The last batch of muffins I made, Orange Blueberry Streusel Muffins, were not gluten free…
Pumpkin Muffins with Cinnamon Chips and Walnuts, perfect for breakfast or snack time. Recipe includes gluten free and traditional versions.
I hope everyone had a good weekend. It was nice and quiet for us. We had the opportunity to sleep in an extra hour on Sunday as Daylight Saving time ended and we moved the clocks back before going to bed. With the days growing shorter and colder, I had changed all the bed covers to flannel and piled on the feather comforters. It was warm and cozy for sleeping in.
Pumpkin Muffins for Breakfast
But one cannot snuggle in bed for long with an empty stomach. Few things are better than waking up to some delectable spiced Pumpkin Muffins with Cinnamon Chips and Walnuts for breakfast. These are perfect with a cup of hot chocolate, tea or coffee!
I have seen these Cinnamon Chips at the grocery store and was curious yet hesitant about getting them. My curiosity got the better of me when they appeared in the Pumpkin Muffins made by Cathy of Wives with Knives. Her muffins looked so warm and inviting! As soon as I saw them, I knew instantly that I had to make some real soon. Many thanks Cathy for the inspiration! Perhaps you can make some of these gluten-free ones for your granddaughter. 🙂
These chips are definitely cinnamony but not overly so. They worked really well in these Pumpkin Muffins and I am sure they will be wonderful in quick breads and cookies too. I think they are seasonal as I have not seen them before. Hopefully there will be sufficient for everyone to try them before the season is out.
Making these Pumpkin Muffins Gluten Free
I changed things up a little and made these muffins gluten-free using a combination of oat flour, tapioca flour, and corn starch. Yes, oat flour is gluten-free but it is best to use Bob’s Red Mill Gluten Free Oat Flour to be absolutely sure that it is not processed in facilities that handle gluten containing grains.
These muffins turned out really well and seem to puff up a little more than my Gluten-Free Banana Blueberry Muffins. I am not sure if using milk gives better results with gluten-free flour or simply because there was just a little more batter with the addition of the pumpkin puree. I used milk in this recipe as I did not have any buttermilk on hand.
The recipe below includes both gluten free and traditional versions.
Tools Used in Making These Pumpkin Muffins
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Dry Ingredients (Gluten free)
Dry Ingredients (Traditional)
- 1 egg
- ¼ cup vegetable oil (60ml)
- ¼ cup sugar (55g)
- ¼ cup milk (60ml)
- ½ tsp vanilla
- 1 cup pumpkin puree (250g)
- Preheat oven to 350°F. Line a 12 standard size muffin pan with muffin liners. Combine all dry ingredients in a medium-sized bowl.
- In a large bowl, add all wet ingredients. Using a hand whisk, whisk till combined. Add dry ingredients to wet ingredients. Fold in cinnamon chips and walnuts.
- Divide batter evenly into lined muffin pan about 2/3 full.
- Bake for 23 to 25 minutes or until a toothpick inserted in the center of muffin comes out clean. Allow muffins to cool in the pan for 5 minutes.
- Transfer muffins to wire rack to cool completely.
Enjoy…..and have a wonderful day! 😎