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['Close-up side view of a freshly baked pumpkin oat muffin showcasing its texture.', 'Delicious pumpkin oat muffin with a golden crust and visible pecans on top.', 'Textured profile of a gluten-free pumpkin oat muffin with visible oats and pumpkin seeds.', 'Juicy pumpkin oat muffin highlighted in a close-up shot, revealing its moist interior.']

Pumpkin Oat Muffins (Refined Sugar-free, Gluten-free)

Delicious and healthy pumpkin muffins that are gluten-free and sugar-free, perfect for a cozy breakfast or snack.
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Prep Time 10 minutes
Cook Time 28 minutes
Total Time 38 minutes
Course Breakfast, Snack
Cuisine American
Servings 12 muffins
Calories 180 kcal

Ingredients
  

Dry Ingredients

  • 1 cup oat flour preferably Bob's Red Mill
  • 2 tsp pumpkin spice store-bought or homemade
  • 1/2 tsp ground cinnamon
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 1/2 tsp baking powder gluten-free

Wet Ingredients

  • 1 cup pure pumpkin preferably organic canned pumpkin
  • 1/2 cup coconut sugar
  • 2 organic eggs eggs
  • 2 tbsp avocado oil or any tasteless oil
  • 4 oz unsweetened applesauce about one small container
  • 1 tsp pure vanilla

Add-ins

  • 2/3 cup old-fashioned oats
  • 1/2 cup pecans roughly chopped
  • 5 pumpkin seeds per muffin pumpkin seeds top each muffin with 5 seeds

Instructions
 

  • Preheat oven to 350°F. Spray muffin tray and mix dry ingredients.
  • Combine wet ingredients in a large bowl and mix well.
  • Add dry ingredients to wet, then fold in oats and pecans.
  • Scoop batter into muffin tray, top with pumpkin seeds, and bake for 27-28 minutes.

Notes

Ensure not to overmix the batter for fluffy muffins.
Keyword Gluten-Free, Healthy, Pumpkin