Gluten Free Pumpkin Muffins
Servings: 12 muffins
Calories: 166kcal
Ingredients
- 1 ½ cups gluten free oats
- 1 ¼ cups gluten free flour
- ½ cup sugar
- ¼ teaspoon salt
- 1 teaspoon baking powder
- ¾ teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- 1 teaspoon cinnamon
- 1 cup canned pumpkin
- ½ cup milk of choice
- ¼ cup maple syrup
- 1 large egg
Topping
- ¼ cup gluten free oats
- 1 tablespoon sugar
- 1 teaspoon pumpkin pie spice
- 1 tablespoon coconut oil
Instructions
- Preheat the oven to 400° and line a muffin pan with 12 liners.
- In a small bowl make the crumb topping. Combine the oats, sugar, pumpkin pie spice and coconut oil together and mix until well combined.
- In a large bowl, combine oats, flour, sugar, salt, baking powder, baking soda, pumpkin pie spice, and cinnamon and stir to combine. Add in the pumpkin, milk, maple syrup, and egg and stir until fully mixed. Scoop evenly into muffin pan and top with oat topping. Bake for 15-17 minutes.
- Store covered at room temperature for up to a week.
Notes
*I mixed some powdered sugar and water together for a glaze, but this is mostly for pictures and doesn't need to be added for these muffins to be amazing. Top with glaze if you want.
Nutrition
Calories: 166kcal | Carbohydrates: 33g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.002g | Cholesterol: 16mg | Sodium: 174mg | Potassium: 109mg | Fiber: 3g | Sugar: 15g | Vitamin A: 3201IU | Vitamin C: 1mg | Calcium: 66mg | Iron: 1mg