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!
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.
Customize with Add-ins:
Add in cranberries or favorite dried fruit for a fun twist!
For a slightly more robust flavor, add in 1/2 teaspoon of nutmeg.
Add in 3 Tbsp dark chocolate chips for a little extra sweetness!
For a little extra protein, add in a full serving of your favorite unflavored protein powder. Note that this might make the muffins a little more dense!
If you have CELAIC DISEASE, double check the labels on your oats and ensure they are certified gluten free!
To make sure you get the same consistent quality every time, combine the baking agents and flour in a separate bowl. The pumpkin puree is a bit thick so making this a one bowl recipe may result in a product a little off in the rise.
To make these muffins into a gluten free pumpkin bread, prepare the batter as mentioned then pour into to a parchment-lined or greased bread pan. Bake at 375 degrees F for 35-40 minutes or until a toothpick inserted in the center comes out clean. Allow to cool in the bread pan for 10 minutes, elevated on a cooling rack. Remove and cool for an additional 10 minutes before slicing.