Healthy Pumpkin Muffins Recipe (Gluten-Free)
These healthy pumpkin muffins ar my new faves! They’re naturally gluten-free, sugary with sirup, fast and straightforward to create, and perfecty pumpkin-y.
Oh my goodness, we’ve been utterly dependent on these very little guys these past few weeks. they're absolutely pumpkin-y, created with my favorite warming spices, and gently sugary with sirup (plus a pinch of turbinado sugar on prime, if you’d sort of a very little additional sweetness and sparkle). They’re additionally fast and straightforward to create with ingredients that I’m dissipated you most likely have already got available. And because of AN oatmeal base, they’re additionally gluten-free and on the healthier finish of the gem spectrum generally.
Basically, a pumpkin gem instruction that tastes nice and you'll feel nice concerning enjoying too. That’s my quite a gem win-win.
INGREDIENTS
- 3 cups old-fashioned oats*
- 1 tablespoon pumpkin pie spice, homemade or store-bought
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon fine sea salt
- 2 eggs
- 1 cup unsweetened almond milk, plain or vanilla
- 1 cup pumpkin puree
- 1/2 cup maple syrup
- 3 tablespoons melted coconut oil (or any mild-flavored oil)
- 1 teaspoon vanilla extract
- optional: turbinado sugar for sprinkling
INSTRUCTIONS
- Preheat oven to 375°F. Line a 12-cup muffin pan with parchment or cupcake liners, or lightly grease with cooking spray. Set aside.
- Puree oats in a blender or food processor until they reach a flour-like consistency. Add in the pumpkin pie spice, baking soda and sea salt, and pulse until the mixture is evenly combined. Set aside.
- In a separate large mixing bowl, whisk together the eggs, milk, pumpkin puree, maple syrup, coconut oil and vanilla extract until evenly combined. Fold the dry ingredients in with the wet ingredient mixture, and stir until the mixture is just combined. (Try to avoid over-mixing.)
- Portion the ingredients into prepared baking cups. Then sprinkle a pinch of turbinado sugar on top of each muffin, if you would like.
- Bake for 15-18 minutes, or until a toothpick inserted in the center of the muffins comes out clean. Remove from the oven and place the pan on a cooling rack for 5 minutes.
- Serve warm. Or let the muffins cool to room temperature, then store in a sealed container for up to 3 days, or freeze for up to 3 months.
Recipe From : https://www.gimmesomeoven.com/healthy-pumpkin-muffins/
