Pumpkin Oat Muffins (Refined Sugar-free, Gluten-free)
Cozy up with these healthy & wholesome Pumpkin Oat Muffins made with real pumpkin, pumpkin spice, oats, and nuts. These breakfast muffins are refined sugar-free and made with coconut sugar and unsweetened applesauce. Enjoy these muffins with a hot cup of coffee on a cool fall day.
Servings: 10 muffins
Ingredients
Dry Ingredients
- 1 cup oat flour I like Bob's Red Mill
- 2 tsp pumpkin spice store-bought or make your own
- 1/2 tsp ground cinnamon
- 1/2 tsp salt
- 1 tsp baking soda
- 1/2 tsp baking powder gluten-free
Wet Ingredients
- 1 cup pure pumpkin I like Whole Foods organic canned pumpkin
- 1/2 cup coconut sugar
- 2 organic eggs
- 2 tbsp avocado oil or any tasteless oil
- 4 ounces unsweetened applesauce I use Whole Foods 4 ounce containers
- 1 tsp pure vanilla
Add-ins
- 2/3 cup old-fashioned oats
- 1/2 cup pecans roughly chopped
Garnish
- 5 pumpkin seeds per muffin
Instructions
- Preheat Oven to 350 degrees F, Spray Muffin Tray & Mix Dry Ingredients. Spray a muffin tray with coconut oil or avocado oil. Set aside. In a medium bowl, combine dry ingredients - oat flour, pumpkin spice, cinnamon, salt, baking powder, and baking soda. Stir.
- Combine Wet Ingredients. Combine all the wet ingredients in a large bowl - pumpkin puree, coconut sugar, eggs, oil, unsweetened applesauce, and vanilla extract. Mix well until combined.
- Add Dry Ingredients to Wet & Add-ins. Add dry ingredients to the wet. Mix well, but do not over mix. Next, add rolled oats and chopped pecans. Fold ingredients into the batter.
- Scoop Batter into Tray & Bake. Using an ice-cream scoop, scoop pumpkin batter into each muffin holder. Top each muffin with 5 pumpkin seeds. Place into the oven for 27-28 minutes at 350 degrees. Perform the toothpick test by inserting a toothpick to make sure your muffins are ready. Once ready, wait to cool before removing them from the muffin tray.
Notes
This recipe was first published on October 23, 2018, and has been modified and updated since.
- Pumpkin - Use "pure" pumpkin from a can. I love Libby's, Whole Foods Organic pumpkin, or Trader Joe's organic pumpkin. Feel free to use any unsweetened pure pumpkin can.
- Pumpkin Spice - You may buy pumpkin spice or make your own. To make your own, check out The Pioneer Woman's Pumpkin Pie Spice.
- Rolled Oats - For this recipe don't use quick oats or steel-cut oats, you must use rolled oats.
- Oat Flour - For a gluten-free option, I used oat flour, but feel free to use gluten-free white flour.
- Applesauce - Make sure you use unsweetened applesauce to avoid additional sweetness.
- Pecans - You'll need chopped pecans for this recipe, however walnuts would be a great substitute.
- Chocolate Chips (optional) - If you love chocolate, you may add a 1/4 cup of bittersweet chocolate chips.
- Egg-Free - Swap the eggs for flax eggs. Here's a great Flax Egg recipe for it.
Nutrition
Calories: 211kcal | Carbohydrates: 24g | Protein: 6g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 33mg | Sodium: 280mg | Potassium: 200mg | Fiber: 3g | Sugar: 8g | Vitamin A: 3869IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 2mg