Pumpkin Oat Muffins

  • serves 12

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

14 Ratings
Directions for: Pumpkin Oat Muffins


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

⅒ 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


2 Tbsp unrefined sugar

1 tsp organic canola oil

pinch sea salt


Pumpkin Oat Muffins

1. Preheat oven to 375°F.

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

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.

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

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

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

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


See more: North American, Breakfast, Rice/Grain, Bake, Vegetarian



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