
  • 1/2 cup sultanas
  • 1/3 cup pumpkin seed for topping (optional)

Instructions

  • Preheat oven to 180 C. Oil a 12-cup capacity muffin tray (my tray holds 1/2 cup per muffin hole, approximately), or alternatively line with muffin liners.
  • Place rolled oats in a food processor or blender and pulse until the oats are ground into a coarse flour (it’s okay if some chunky pieces remain).
  • In a large mixing bowl, combine the oats, gluten free flour, flaxseed, baking powder, bicarb soda, salt and cinnamon.
  • In another bowl, whisk together the three eggs. Then, into the eggs, whisk in the pumpkin puree, honey, melted coconut oil, coconut milk and vanilla extract (I recommend doing it in that order – that way if your coconut oil is a little hot if you’ve just melted it, it will not cook and curdle the eggs!).
  • Combine the dry ingredients and the wet ingredients to form a thick batter; it will be very thick, almost like a mousse consistency. Fold in the sultanas.
  • Divide the mixture between the muffin holes and lightly press into the muffin holes so the batter sits evenly in each hole. Sprinkle over some pumpkin seeds, if using them.
  • Bake the muffins from approximately 35 minutes, or until the muffins feel firm to touch in the centre, and the tops are starting to turn a dark golden brown in places. (Honey makes the muffins darken quite a bit so they will go quite dark in places; just be careful not to let them burn. Reduce the oven heat slightly if you are worried about them cooking too quickly and burning; I know ovens can be temperamental and each is slightly different).
  • Allow the muffins to cool on a wire rack. Store in an airtight container for 2-3 days, or they will keep for about 1 week in the fridge or 3 months if frozen.

Notes

*If you can’t get your hands on the flour blend I used, as I’ve mentioned above I encourage you to experiment with another GF flour blend. If your blend doesn’t contain buckwheat, teff or millet, perhaps blend 50/50 with one of these flours (which are generally more widely available separately) to get a more similar base flour to what I have used. 
*Make sure to measure out your oats BEFORE grinding them! The measurements in this recipe are for rolled oats.
*You can substitute in another dried fruit instead of sultanas e.g. cranberries, chopped dates or chopped apricots. Or – swap in chocolate chips instead for something more indulgent – YUM! 
Have you made this recipe?I love seeing your creations! Take a photo and then tag me @nourish.everyday on Instagram!

Gluten free oat and honey pumpkin muffins made with simple natural ingredients. Easy to make, the perfect healthy snack, nut free and dairy free too.

Oat and Zucchini Protein Porridge is a delicious, satisfying breakfast! A healthy combination of grated zucchini, oats and protein powder. Gluten free. Recipe via wordpress-6440-15949-223058.cloudwaysapps.com Oat and Zucchini Protein Porridge
Spiced sweet potato and capsicum soup is healthy and warming. Roasted vegetables and delicious spices combine in this easy gluten free, dairy free meal. Recipe at wordpress-6440-15949-223058.cloudwaysapps.com Spiced Sweet Potato and Capsicum Soup

Filed Under: Healthy Baking, Recipe

Reader Interactions

Comments

  1. Wanda

    February 8, 2017 at 8:40 am

    Is the wholegrain gluten free flour blend self raising flour?

    Reply
    • Monique

      February 8, 2017 at 8:53 am

      Hi Wanda, the gluten free flour blend is plain flour, not self raising 🙂 Monique

      Reply
  2. Wanda

    February 8, 2017 at 8:37 am

    Is the Wholegrain Gluten Free Flour Blend,Self Raising Flour?

    Reply
  3. Vicki Montague

    February 7, 2017 at 1:26 pm

    These look and sound incredible! I have shared them on my social channels and will link to the recipe from my site. I’m so glad you are enjoying my flour!

    Reply
    • Monique

      February 7, 2017 at 6:22 pm

      Your flour is amazing Vicki! I’m so glad we connected and I’ve got this beautiful flour to bake with. I’m loving it 🙂 Thank you so much for sharing my recipe!

      Reply

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Monique Cormack

I'm Monique, an accredited clinical nutritionist and creator of Nourish Everyday. I share my favourite healthy recipes on this blog! When I'm not blogging I work as an expert fertility and pregnancy nutritionist.

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