You can make your own oat flour by grinding about 1 1/2 cups gluten-free whole oats to make 1 cup. Flaxseed meal substitutes for xanthan gum by providing a binding to the batter; it also adds omega-3s and fiber.
Pumpkin Muffins
Rate this recipe!
Ingredients
- 3 cups (360 grams) gluten-free oat flour
- 1/4 cup (26 grams) golden flaxseed meal
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 cup (182 grams) brown sugar
- 4 teaspoons pumpkin pie spice
- 1/4 cup canola oil
- 4 eggs
- 1 (15-ounce) can pumpkin purée
- 1 cup almond milk
- 2 teaspoons vanilla extract
- 1/2 cup pecans toasted and chopped
- 1/2 cup golden raisins
Instructions
- Preheat oven to 350˚. Coat 32 muffin cups with cooking spray or line with paper liners.
- In a bowl, whisk oat flour, flaxseed meal, salt, baking powder, baking soda, brown sugar, and pumpkin pie spice. In a second bowl, whisk oil, eggs, pumpkin, almond milk, and vanilla until well combined. Add dry mixture to pumpkin mixture and mix well. Stir in nuts and raisins.
- Spoon batter into muffin cups no more than two-third full. Bake 13-15 minutes, or until a tester comes out clean (check muffins at 10 minutes and rotate pan for more even baking). Cool in pans for 5 minutes, and then turn out on a rack to cool completely.
Recipe Notes
Nutrition Facts
Pumpkin Muffins
Amount Per Serving
Calories 121
Calories from Fat 45
% Daily Value*
Total Fat 5g
8%
Saturated Fat 1g
5%
Polyunsaturated Fat 2g
Monounsaturated Fat 3g
Cholesterol 23mg
8%
Sodium 115mg
5%
Total Carbohydrates 17g
6%
Dietary Fiber 2g
8%
Protein 1g
2%
* Percent Daily Values are based on a 2000 calorie diet.
YIELD: 32 muffins
PER SERVING: 121 cal, 5g fat (3g mono, 2g poly, 1g sat), 23mg chol, 1g protein, 17g carb, 2g fiber, 115mg sodium
