As the leaves begin to change and the air turns crisp, there's nothing quite like the comforting aroma of pumpkin-spiced baked goods wafting through your kitchen. For those who follow a gluten-free diet, finding the perfect pumpkin muffin recipe can be a challenge. But fear not! These gluten-free pumpkin muffins with oats are not only easy to make but also packed with wholesome ingredients that will leave you feeling satisfied and nourished.
Gluten-free baking has come a long way in recent years, and these muffins are a testament to that. By using gluten-free oats and a blend of gluten-free flours, you can enjoy all the flavors of fall without compromising your dietary needs. Oats add a hearty texture and a boost of fiber, while pumpkin puree provides moisture and a rich, earthy flavor. These muffins are perfect for breakfast, a midday snack, or even a healthy dessert.
Before you start baking, gather the following ingredients:
| Ingredient | Quantity |
|---|---|
| Gluten-free rolled oats | 1 cup |
| Gluten-free flour blend | 1 cup |
| Baking powder | 1 tsp |
| Baking soda | 1/2 tsp |
| Ground cinnamon | 1 tsp |
| Ground nutmeg | 1/2 tsp |
| Ground ginger | 1/4 tsp |
| Salt | 1/4 tsp |
| Pumpkin puree | 1 cup |
| Eggs | 2 large |
| Maple syrup | 1/2 cup |
| Coconut oil (melted) | 1/4 cup |
| Vanilla extract | 1 tsp |
| Chopped nuts or chocolate chips (optional) | 1/2 cup |
Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly with coconut oil to prevent sticking.
In a large mixing bowl, combine the gluten-free rolled oats, gluten-free flour blend, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Stir until well combined.
In a separate bowl, whisk together the pumpkin puree, eggs, maple syrup, melted coconut oil, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix, as this can result in dense muffins. If desired, fold in chopped nuts or chocolate chips for added texture and flavor.
Spoon the batter evenly into the prepared muffin tin, filling each cup about 3/4 full. This will allow the muffins to rise properly without overflowing.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The tops should be golden brown and slightly springy to the touch.
Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.
These gluten-free pumpkin muffins with oats are not only delicious but also packed with nutritional benefits. Pumpkin is rich in vitamins A and C, which support immune health and vision. Oats are a great source of soluble fiber, which can help lower cholesterol levels and promote digestive health. Additionally, using maple syrup as a sweetener provides a natural source of antioxidants and minerals like manganese and zinc.
Yes, you can substitute regular all-purpose flour if you don't need the muffins to be gluten-free. However, the texture and flavor may vary slightly.
Absolutely! You can replace the eggs with flax eggs (1 tbsp ground flaxseed mixed with 3 tbsp water per egg) and use a plant-based milk if needed. Ensure your oats and other ingredients are certified vegan.
Store the muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. They can also be frozen for up to 3 months.
Yes, feel free to get creative! Dried fruits, seeds, or even a swirl of almond butter can add extra flavor and texture to your muffins.
These gluten-free pumpkin muffins with oats are the perfect way to celebrate the flavors of fall while sticking to your dietary needs. They're easy to make, packed with wholesome ingredients, and versatile enough to suit a variety of tastes. Whether you're enjoying them for breakfast, as a snack, or as a dessert, these muffins are sure to become a seasonal favorite. So, grab your apron and get baking – your taste buds will thank you!
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