Gluten Free Pumpkin Oat and Nut Muffins
User Reviews
5
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Prep Time
5 mins
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Cook Time
25 mins
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Cooling time
10 mins
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Total Time
30 mins
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Servings
12 muffins
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Calories
252 kcal
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Course
Baked Goods
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Cuisine
American
Gluten Free Pumpkin Oat and Nut Muffins
Description
This muffin recipe blends melted butter, eggs, brown sugar, pumpkin puree, and milk into a smooth wet mix, then combines it with oat flour, baking powder and soda, cinnamon, and kosher salt to achieve a balanced, spiced batter. The incorporation of chopped walnuts provides texture and a nutty flavor contrast to the soft pumpkin base.
The muffins are baked in a lined muffin pan at 350°F until a toothpick inserted comes out clean, resulting in golden muffins with a tender crumb and slightly moist interior from the pumpkin. They have a mellow sweetness with warm cinnamon notes and a pleasant nut crunch. These make a good portable breakfast or snack with a comforting autumn flavor profile.
For gluten-sensitive diets, it is important to use certified gluten-free oat flour to avoid cross-contamination. Homemade oat flour and freshly chopped walnuts can be used for freshness. These muffins freeze well for up to six months and can be reheated briefly in the microwave or thawed at room temperature for convenient consumption.
Ingredients
- 4 tablespoons butter melted (or coconut oil)
- 2 egg
- 1/2 cup brown sugar (honey or maple syrup can also be used)
- 15 oz. pumpkin puree about 1.5 cups, canned
- 1/2 cup milk
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 teaspoon cinnamon
- 2 1/4 cup oat flour
- 1 cup walnuts chopped
Instructions
- Preheat the oven to 350 degrees and line a muffin pan with liners.
- Whisk together melted butter (4 tablespoons), two eggs, and brown sugar (1/2 cup).
- Add the canned pumpkin puree (15 oz.) and milk (1/2 cup) and whisk until smooth.
- Add the baking powder (1 teaspoon), baking soda (1 teaspoon), kosher salt (1/2 teaspoon), and cinnamon (1 teaspoon) and whisk until incorporated.
- Stir in the oat flour (2 1/4 cups) with a wooden spoon until well incorporated.
- Fold in the chopped walnuts (1 cup).
- Distribute batter evenly in muffin pan.
- Bake for 25 minutes or until toothpick inserted in center of a muffin comes out clean.
- Allow to cool for 10-15 minutes before eating.
Notes
- Use certified gluten-free oat flour to avoid gluten contamination, especially if sensitive.
- Muffins freeze well in airtight containers for up to six months; reheat in microwave for 20-30 seconds or thaw naturally.
- Homemade oat flour can be made by processing oats until fine; walnuts can be chopped fresh for better texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 252 kcal
% Daily Value*
| Serving | 1muffin | |
| Calories | 252kcal | 13% |
| Carbohydrates | 29g | 10% |
| Protein | 6g | 12% |
| Fat | 13g | 20% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 38mg | 13% |
| Sodium | 245mg | 10% |
| Potassium | 269mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 11g | 22% |
| Vitamin A | 5688IU | 114% |
| Vitamin C | 2mg | 2% |
| Calcium | 72mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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