Gluten-Free Pumpkin Muffins with Blueberries
These gluten-free pumpkin muffins are moist, tender, and naturally sweetened with coconut sugar. Made with roasted pumpkin, oat flour, and cassava flour, they deliver warm cinnamon flavor with bursts of dried blueberries and nutty flaxseeds. Perfect for breakfast, snacks, or a wholesome treat, these muffins are easy to make and packed with nutrients while staying completely gluten-free.
Ingredients
Muffins
- 160 g roasted pumpkin weight after roasting
- 35 g butter melted; substitute coconut oil for dairy-free
- 60 g coconut sugar white coconut sugar preferred
- 55 g egg about 1 large egg
- 1 tbsp lemon juice
- 75 g oat flour gluten-free certified if needed
- 35 g cassava flour also called mocaf
- 0.5 tsp cinnamon
- 1 tsp baking powder ensure it is fresh for best rise
- 0.25 tsp salt
- 1 tbsp dried blueberries
- 0.5 tbsp flaxseeds
- pumpkin seeds for topping, optional
Instructions
Preparation
- In a blender, puree the roasted pumpkin, egg, and lemon juice until smooth. Transfer to a mixing bowl.
- Stir in the coconut sugar and melted butter until well combined.
- In a separate bowl, whisk together the oat flour, cassava flour, cinnamon, baking powder, and salt.
- Gently fold the dry mixture into the wet mixture, being careful not to overmix.
- Fold in the dried blueberries and flaxseeds until just combined.
- Divide the batter into muffin liners in a muffin tin. Sprinkle pumpkin seeds on top if desired.
- Bake in a preheated oven at 175°C (350°F) for about 21 minutes, or until a toothpick inserted in the center comes out clean.
- Cool slightly before serving. Makes 5 standard-size muffins.
Notes
- Check your baking powder freshness—old leavening can cause muffins not to rise.
- If muffins are too dense, reduce oat flour slightly and increase cassava flour.
- These muffins taste even better after cooling as flavors deepen.