Gluten-free pumpkin-oat muffins
No ideas for a rainy afternoon with the kids at home? Turn your kitchen into a bakery! These pumpkin muffins are loaded with oats and chocolate chips. They are gluten free, healthy and delicious!
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Prep Time 30 minutes mins
Cook Time 15 minutes mins
Total Time 45 minutes mins
Course Dessert
Cuisine American
Servings 24 mini muffins
Calories 82 kcal
1 1/2 cups rolled oats 1 tsp baking powder 1 tsp pumpkin pie spice 1/4 tsp baking soda 1/4 tsp salt 2 large eggs 3/4 cup packed dark brown sugar 3 tbsp canola oil 1 tsp vanilla extract 1/3 cup mini chocolate chips or chopped dried cranberries 1 cup unseasoned pumpkin puree
Preheat oven to 350 degrees F.
Coat a 24-cup mini muffin tin with cooking spray.
Grind oatmeal in a blender until finely ground.
Add baking powder, pumpkin pie spice, baking soda and salt; pulse once or twice to blend.
Add eggs, pumpkin, brown sugar, oil and vanilla. Blend until smooth.
Stir in chocolate chips (or cranberries).
Fill prepared muffin tins to two-thirds height.
Bake the muffins until a toothpick inserted in the center comes out clean, 15 to 17 minutes.
Cool in the pan on a wire rack for 5 minutes, then remove to cool completely.
Enjoy!
Keyword delicious, easy, healthy, sweet