Print Recipe

Gluten Free Pumpkin Muffins

Moist pumpkin muffins with the perfect amount of spice.
Prep Time20 mins
Cook Time18 mins
Total Time38 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.