Healthy Pumpkin Oat Muffins

Trim Healthy Mama E / Gluten Free

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Another pumpkin recipe…. Who am I?! What can I say, pumpkin is growing on me – I still cannot do pumpkin lattes but I’ll continue to work on that one. I’m very excited about these muffins.

These pumpkin oat muffins are not only great as a dessert but also great as a quick breakfast. Anyone else grab breakfast and eats in the car drive in the morning or just me?

The exact muffin you are looking at was especially delicious with a thin slather of butter (I kept it to 1 tsp to keep it in E territory). This is a muffin recipe you will feel good about making and eating, they are sugar and gluten free. They are perfectly pumpkin-y, have a hint of sweetness and the best part they are made in one bowl (plus a small bowl).

You are going to start with making oat flour. When measuring rolled oats fluff them with a spoon and DO NOT over pack the measuring cup. Once the oats are measured out add them to either a food processor or a high powered blender, turn the machine to high and blend until it turns to flour. You will get more of a flour consistency with a blender rather than a food processor. For this recipe I used a food processor, if you look closely at my muffins you will notice that they have a bit of texture to them (I like them a little more hardy). In order to keep this recipe gluten free make sure your rolled oats are actually Gluten Free.

I would highly recommend using either silicone baking cups liners or parchment liners (cut parchment paper into squares). I made the muffins using both and both worked great.

If you want to take this recipe up a notch replace pyure with 1/3 cup packed low carb brown sugar and sprinkle a pinch of xylitol on each muffin before baking them.

Ingredients for the Muffins

• 3 cups rolled oats flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1 tbsp pumpkin pie spice
• 1/4 cup pyure
• 1 tsp baking soda
• 1 tbsp apple cider vinegar
• 4 egg whites
• 3/4 cups nut milk
• 1 cup canned pumpkin
• 1/4 cup applesauce
• 1 tsp vanilla extract

Instructions for the Muffins

1. Line a muffin pan with cupcake liners, either silicone or parchment paper. Preheat oven to 370.

2. In a small bowl combine baking soda and apple cider vinegar, mix until it stops fizzing. Set a side.

3. Pulse the oats in a blender/food processor until finely ground.

3. To the ground oats add pumpkin spice, baking powder, salt and sweetener. Pulse to combine. Add the rest of the ingredients to the bowl and run it until well combined.

5. Using an ice cream scoop, fill each cupcake liner 3/4 full. Bake for 20-25 minutes or until a toothpick comes out clean.

If you make this recipe or any of my recipes please leave a review here, thank you!

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