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Gluten-free Pumpkin Pecan Oat Muffins

Teacups & Things
Nothing says fall like pumpkin! These gluten-free pumpkin pecan oat muffin are perfect for fall mornings with a hot coffee or PSL.
Prep Time 30 mins
Cook Time 30 mins
Course Breakfast
Cuisine Gluten-free
Servings 24 muffins


Dry ingredients:

  • 1 1/2 cups Robin Hood gluten-free all-purpose flour
  • 1 cups gluten-free oats
  • 3/4 tsp baking soda
  • 1 tsp pumpkin spice
  • 1 tsp cinnamon
  • 1 pinch of salt

Wet ingredients:

  • 3/4 cup pumpkin puree
  • 1/4 cup maple syrup
  • 1 tsp vanilla extract
  • 4 large eggs


  • Chopped pecans
  • Pumpkin seeds
  • Icing confectioners' sugar and water)



  • Combine dry ingredients in a large bowl.
  • Whisk together wet ingredients in a small bowl or measuring cup.
  • Add the wet to the dry ingredients and stir until well combined.
  • Spoon into paper muffin cups, filling about 3/4 of the way to the top.
  • Sprinkle on pumpkin seeds and chopped pecans.
  • Bake at 350° for 25-35 minutes, or until done in the middle. Set aside to cool and prepare the icing.


  • Mix icing sugar (confectioners' sugar) in a mug with a small amounts of water until you get a desired consistency.
  • Drizzle over the muffins.
  • Sprinkle some more pumpkin spice or cinnamon on top (optional).