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Snickerdoodle Pumpkin Muffins (gluten-free, whole grain)

Nov 12, 2018 · 16 Comments

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Snickerdoodle Pumpkin Muffins (gluten-free, whole grain)

The classic pumpkin muffin is taken and turned snickerdoodle, filled with cinnamon chips, pumpkin spice seasoning, and topped with cinnamon sugar! These Snickerdoodle Pumpkin Muffins are also made gluten-free and whole grain, for a healthier breakfast option. If you LOVE cinnamon and pumpkin this is THE muffin for you!

Snickerdoodle Pumpkin Muffins (gluten-free, whole grain)

Do you get tired of pumpkin everything in the Fall?

I know.. many of you are probably thinking, how dare you?! Pumpkin is MY FAVORITE!! And I’m SO WITH YOU. So, for those of you who are tired of pumpkin.. maybe look away this time.. OR give it one more shot with these totally-loaded Snickerdoodle Pumpkin Muffins. 

You won’t regret it.

I took my favorite Pumpkin Muffin that’s gluten-free and whole grain (thanks to certified gluten-free oat flour) and LOADED it up with:

  • Pumpkin spice seasoning
  • Cinnamon chips (my favorite thing in the entire Fall-world of flavors)
  • Cinnamon sugar, sprinkled on top

Yes, my friends, this Snickerdoodle Pumpkin Muffin has cinnamon in it in THREE different ways.

Oh, cinnamon, shall I count the ways I love thee? It’s at least 3X the usual amount 😉

Snickerdoodle Pumpkin Muffins (gluten-free, whole grain)

Besides being gluten-free and whole grain, these Snickerdoodle Pumpkin Muffins are:

  • Low in sugar, thanks to applesauce
  • Low in oil, thanks to pumpkin puree

Yet again, I’ve taken a healthy, gluten-free breakfast item and loaded it up with fun flavors so healthy eating isn’t boring, but it’s still easy and totally doable at home.

Let’s get to baking some Snickerdoodle Pumpkin Muffins.

First things first, preheat your oven to 350 and line two muffin pans (or spray with non-stick spray), since this recipe makes 15 muffins.

In a medium-sized mixing bowl, combine your oat flour, baking powder, baking soda, pumpkin spice seasoning, and salt. Stir till all is well combined.

In a large mixing bowl, combine your applesauce, coconut oil and sugar and stir till well combined.  Then add in your almond milk, eggs, pumpkin puree, and vanilla, and stir again.

*TIP: I like to warm my applesauce and almond milk in the microwave till they are about room temperature, or else they will cause the coconut oil to turn into a solid again. You can also do this with your pumpkin puree, if it’s been in the fridge.

Stir together your wet and dry ingredients. Fold in your cinnamon chips. Scoop your muffin batter into your muffin tin, filling each liner about 2/3 way full with batter.

Last but definitely not least, create your cinnamon sugar topping.. simply mix together cinnamon and sugar, and sprinkle on top of each of your muffins.

Bake for 20-25 minutes.

Snickerdoodle Pumpkin Muffins (gluten-free, whole grain)

Your Snickerdoodle Pumpkin Muffins are done in the oven when the tops are set, and a toothpick poked inside comes out clean.

Let your muffins cool for about 10 minutes or so, then put them on a wire rack to cool completely.

I like to store these Snickerdoodle Pumpkin Muffins in the fridge, since they are so full of pumpkin puree and applesauce.

Now, peel off the liner, and take a BIG BITE. Woah, cinnamon, right?! It’s the best 🙂

Looking for more gluten-free, easy and fun Pumpkin recipes?? Check out my Skinny Mini Pumpkin Cheesecakes or Pumpkin Chocolate Chip Pancakes.

A close up of a muffin
Print
Snickerdoodle Pumpkin Muffins (gluten-free, whole grain)
Prep Time
10 mins
Cook Time
18 mins
Total Time
28 mins
 
Servings: 15 muffins
Calories: 191 kcal
Ingredients
Dry Ingredients
  • 1 3/4 cup oat flour (certified gluten-free)
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 2 tsp pumpkin spice seasoning
  • 1/2 tsp salt
Wet Ingredients
  • 1/2 cup applesauce
  • 1/4 cup sugar (or coconut sugar)
  • 1 cup pumpkin puree
  • 1/4 cup coconut oil, melted (or butter)
  • 1/4 cup almond milk (or milk of choice)
  • 1 tsp vanilla
  • 2 eggs
Mix In's
  • 3/4 cup cinnamon chips (or white chocolate chips)
Cinnamon Sugar Topping
  • 1/4 cup sugar
  • 2 tsp cinnamon
Instructions
  1. Preheat your oven to 350 and spray with non-stick spray, or line, two muffin pans (this recipe makes 15 muffins).

  2. In a mixing bowl, combine your dry ingredients and stir together.

  3. In another mixing bowl, combine your wet ingredients (applesauce, sugar, pumpkin puree, coconut oil, milk, vanilla and eggs) and stir. To ensure that your coconut oil doesn't solidify you can microwave your milk (and applesauce) to room temperature before adding them to the bowl.

  4. Combine your wet and dry ingredients, and stir together well. Your batter will be a little loose, and as your oats soak up the wet ingredients it will thicken.

  5. Add your cinnamon chips and fold into your batter. Scoop into each muffin tin and fill each about 2/3 way full. 

  6. In a small bowl, create your cinnamon sugar topping, by stirring your sugar and cinnamon together. Sprinkle the desired amount on top of each of your muffins (you can easily half your cinnamon sugar topping if you would like to use less sugar).

  7. Bake in the oven for about 20-25 minutes, or till the muffins are set on top and a toothpick inserted comes out clean. 

  8. Devour!

Recipe Notes

I recommend storing these muffins in the fridge, due to the high amount of applesauce and pumpkin puree. They will last longer stored this way. I like to take mine out of the fridge and slightly microwave them for that "just baked" feel! These muffins should last about a week in the fridge. You can also freeze them!

Snickerdoodle Pumpkin Muffins (gluten-free, whole grain)

All Recipes, Breakfast, Fall Breakfast, Muffins

Reader Interactions

Comments

  1. Kari says

    November 15, 2021 at 7:06 pm

    Am I missing something…? These didn’t stick together at all and were so crumbly we had to eat them in a bowl… I even added more milk to moisten them up a bit

    Reply
    • Chelsea Green says

      November 17, 2021 at 5:49 pm

      Hi Kari. I’m sorry to hear that, it sounds like the issue is the oat flour. Did you make your own oat flour or use storebought?

      Reply
  2. Gladys Stiner says

    October 9, 2020 at 12:13 am

    Made these muffins for the first time today and I used Bob’s Red Hill All Purpose Gluten Free Flour. I also added the cinnamon chips. OMG these muffins are so delicious I will be making them again.

    Reply
    • Chelsea Green says

      October 9, 2020 at 1:36 am

      Awesome, thanks for the comment, Gladys! Love to hear that.

      Reply
  3. Alancia says

    September 15, 2020 at 8:10 pm

    Can you use regular flour? If so what do you change in the recipe?

    Reply
    • Chelsea Green says

      September 16, 2020 at 3:04 pm

      Yes. You can go ahead and substitute regular flour and the muffins should work just the same!

      Reply
  4. Gwen Dirks says

    June 1, 2020 at 9:39 pm

    Yummo!

    I used 3/4 gluten free flour and the other 1/4 almond flour.

    Reply
  5. Pam says

    February 2, 2020 at 11:16 am

    Has anyone tried to make these as a cake or loaf?

    Reply
  6. Kim says

    September 29, 2019 at 3:22 pm

    Hi
    Can I use coconut flour or almond instead of oat flour

    Reply
    • Chelsea Green says

      October 1, 2019 at 7:33 pm

      Hi Kim. Coconut flour would definitely not work instead of oat flour, and I don’t think almond flour would work either. Oat flour is more dense and requires more liquid than other flours, so if you try and use other flours instead you may end up with a soupy mess!

      Reply
      • sydney says

        October 9, 2019 at 3:06 pm

        I was going to use coconut flour until I saw this, would regular flour work ok instead of oat then?

        Reply
        • Chelsea Green says

          October 10, 2019 at 1:08 am

          Hi Sydney, You can try and use regular flour in these, but if you did you would probably need to omit the milk entirely. Oat flour requires more liquids than regular flour does. I haven’t tried it this way so I can’t guarantee it would work. I hope it does if you try it!

          Reply
    • Christa Nyce says

      October 31, 2019 at 12:13 pm

      Yes! I made these using almond flour, cassava flour, and coconut flour and they turned out great!

      Reply
      • Chelsea Green says

        October 31, 2019 at 7:24 pm

        Great to hear Christa! Do you mind sharing exactly how much of each flour your used? Thanks!

        Reply
  7. Katie B says

    September 24, 2019 at 11:14 am

    Do you use sweetened or unsweetened apple sauce?

    Reply
    • Chelsea Green says

      September 25, 2019 at 5:29 pm

      Hi Katie, I typically use unsweetened applesauce but you can use either one!

      Reply

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ABOUT ME

Hey, I’m Chelsea! I'm a Colorado Mom baking up simple, gluten-free recipes at over a mile high above sea level. Here you'll find healthy breakfasts and snacks, decadent desserts, and fun drinks. Join me, whether you bake in the mountains or not! Read More…

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