Gluten Free Pumpkin Oatmeal Muffins
Indulge in the warm, inviting flavors of Gluten Free Pumpkin Oatmeal Muffins. These moist, delicious muffins blend rich pumpkin and sweet cranberries, making them the perfect treat for any occasion. Ideal for breakfast or a cozy snack, you'll find them irresistible!
Equipment
- Mixing Bowl
- Baking Sheet
- Chef's Knife
- Whisk
- Frying Pan
- Oven
Ingredients
- 1 1/4 cups Oat Flour
- 1 teaspoon Baking Powder
- 1/2 teaspoon Baking Soda
- 1/4 teaspoon Salt
- 1 1/2 teaspoons Pumpkin Pie Spice
- 1/2 teaspoon Ginger Powder
- 1/2 teaspoon Cinnamon
- 3/4 cup Canned Pure Pumpkin
- 1 Egg
- 1/2 cup Coconut Sugar
- 1/4 cup Greek Yogurt plain and non-fat
- 1/4 cup Vanilla Almond Milk un-sweetened
- 1/2 teaspoon Vanilla Extract
- 1/3 cup Dried Cranberries roughly chopped
Instructions
- Preheat your oven to 450°F (232°C). Spray a muffin pan with cooking spray.
- In a medium bowl, combine the oat flour, baking powder, baking soda, salt, pumpkin pie spice, ginger powder, and cinnamon. Mix well.
- In a separate large bowl, whisk together the canned pumpkin, egg, coconut sugar, Greek yogurt, almond milk, and vanilla extract until smooth.
- Gradually fold the dry ingredients into the wet ingredients. Mix until just combined.
- Fold in the dried cranberries.
- Cover the bowl and refrigerate for 1 hour.
- Fill the muffin cavities about two-thirds full with the batter.
- Bake at 450°F for 5 minutes, then reduce to 375°F and bake for another 15 to 17 minutes.
- Let the muffins cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Tip 1: Starting the muffins off at high heat, then lowering, makes for nice big muffin tops!