Print Recipe
Gluten Free Pumpkin Muffins
Moist pumpkin muffins with the perfect amount of spice.
Prep Time
20
mins
Cook Time
18
mins
Total Time
38
mins
Course:
Breakfast, Dessert, Snack
Keyword:
pumpkin muffins, breakfast, baked goods, easy, gluten free
Servings:
30
mini muffins or 12 large muffins
Ingredients
1 3/4
cup
oat flour
1
tsp
maple syrup
1/2
tsp
salt
2
tsp
cinnamon
1/4
tsp
nutmeg
2
tbsp
hemp seeds
2
tbsp
flax seeds
15
ounces
pumpkin puree
1/3
cup
maple syrup
1/2
cup
coconut oil
melted
Instructions
Preheat oven to 350 degrees.
Prepare a mini muffin tin or regular size muffin tin. I prefer to spray mine with avocado oil.
In a large bowl, combine the oat flour, baking soda, salt, cinnamon, nutmeg, hemp seeds and flax seed. Set aside.
In a separate bowl, whisk together the pumpkin, eggs, melted coconut oil, maple syrup. Pour into oat flour mixture. Mix until just combined.
Fill muffin tins 3/4 the way full. Bake for 18 mins (mini) or 22 min (regular size) or until an inserted toothpick comes out clean.
Allow to cool. Enjoy!
Notes
A flax egg (1tbsp water + 2.5 tbsp water) works well in this recipe.