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These Pumpkin Morning Glory Muffins are meant to be shared. There is so much goodness and love packed into each one.

Thank you to my sister Sarah for the inspiration. We tweaked this recipe several times before coming up with what we believe is the perfect balance of moist texture and warm flavors.

I have been enjoying a mostly gluten free diet for a couple years now. I’m still discovering some of the best GF ingredient swaps but have found two I love. Gluten Free measure for measure flour is fantastic in place of all-purpose flour in most recipes. Some of the lovely texture of these muffins is attributed to the oat flour. Not only is it naturally gluten free and full of fiber, oats add a satisfying hearty taste to your muffins.

Recipe note: simply pulse old fashioned oats in your food processor or high powered blender until a coarse flour like texture is achieved.

These are not sweet muffins. Instead there is the a hint of natural sweetness from the pumpkin and maple syrup and a whole lot of texture from the coconut, carrots, pineapple, raisins, and walnuts. And a lovely cozy warm flavor from the Pumpkin Pie Spice. So wholesome and delicious.

I found a near-new Jumbo Muffin tin at a thrift store and am hooked. One Pumpkin Morning Glory Muffin is definitely a meal and also a warmly received pass-over-the-fence gift for your favorite neighbors :)

Pumpkin Morning Glory Muffins {Gluten Free}

Libby with Lemony Thyme
These Pumpkin Morning Glory Muffins are meant to be shared. There is so much goodness and love packed into each one.
Prep Time 10 mins
Cook Time 20 mins
Course Breakfast
Servings 6


  • 3/4 cup All-purpose Gluten Free measure for measure flour
  • 3/4 cup Old Fashioned Oats ground into flour
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1/2 cup canned pumpkin puree
  • 1/3 cup maple syrup or honey
  • 1/4 cup coconut oil melted
  • 1 1/2 teaspoons vanilla
  • 2 large eggs
  • 1 cup shredded carrots
  • 1/3 cup crushed pineapple
  • 1/2 cup raisins
  • 1/2 cup walnuts chopped
  • 1/2 cup unsweetened shredded coconut
  • 1/4 cup pepitas for topping


  • Preheat oven to 375 degrees. Grease or line muffin tin (12 standard or 6 jumbo).
  • In large bowl, whisk together dry ingredients through salt. In a small bowl, whisk pumpkin, maple syrup, coconut oil, vanilla and eggs. Stir wet mixture into dry just until combined. Fold in carrots, pineapple, raisins, walnuts and coconut.
  • Divide batter evenly into muffin cups. Sprinkle a few pepitas on top of each muffin. Bake for 18-20 minutes for jumbo muffins (slightly less for standard sized muffins) or until a toothpick inserted in center comes out mostly dry. Cool in pan for 5 minutes, continue cooling on wire rack.

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