Looking to enjoy a pumpkin muffin on a gluten-free diet? Then these delicious, low sugar Gluten Free Pumpkin Muffins are just for you. Perfect for breakfast or a quick snack, you'll feel the taste of fall as soon as you bite in!
1 1/2cupsrolled oatspulsed
1tsppumpkin pie spice
Preheat oven to 375 degrees F.
To a small bowl, combine oat flour, baking powder, baking soda, pumpkin pie spice, and salt. Set aside.
To a large bowl, add the egg, pumpkin puree, oil, vanilla, milk, and brown sugar. Mix thoroughly together.
Mix the dry ingredients into the wet.
Line 9-muffin cups with baking liners. Evenly distribute the batter into the muffin liners and top if desired with pumpkin seeds. Bake for 18 minutes or until tops are lightly browned.
Remove from oven and let cool before enjoying.
Store muffins in an airtight container on the counter for 3 to 5 days, in the refrigerator for 7 to 10 days, or freeze for up to 3 months for best quality.