Being gluten-free does not mean you have to give up a tasty breakfast. These pumpkin spice muffins are some of the easiest muffins I’ve ever made. And you don’t even need gluten-free flour. As long as you have a blender or food processor to grind certified gluten-free oats, you can mix up a batch in 15 minutes! These also freeze well — and travel well if you need a carb-snack on the go.
- 3 cups Bob’s Red Mill certified gluten-free oats
- 1/2 T cinnamon
- 3/4 tsp. ginger
- 1/2 tsp. nutmeg
- 1/4 tsp. allspice
- 1/4 tsp. ground clove
- 3/4 tsp. Redmond real salt
- 1 1/2 tsp. baking soda
- 2 eggs
- 1 cup milk
- 1 1/2 cups pumpkin puree
- 1/3 c. coconut sugar
- 1 tsp. vanilla extract
- 3 T coconut oil, melted
- 1 c. raisins
- Optional: turbinado sugar, for sprinkling
- Preheat oven to 375°F.
- Line a 12-cup muffin pan with chlorine-free, unbleached, parchment baking cups (try: If You Care). Set aside.
- Puree oats in a blender until they reach a flour-like consistency. Add in the pumpkin pie spices, sea salt, and baking soda, and pulse until the mixture is evenly combined. Set aside.
- In a separate large mixing bowl, whisk together the eggs, milk, pumpkin puree, coconut sugar, vanilla extract, and coconut oil until evenly combined. Fold the dry ingredients into the wet ingredient mixture, and stir until the mixture is just combined (Try to avoid over-mixing).
- Spoon the ingredients into prepared baking cups. Then, sprinkle sugar on top of each muffin, as desired.
- Bake for 20 minutes, or until a toothpick inserted in the center of the muffins comes out clean. Remove from the oven and place the pan on a cooling rack for 5 minutes.
- Serve warm. Or let the muffins cool to room temperature, then store in a sealed container for up to 3 days (or freeze for up to 3 months).
- Preparation time: 15 minutes
- Cook time: 20 minutes
- Total time: 35 minutes
- Makes 12 servings
Adapted for the gluten-free eater by Adair Anderson, MS, RDN, LDN from a recipe by Gimme Some Oven.