Go Back
+ servings
close up of muffins with green

Pumpkin Spice Oat Flour Muffins (Gluten Free, Egg Free Option)

Course Breakfast, Dessert, Snack
Cuisine American
Keyword dairy free muffins, egg free muffins, egg free pumpkin muffins, gluten free baking, gluten free muffins, low calorie baking, low calorie muffins, oat flour muffins, oat muffins, paleo pumpkin muffins
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 12 muffins
33kcal
Cost $4
Print Recipe Pin Recipe

Equipment

  • muffin liners
  • muffin pan
  • Large mixing bowl
  • measuring cups

Ingredients

  • 2 cups gluten free oats
  • 1 tsp baking powder
  • 1/4 tsp sea salt
  • 1 tbsp pumpkin spice
  • 1 cup almond milk
  • 3/4 cup pumpkin puree
  • 1 egg can substitute for a flax egg if you are egg free.
  • 1/4 cup maple syrup
  • OPTIONAL 1/2 cup chocolate chips

Instructions

  • Preheat the oven to 350.
  • Mix all ingredients in a mixing bowl.
  • Line a muffin pan with muffin liners.
  • Evenly divide up the batter in the pan.
  • Bake for 30 minutes.
  • Let them sit for 10 minutes before touching.
  • ENJOY! If you make this recipe I would love it if you shared the link to this recipe with a friend, left a comment below or tagged me on instagram with a picture @alliannaskitchen

Notes

You can store these muffins in the fridge for up to 5 days. 
These gluten free oat flour muffins are perfect for fall!
Calories: 33kcal | Carbohydrates: 6g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 14mg | Sodium: 123mg | Potassium: 55mg | Fiber: 1g | Sugar: 5g | Vitamin A: 2403IU | Vitamin C: 1mg | Calcium: 64mg | Iron: 1mg
Tried this recipe?Tag me on instagram @alliannaskitchen!