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Pumpkin Oat Muffins

Food Network Canada
YIELDS
12 servings

Bring the taste of pumpkin pie into delicious whole-grain, reduced fat muffins that are also wheat-free! Recipe by Dreena Burton.

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Ingredients

Pumpkin Oat Muffins

1
cup spelt flour
1
cup oat flour
½
cup quick oats
tsp baking powder
½
tsp baking soda
¼
tsp sea salt
½
tsp cinnamon
¼
tsp freshly grated nutmeg
tsp allspice (optional)
3
Tbsp unrefined sugar
3
Tbsp pure maple syrup
1
Tbsp flax meal
¾
cup plain non-dairy milk
1
can (397ml) pumpkin pie mix
tsp freshly squeezed lemon juice
1 ½
tsp pure vanilla extract
3
Tbsp organic canola oil

Topping

2
Tbsp unrefined sugar
1
tsp organic canola oil
pinch sea salt
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Directions

Step 1

Preheat oven to 375°F.

Step 2

In a large bowl, combine the dry ingredients, sifting in the baking
powder and baking soda. Stir through until well combined.

Step 3

In another bowl, first combine the maple syrup with the flax meal, and then add the remaining wet ingredients, and stir through until well combined.

Step 4

Add the wet mixture to the dry mixture, and gently fold and mix through, until just combined (do not over mix).

Step 5

Spoon the mixture into a muffin pan lined with cupcake liners.

Step 6

In a small bowl, quickly mix the sugar, oil, and salt together with your fingers, and then sprinkle on top of each muffin.

Step 7

Bake for 27-29 minutes until a toothpick inserted in the center comes out clean.

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