Pumpkin Two Ways: Gluten Free Muffins + Seasonal A.M Oats

It’s no secret that I absolutely adore pumpkins. I just love everything about them from the fact that they can help treat acne to their delectable seeds that are a pleasure to roast. Naturally, I try to cook with pumpkin when I can, and ’tis the season to do so!

Last week, I picked up a cardboard box of organic pumpkin puree from Whole Foods (from a local MA farm). While I try to use fresh as much as possible, sometimes in life you need to take shortcuts and make the best of what’s available. Plus, it’s much wiser than buying canned pumpkin which can contain toxins like BPA.

This week, I made two pumpkin treats: Gluten Free Chocolate Chip Pumpkin Muffins + Pumpkin Maple Oats. Boy were they delicious.

Gluten Free Chocolate Chip Pumpkin Muffins

Makes about 20 muffins

I modified this recipe from Bob’s Red Mill but changed up a few things, like adding chocolate chips and replacing the oil with unsweetened apple sauce. These make for the perfect pairing with tea on a chilly eve.

What Ya Need:

  • 2 large eggs
  • 1/2 tsp Cloves, ground
  • 1/2 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2 c. all purpose gluten free flour (I used Bob’s Red Mill brand)
  • 15 oz. organic pumpkin puree
  • 1/2 c. applesauce, unsweetened
  • 1/2 cup raw honey
  • 1 tsp pure vanilla extract
  • 1/2 c. dark chocolate chips


1. Preheat oven to 350°F. Line muffin tin with paper liners and set aside.

2. Whisk eggs, vanilla, honey, applesauce and pumpkin together until well combined.

3. Mix all dry ingredients together. Then, stir in egg mixture; add chocolate chips. Mix until blended, and fill muffin cups until about 2/3 full. Bake for 12 to 15 minutes.

Pumpkin Maple A.M Oats

Delicious in the morning with a cup of organic Equal Exchange Breakfast Blend…Like a winter’s kiss.

What Ya Need:

  • 1/2 c. gluten free old-fashioned rolled oats
  • 1 c. water
  • 1 to 2 TB pure pumpkin puree
  • 1 TB pure maple syrup
  • dollop of raw almond butter
  • dash of cinnamon
  • butter to taste


1. Cook oats according to directions. Once the water is just about gone, mix in pumpkin puree and maple syrup.

2. Top with cinnamon, butter and a dollop of raw almond butter on top. Enjoy!

Here are some other healthy pumpkin recipes from around the web:

Pumpkin Risotto with Prosciutto

Roasted Pumpkin Apple Soup

Roasted Pumpkin & Pomegranate Salad

Vegan Pumpkin Pudding (Note: I recommend replacing canned pumpkin with fresh or boxed)

What’s your favorite way to incorporate pumpkin into your cooking?

6 Responses to “Pumpkin Two Ways: Gluten Free Muffins + Seasonal A.M Oats”

  1. Suzanne Says:

    Thank you for the GF recipes! I can’t have gluten in my diet anymore and have tried a few recipes that were horrible. I can’t wait to try the muffins!

  2. Rachel @Healthy_Chicks Says:

    @Suzanne Of course, let me know how they come out! I really like the muffin recipe… came out so moist unlike other gf muffin recipes I’ve tried. You can even add in some chopped walnuts for extra crunch!

  3. Healthy Chicks» Blog Archive » On My Plate This Week Says:

    […] [Gluten Free Pumpkin Muffins] […]

  4. Healthy Chicks» Blog Archive » Taming those Holiday Cravings (and Guilt That Comes With Them) Says:

    […] pumpkin pie, try making your own variation with real pumpkin or an all natural puree like these Gluten Free Pumpkin Muffins or Vegan Pumpkin […]

  5. Miranda @ Biting Life Says:

    Wow, those muffins looks REALLY good! I had no idea gluten-free baked goods could look that yummy, haha. I’m not gluten-free, but I definitely want to add gluten and make them for myself! 🙂

  6. Rachel @Healthy_Chicks Says:

    @Miranda Thanks for the comment! I’m usually not much of a baker, but these muffins came out delicious and don’t sacrifice flavor at all. You can sub whole wheat flour or any other all purpose baking mix if you’d like to add the gluten back in!

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This entry was posted on Tuesday, November 6th, 2012 at 2:47 pm and is filed under Health & Wellness, Healthy Eats. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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