If you’re looking for a cozy, nourishing breakfast that feels like fall in every bite, these gluten-free pumpkin breakfast muffins are it. Made with wholesome ingredients like pumpkin puree, almond flour, and naturally sweetened with maple syrup, these muffins are soft, satisfying, and perfect for busy mornings.

They come together easily, making them a go-to recipe whether you’re feeding littles, prepping ahead for the week, or just want something comforting with your morning coffee.

For more gluten-free muffin recipes, you can grab my complete Gluten-free Made Simple Muffins Cookbook (completely free!) here.

Why You’ll Love These Muffins

These aren’t your average gluten-free muffins. Thanks to the combination of oatmeal and almond flour, they have a hearty texture while still staying tender and moist. The warm spices like cinnamon and nutmeg give that classic pumpkin flavor, while optional add-ins like chocolate chips or nuts make them customizable for your family.

They’re:

• Naturally gluten-free
• Refined sugar-free (sweetened with maple syrup)
• Freezer-friendly
• Kid-approved (and toddler easy!)

Ingredients You’ll Need

This recipe uses simple, real-food ingredients you may already have in your pantry:

• Oatmeal
• Almond flour
• 1:1 gluten-free flour blend
• Pumpkin puree
• Maple syrup
• Eggs
• Butter or neutral oil
• Vanilla
• Baking powder
• Cinnamon
• nutmeg
• salt
• Optional: chopped nuts and chocolate chips

I source all my staples for this recipe through Azure Standard. They offer high-quality groceries and offer the option to purchase in bulk and save. You can save 15% off our first order of $100 or more using the code “SOURDOUGH15” at checkout. If you’d like to find a drop location near you or see what they have to offer, click here.

How to Make Pumpkin Breakfast Muffins

These muffins come together in just a few simple steps:

In a large bowl, mix all the dry ingredients (except the nuts and chocolate chips).

In a separate bowl, whisk together the wet ingredients until smooth.

Slowly combine the wet and dry mixtures until just incorporated.

Fold in chocolate chips and nuts if using.

Divide into a lined or greased muffin tin and bake at 325°F for 30–35 minutes, or until a toothpick comes out clean.

You’ll end up with 12 perfectly soft, flavorful muffins.

For more gluten-free muffin recipes, you can grab my complete Gluten-free Made Simple Muffins Cookbook (completely free!) here.

Tips for the Best Texture

• Don’t overmix the batter—this helps keep the muffins tender.
• Let them cool slightly before removing from the pan to prevent sticking.
• If you prefer a smoother texture, use finely ground oatmeal or oat flour.

Easy Substitutions

One of the best parts about this recipe is how flexible it is. You can easily swap the pumpkin puree for:

• Butternut squash puree
• Sweet potato puree

Both options work beautifully and still give that rich, cozy flavor.

Make-Ahead + Storage

These muffins are perfect for meal prep:

• Store at room temperature for 1–2 days
• Refrigerate for up to 5 days
• Freeze for up to 3 months

Just warm one up in the morning for an easy, nourishing breakfast.

For more gluten-free muffin recipes, you can grab my complete Gluten-free Made Simple Muffins Cookbook (completely free!) here.

Looking to source high-quality ingredients? Azure Standard has become my favorite place to purchase the majority of our gluten-free pantry staples because they offer high-quality groceries and offer the option to purchase in bulk and save. You can save 15% off our first order of $100 or more using the code “SOURDOUGH15” at checkout. If you’d like to find a drop location near you or see what they have to offer, click here.

This 15% off promotion is exclusively available to new customers. To qualify, customers must create a new Azure account and place a minimum order of $100 or more in products, which will be shipped to a drop location of their choice. The promo code must be entered at checkout. This offer expires on December 31, 2026, unless extended.