Description
Delicious and nutritious pumpkin oat flour muffins that are gluten-free and perfect for a wholesome breakfast or snack.
Ingredients
Scale
Dry Ingredients:
- 1 3/4 cups oat flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
Wet Ingredients:
- 2 large eggs
- 1/2 cup pumpkin purée
- 1/2 cup maple syrup or honey
- 1/3 cup milk of choice
- 1/4 cup coconut oil or melted butter
- 1 teaspoon vanilla extract
Optional Add-ins:
- 1/3 cup chocolate chips or chopped nuts
Instructions
- Preheat oven and prepare the muffin tin: Preheat oven to 350°F (175°C) and line a muffin tin with 10 paper liners or lightly grease the wells.
- Mix dry ingredients: In a medium bowl, whisk together oat flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
- Combine wet ingredients: In a large bowl, whisk eggs, pumpkin purée, maple syrup, milk, coconut oil, and vanilla until smooth.
- Combine wet and dry ingredients: Add dry ingredients to wet ingredients and stir until just combined. Fold in chocolate chips or nuts.
- Bake: Divide batter among muffin cups and bake for 18–22 minutes until a toothpick comes out clean. Cool before serving.
Notes
- Make your own oat flour by blending rolled oats until fine.
- These muffins freeze well and can be enjoyed as a convenient breakfast or snack.
- For a lower sugar option, substitute some maple syrup with unsweetened applesauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 160
- Sugar: 8g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
