These Pumpkin Oat Muffins will blow your mind! there’s no flour used in these muffins. Meaning if you buy gluten-free oats, that makes these muffins gluten-free on top of already being vegetarian and dairy-free! One of the best parts is that these muffins are so easy to make.
A quick whir around a blender with the oats and a mix with wet ingredients and you’ve got yourself an easy peasy muffin batter! I topped these off with a touch of raw sugar to give a little added sweetness, but honestly these muffins are pretty stand alone.
I served my muffins with fresh fruit, berries, a smidge of butter, and some of this pecan bourbon apple butter that I found.
One of my favorite parts of these muffins has to be the added texture that the blended oats give. A lot of pumpkin muffins out there are one note, soft, wet, moist. These are not. These are more hearty! They remind me a lot texturally of bran muffins.
TheSkinnyFork.com Delicious and easy to make oat based muffins that are full of pumpkin, spice, and everything nice! Vegetarian, dairy-free and so sooo good. Prep Time: 10 Minutes • Cook Time: 15 Minutes
Servings: 12 • Serving Size: 1 Muffin • Calories: 163 • Fat: 6 g • Saturated Fat: 4 g • Carb: 25 g • Fiber: 3 g • Protein: 4 g • Sugar: 9 g • Sodium: 203 mg
• 3 C. Dry Old-Fashioned Oats
• 1 Tbsp. Pumpkin Pie Spice
• 1 1/2 Tsp. Baking Soda
• 3/4 Tsp. Salt
• 2 Whole Large Eggs
• 1 C. Unsweetened Almond Milk
• 1 C. Pumpkin Puree
• 1/2 C. Maple Syrup
• 3 Tbsp. Melted Coconut Oil
• 1 Tsp. Vanilla Extract
• Raw Sugar
Directions:
Preheat the oven to 375 degrees F. and line a cupcake tin with liners; giving the liners a light spritz of non-stick cooking spray, set aside.
In a blender or food processor, blend up the 3 C. oats, 1 Tbsp. pumpkin pie spice, 1 1/2 Tsp. baking soda, and 3/4 Tsp. salt until a finer mixture forms.
In another large bowl, or the base of stand mixer, beat together the 2 eggs, 1 C. milk, 1 C. pumpkin puree, 1/2 C. maple syrup, 3 Tbsp. coconut oil, and 1 Tsp. vanilla extract.
Fold the dry mixture into the wet.
Divide the batter evenly among the lined muffin tin and top with a sprinkle of raw sugar if desired.
Place it in the oven to bake for 15-18 minutes or until an inserted toothpick comes out dry.
Once done, remove from the oven and allow to cool slightly before removing from the tin.
Enjoy warm right away or store in a cool dry place for 3-5 days.
Step-by-Step Photos:
Nutritional Claims: Balanced • Kidney Friendly • Vegetarian • Pescatarian • Dairy Free • Milk Free • Peanut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • Kosher