Healthier Gluten Free Pumpkin Spice Muffins
These muffins are moist, light and subtly spiced with cinnamon, nutmeg and cloves. Recently updated to remove refined sugar and add in some whole-grain oats, toasted nuts and seeds, these muffins are incredibly forgiving so if you have allergies or preferences, feel free to swap.
Equipment
Ingredients
- 1 cup pumpkin purée NOT pumpkin pie mix
- ⅓ cup mild vegetable oil of your choice melted coconut oil also works
- 2 large eggs
- 1 cup brown coconut sugar
- 1½ cups all-purpose gluten-free flour blend I am currently loving Bob’s Red Mill 1 to 1
- ½ cup certified gluten free oats
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1½ teaspoons cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon cloves
- ½ teaspoon sea salt
- ¼ teaspoon xanthan gum omit if your blend already contains it — Bob’s does
- ½ cup mini chocolate chips
- ¼ cup chopped toasted walnuts
- ¼ cup pepitas
Instructions
- Preheat the oven to 400 degrees. Grease a 12 cup muffin tin, or line with paper liners.
- In a large bowl, whisk together the pumpkin puree, vegetable oil, eggs and sugar until evenly incorporated.
- Add the flour, oats, baking powder, baking soda, spices, salt and xanthan and whisk until smooth. Fold in chocolate chips, toasted walnuts and pepitas. If desired, reserve a small handful of each to sprinkle on the tops of the muffins.
- Using a spoon or scoop, fill the muffin cups ½ - ⅔ full.
- Bake for 18 minutes, or until a toothpick inserted in the middle of the muffins comes out clean. Let cool for 10 minutes and then remove to a cooling rack to cool completely.
Nutrition
Serving: 1muffinCalories: 240kcalCarbohydrates: 32gProtein: 4gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 28mgSodium: 223mgPotassium: 88mgFiber: 3gSugar: 15gVitamin A: 3235IUVitamin C: 1mgCalcium: 55mgIron: 1mg
Tried this recipe?LET US KNOW HOW IT WAS!