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Pumpkin Oat Muffins

Print Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 12 servings

Ingredients
  

  • 1 ½ cups gluten-free oat flour
  • 1/2 cup ground flaxseed
  • 1/4 teaspoon sea salt
  • 2 teaspoons baking powder
  • 1 ½ teaspoons cinnamon
  • 1/2 teaspoon ginger
  • 1/4 teaspoon cardamom
  • 1 cup pumpkin puree
  • 1 egg
  • 1/4 cup sorghum syrup, or maple syrup
  • 1 ½ teaspoons vanilla extract
  • 1/2 cup applesauce, unsweetened
  • 1/2 cup almond milk, unsweetened
  • 1/3 cup coconut oil, melted
  • 1/4 cup chocolate chips, PASCHA 85% cacao

Toppings:

  • 1 tablespoon gluten-free rolled oats
  • 1 teaspoon cinnamon

Instructions
 

  • Preheat oven to 350ºF. Place paper muffin liners inside or grease a muffin pan.
  • In a large bowl, stir together oat flour, flax seed, sea salt, baking powder, cinnamon, ginger, and cardamom. Add pumpkin puree, egg, maple syrup, vanilla extract, egg, applesauce, almond milk, coconut oil and chocolate chips or nuts (if desired). Stir well to incorporate. Allow the mixture to thicken for about 3 minutes before scooping into the muffin pan.
  • Fill muffin cups almost completely full with batter. Sprinkle with oats and cinnamon. Bake for 23 minutes until the center of each muffin is set. Cool in muffin tin for about 10 minutes so they set and to prevent the muffins from crumbling.
  • Store in a covered container in the fridge for about a week or freeze for up to 3 months. Label and date containers.

Notes

Nutrient Analysis:
Serving size: 1 muffin Calories: 220 calories, Fat: 10 grams, Saturated fat: 7 grams, Carbohydrates: 25 grams, Sugar: 6 grams, Sodium: 55 milligrams, Fiber: 5 grams, Protein: 6 grams, Cholesterol: 15 milligrams