Rating: 5 stars
3 Ratings
  • 5 star values: 3
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I wanted to make pumpkin muffins that were gluten free, healthy, delicious, and easy, so I included oat flour. Chocolate chips or walnuts are optional.

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Recipe Summary

cook:
25 mins
total:
45 mins
prep:
20 mins
Servings:
12
Yield:
12 muffins
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line with paper liners.

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  • Mix oat flour, brown sugar, baking powder, cinnamon, baking soda, nutmeg, ginger, cloves, and salt together in a large bowl using a fork. Combine pumpkin puree, eggs, honey, applesauce, and oil in a separate bowl. Add pumpkin mixture to flour mixture and stir using a spatula until well combined.

  • Spoon batter into the prepared muffin tin, filling cups 3/4 full.

  • Bake until a fork or toothpick inserted in a cupcake center comes out clean, 22 to 25 minutes.

Nutrition Facts

186 calories; protein 2.9g; carbohydrates 31.3g; fat 6.6g; cholesterol 31mg; sodium 205.8mg. Full Nutrition
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