Pumpkin spice meets oats in these all year round delicious and gluten free muffins!

Oats are a healthy whole grain option for breakfast and snacks and these muffins are no exception! Rich in fiber, vitamins and minerals from both the oats and the pumpkin and refined sugar free, these muffins are great with your mid morning coffee break or a pick me up for the mid day munchies! Although full of the comforting flavours of autumn, these muffins are a go to all year round!

• Gluten free
• Dairy free
• Nut free (optionl)
• Vegetarian

Ingredients:

• 2 cups oat flour (can place rolled oats into blender and blend until a flour is produced)
• 2 tsp baking powder
• 4 tsp pumpkin pie spice
• 1/2 tsp salt
• 1 cup pumpkin puree (from a roasted pumpkin or winter squash)
• 2 eggs
• 1/3 cup maple syrup or coconut sugar
• 1 tbsp molasses (optional)
• 1 tsp vanilla extract
• 1/2 cup coconut oil
  • 1/3 cup walnuts or pumpkin seeds (optional)
  • 1/3 cup raisins,  currants or cranberries (optional)

Directions:

• Preheat oven to 350F and line muffin tin with muffin cups.
• Melt coconut oil in a saucepan on low and add maple syrup, vanilla and molasses and whisk together until coconut oil is liquid and all ingredients are mixed well. If using coconut sugar, mix in with eggs and pumpkin puree.
• In a large bowl, whisk pumpkin puree and eggs. Add coconut mix, ensuring it has cooled as not to cook the eggs.
• In another bowl, combine oat flour, baking powder, spices and salt and then mix into wet ingredients and mix until combined. Add dried fruit and nuts (optional) and mix in.
• Let sit for 5 minutes to let the flour absorb the liquid.
• Scoop batter evenly into muffin cups and place in oven for 25 – 30 minutes.
• Let cool and enjoy!

For more on the benefits of oats check out my Whole grain oats post!

You may also want to try my Oat Blend for a quick and easy weekday breakfast.