Pumpkin Pecan Muffins (gluten free)

  • Author: Jessica Penner, RD
  • Yield: 12


So delicious you won’t even notice these are gluten free!


  • 1 cup pumpkin puree
  • 2 eggs
  • 1 cup Greek yogurt
  • ½ cup brown sugar
  • ¼ cup canola oil
  • ¾ cup ground pecans
  • 2 tsp cinnamon
  • ½ tsp vanilla powder (or 1 ½ tsp vanilla extract)
  • 1 ½ cups flaked oats
  • 1 cup gluten free flour mix (see notes)
  • ¼ cup ground flax seeds
  • 1 tbsp baking powder


  1. Preheat oven to 400 degrees Fahrenheit.
  2. In a large bowl, mix together the pumpkin, egg, greek yogurt, brown sugar, canola oil, ground pecans, and cinnamon. Add in the rest of the ingredients: cinnamon, vanilla powder, oats, gluten free flour mix, and ground flax seeds. Stir until just combined.
  3. Scoop into a greased muffin tin.
  4. Bake for 20-25 minutes or until a toothpick inserted into the centre muffin comes out clean.


  • Use a mix that has xanthum gum. I like the Mock Better Batter mix found at
Subscribe for exclusive access to my meal planning hacks ebook!
Smart Nutrition Logo Arrow subscribe