Ingredients
The following ingredients have 4 Servings
- 1 ½ cup gluten-free rolled oats ((or 1 ½ cup + 3 tbsp. oat flour))
- 1 ½ teaspoon pumpkin pie spice ((see recipe notes for substitution))
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs
- 1 cup pumpkin puree
- ½ cup brown sugar ((or maple syrup or honey))
- ¼ cup oil (any)
- ¼ cup milk or non-dairy milk
- 1 teaspoon vanilla extract
- (optional) turbinado sugar (for sprinkling)
Instruction
- Preheat the oven to 350°F. Line a muffin pan with 10 cupcake liners or lightly grease with cooking spray. Set aside.
- To make the oat flour, place the oats in a high-powered blender or a food processor. Blend the oatmeal until it turns into a fine, powdery flour, about 30 seconds – 1 minute.
- NOTE: At this point you may continue making the blender or transfer the oat flour to a bowl. Using a bowl does make the batter easier to portion out at the end, making a larger yield.
- To continue making in the blender, add the pumpkin spice, baking powder, baking soda, and salt. Otherwise, transfer the oat flour to a large bowl. Plus to combine or whisk together.
- Add the remaining ingredients - eggs, pumpkin, brown sugar, oil, milk, and vanilla to the blender. Alternatively, whisk together the remaining ingredients in a small bowl. Either combine everything in the blender, stopping to scrape down as needed, or transfer the wet mixture to the dry ingredients. Stir to combine.
- Divide the batter between 10 prepared muffin cups, filling about 3/4 to the top. Sprinkle tops with turbinado sugar, if using. Bake for 18-20 minutes, rotating the pan halfway through. The muffins are done when a toothpick inserted in the center of the muffins comes out without wet dough and tops are set.
- Serve warm or let the muffins cool to room temperature. After completely cooled, store in a sealed container up to 3 days or freeze up to 3 months.
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