Gluten Free Pumpkin Muffins
Pumpkin muffins made with just a few ingredients are the perfect healthy breakfast addition or snack. Super simple to make, these will quickly become a fall favorite. This recipe is adapted from a pumpkin bread recipe by thebakermana.com.
Ingredients
- 2 cups oats
- 2 eggs
- 1 15 oz can pumpkin
- 1 tsp baking soda
- 1 tsp cinnamon or pumpkin pie spice
- ½ tsp vanilla
- ½ cup maple syrup
- ½ cup chocolate chips optional
Instructions
- Preheat oven to 350. Grease/spray/line muffin tins. Recipe makes 12 muffins.
- Add oats to food processor or blender. If you wish, grind these into a flour before adding the rest of the ingredients.
- Add the remaining ingredients (except chocolate chips) and pulse/blend until well mixed.
- Gently stir in chocolate chips. (Optional)
- Using a quarter cup measure, scoop batter into muffin tins sprayed with cooking spray, greased, or lined with muffin papers.
- Bake at 350° for 20 minutes or until a toothpick comes out clean.
Notes
If you prefer to make a bread instead of muffins, place the bater into a greased/sprayed loaf pan and bake for 40 minutes or until done.