Gluten Free Pumpkin Walnut Muffins

Total Time:
35 Mins
Skill Level:

These gluten free muffins are moist and fluffy with a crumbly walnut topping. The warm note of pumpkin spice combined with the toasty flavours of California walnuts makes these perfect for Fall baking while also packing a nutritious punch!


  • 1/2 cup canned pumpkin or pumpkin puree

  • 2 eggs

  • 1/3 cup coconut oil, melted and cooled

  • 1/3 cup pure maple syrup

  • 1/4 cup coconut sugar

  • 1 teaspoon vanilla extract

  • 1 cup oat flour

  • 1 teaspoon pumpkin pie spice

  • 2 teaspoons baking powder

  • 1/2 teaspoon baking soda

  • 1/4 teaspoon salt

  • 1/3 cup coarsely chopped California walnuts


Maple Oat Topping:

  • 1/3 cup coarsely chopped California walnuts

  • 1/3 cup rolled oats

  • 2 tablespoons pure maple syrup

  • 1 tablespoon coconut sugar

  • 1 tablespoon coconut oil


  1. Preheat oven to 350°F and line 10 muffin cups with paper liners.

  2. Whisk together pumpkin puree and eggs in a large bowl. Add coconut oil, maple syrup, coconut sugar and vanilla and mix well.

  3. Whisk together oat flour, pumpkin pie spice, baking powder, baking soda, and salt in a medium bowl. Add to bowl with wet ingredients and stir until just combined. Lightly stir in walnuts. Spoon equal amounts into prepared muffin cups.

  4. Stir together all topping ingredients in a small bowl and sprinkle evenly over batter.

  5. Bake for 20 minutes or until a toothpick inserted into the center comes out clean. Let cool before removing from muffin tin.

From: California Walnuts 

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