Pumpkin Oat Muffins

Did I mention our family is nuts about pumpkin? You’d never guess that from the number of pumpkin blogs I have written over the past couple of weeks, but we are we love pumpkin!! We love adding it to everything! We throw it in our oatmeal, smoothies, pancake and waffle batter, we make cookies out of it, soup, pasta cream sauces, chicken curries, you name it. Pretty much any type of dish we have added pumpkin! So we didn’t go vary long this season before whipping up a few versions of pumpkin muffins. I usually make gluten-free Pumpkin Buckwheat Muffin recipe but one morning I was out of buckwheat and low on my gluten-free mix so I had to improvise. The result was the recipe below, which in a recent taste test, two out of three of my tasters preferred. Though it was a very close decision that required multiple muffins to decide!

Option to use canned pumpkin puree or roast and puree your own pumpkin (see Roasted Sugar Pumpkin).

Pumpkin Oat Muffins

Pumpkin Oat Muffins

 

Pumpkin Oat Muffins

Healthy wheat-free, low-sugar muffins perfect to have out of the oven as a warm breakfast, bring to a family brunch or serve with tea (or juice) as an afternoon snack. These are super moist from the pumpkin and filling thanks to the oats and almond flour.

1 cup spelt flour or gluten-free all-purpose flour
1 cup gluten-free oat flour
½ cup almond meal/flour
1 tbsp flaxseed meal
2 tsp baking powder
½ tsp baking soda
¼ tsp fine sea salt
2 tsp pumpkin pie spice (see note)
1 cup pumpkin puree
¾ cup non-dairy milk
¾ cup natural cane sugar
3 tbsp coconut oil
1 tbsp lemon juice
1½ tsp vanilla extract
2 tbsp maple syrup

  1. Pre-heat oven to 375F. Lightly grease muffin pan or use muffin liners.
  2. In a large bowl, whisk together the flours, baking powder, baking soda, salt and spices.
  3. In a separate bowl, mix together the pumpkin, milk, sugar, oil, lemon juice and vanilla.
  4. Slowly pour the wet ingredients into the dry, mixing until just combined. Careful not to over mix the batter.  Scoop batter into prepared muffin pans.
  5. Bake in hot oven for 20-23 minutes or until the muffin tops are golden brown and a toothpick inserted to the center comes out clean (a few crumbs are fine).  Brush maple syrup over the tops of the muffins in the last few minutes of baking.
  6. Remove from oven and let muffins sit in tray for 5 minutes before removing and placing on cooling rack.

Makes about 12 large or 24 mini-muffins.

NOTE
If you can’t find pumpkin pie spice simply use 1 tsp cinnamon, ½ tsp ground ginger, ¼ tsp nutmeg, ¼ tsp allspice.

Pumpkin Oat Muffins

Pumpkin Oat Muffins

 

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