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Gingerbread Oat Flour Muffins with Pumpkin: A Deliciously Healthy Recipe

Gingerbread Oat Flour Muffins with Pumpkin
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A deliciously healthy recipe for gingerbread muffins made with oat flour and pumpkin.

Ingredients

Scale
  • 1 cup oat flour
  • 1/2 cup pumpkin puree
  • 1/4 cup brown sugar
  • 1/4 cup maple syrup
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 1/2 cup almond milk
  • 1/4 cup vegetable oil
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large bowl, mix together the oat flour, baking soda, spices, and salt.
  3. In another bowl, combine the pumpkin puree, brown sugar, maple syrup, almond milk, vegetable oil, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined.
  5. Divide the batter evenly among the muffin cups.
  6. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
  7. Let the muffins cool in the pan for a few minutes before transferring to a wire rack to cool completely.

Notes

  • Store leftovers in an airtight container for up to 3 days.
  • These muffins can be frozen for up to 2 months.
  • Feel free to add nuts or chocolate chips for extra flavor.

Nutrition

Keywords: Gingerbread Oat Flour Muffins with Pumpkin

Find it online: https://www.glutenfreez.com/gingerbread-oat-flour-muffins-pumpkin-recipe/