These gluten-free pumpkin muffins are made with oats and naturally sweetened! They're my new favorite baked good for fall, and you'd never know they're gluten-free.
Prep Time10mins
Cook Time20mins
Total Time30mins
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: chocolate, gluten-free, pumpkin
Servings: 12muffins
Calories: 210kcal
Author: Liv
Ingredients
1 3/4cupsfinely-ground oat flour*
1/2cupcoconut sugar(can sub regular white granulated sugar)
4tsp.pumpkin pie spice(can sub cinnamon if needed)
1/2cupchocolate chips(save some or use extra to sprinkle on top)
Instructions
Preheat oven to 350 degrees.
In a medium mixing bowl, stir together oat flour, coconut sugar, pumpkin pie spice, baking soda and salt.
In a large measuring cup or small bowl, whisk together pumpkin puree, milk, eggs, and vanilla extract.
Add liquid ingredients to dry ingredients, and stir until almost combined, then drizzle in melted coconut oil and add chocolate chips, stirring until just combined.
Spray muffin cups with cooking spray and distribute batter evenly. Sprinkle each muffin with a few chocolate chips. Bake for 18-20 minutes, until a toothpick inserted into a muffin comes out almost clean.
Store leftover muffins in an air-tight container for up to two days for optimal freshness or freeze for up to 3 months. I think these taste best warm or at room temperature!
Notes
*To make 1 3/4 cups oat flour, blend a heaping 1 3/4 quick-cooking or old-fashioned oats until as smooth as possible, with a texture resembling flour.Oats are naturally gluten-free, but be sure to use certified gluten-free oats if you have a serious gluten intolerance and want to make sure your oats haven't been processed in facilities that also process wheat.