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5 from 1 vote

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

These gluten free oat flour muffins are perfect for fall!
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American
Servings: 12 muffins
Calories: 33kcal
Author: Allianna Moximchalk
Cost: $4

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. 

Nutrition

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