Pumpkin Pecan Muffins (gluten free)

  • Author: Jessica Penner, RD
  • Yield: 12


A muffin so delicious you won’t even notice it’s gluten free!


  • 1 cup pumpkin puree
  • 2 eggs
  • 1 cup Greek yogurt
  • ½ cup brown sugar
  • ¼ cup ground flax seeds
  • ¾ cup ground pecans
  • ¼ cup canola oil
  • 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 note)
  • 1 tbsp baking powder


  1. Preheat oven to 400 degrees Fahrenheit.
  2. In a large bowl mix together the pumpkin, eggs, yogurt, brown sugar, flax seeds, pecans, oil, cinnamon, and vanilla.
  3. Add in the oats, flour mix (see note) and baking powder.
  4. Scoop into a greased muffin tin.
  5. Bake for 20-25 minutes or until a toothpick inserted into the middle muffin comes out clean.


  • Use a gluten free flour mix that has xanthan gum. I like the Mock Better Batter mix from:
  • Also, if you don’t need to make these gluten free, sub in all-purpose wheat flour instead!
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