If you're like me and craving all things pumpkin and fall, then these Gluten Free Pumpkin Oat Muffins are made for you! A soft and fluffy muffin made extra hearty with oats and the warm flavor of pumpkin spice. These are the perfect breakfast, snack, or even dessert for cool autumn days and all things cozy.
WET:
- ½ cup pumpkin puree
- 2 large eggs
- ⅓ cup coconut oil melted & cooled
- ⅓ cup maple syrup
- ¼ cup coconut sugar
- 1 tsp vanilla extract
DRY:
- 1 cup oat flour
- 1 tsp pumpkin pie spice
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ⅓ cup walnuts rough chopped
TOPPING:
- ⅓ cup walnuts rough chopped
- ¼ cup rolled oats
- 2 tbsp maple syrup
- 1 tbsp coconut sugar
- 1 tbsp coconut oil
Preheat the oven to 350F and line a muffin tray with 10 liners.
To a large bowl, whisk together pumpkin puree and eggs until combined. Add coconut oil, maple syrup, coconut sugar, and vanilla extract and stir again.
In a separate small bowl whisk together oat flour, pumpkin pie spice, baking powder, baking soda, and salt.
Add whisked dry ingredients to the bowl of wet ingredients and stir until just combined. Add walnuts and mix again.
Split mixture evenly between 10 muffin liners. They should be ¾ full.
Lastly, stir together all ingredients for maple oat topping and add on top of batter-filled liners.
Move to the oven and bake at 350F for 20 minutes, or until a knife inserted comes out clean. Enjoy!