Gluten-Free Pumpkin Oatmeal Muffins

As autumn approaches, nothing tastes better on a chilly morning than biting into a warm, pumpkin flavored muffin. Deep, rich molasses and hearty oats pair with sweet brown sugar and spiced pumpkin to create the ultimate fall-flavored breakfast. Paired with your morning coffee or an afternoon hot cocoa, these healthy pumpkin muffins are sure to be a wonderfully cozy treat this season!

Author: Sloane’s Table

Meal Type: Breakfast

Cuisine: American

Difficulty: EASY

Prep. Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Servings: 12 muffins

Calories: 281 kcal per serving

Ingredients

2 ¼ cups - gluten-free flour
1 cup - old-fashioned oats
1 tbsp - baking powder
1 tbsp - pumpkin spice
1 tsp - salt
¾ cup - granulated sugar
½ cup - dark brown sugar
6 tablespoons - unsalted butter
2 - eggs
1 can - pumpkin purée
¼ cup - neutral oil
2 tablespoons - molasses
2 teaspoons - vanilla extract
2 tablespoons - granulated sugar
¼ tsp - pumpkin spice

Instructions

Preheat the oven to 425 degrees F. Line a muffin pan with parchment cups.
In a medium bowl, combine the gluten free 1:1 flour, oats, baking powder, pumpkin spice and salt. Set aside.
In a large bowl, cream together the sugars and butter with an electric hand mixer. Mix in the eggs until fully combined.
Then, add the pumpkin purée, oil, molasses, and vanilla, and mix until well combined.
Add the dry ingredients to the wet, and use a rubber spatula to gently mix until just combined.
Divide the muffin batter between 12 muffin cups.
In a small bowl, combine the sugar and pumpkin spice, then sprinkle it on top of each.
Bake the muffins for 5 minutes, then turn the oven down to 375 and continue baking for another 15-18 minutes until a toothpick inserted comes out clean.

Nutrition