These Pumpkin Muffins capture delicious fall flavours in every bite. They make a perfect breakfast with a hot cup of coffee or a perfect snack for on the go. These muffins are soft and moist, with a slight crunch from the added walnuts.
Gluten-free, refined sugar-free, and vegan, these muffins are allergen friendly and a healthier alternative to most muffins. If needed, the walnuts could be left out or subbed for chocolate chips or dried fruit. The base of the muffins is made with oat flour and whole oats, making it a super simple alternative to regular flours. Most people have oats on hand, and this recipe doesn’t require a bunch of different ingredients to substitute for the gluten. These muffins come together in minutes and are the perfect treat to enjoy in our last few weeks of fall.
- ¼ cup almond milk
- 2 tablespoons apple cider vinegar
- ¼ cup maple syrup
- One 15 oz can pure pumpkin puree
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- ½ teaspoon nutmeg
- 1 teaspoon salt
- 1½ cups oat flour
- 1 cup oats
- ½ cup chopped walnuts (or nuts of choice)
- Preheat oven to 350 degrees Fahrenheit. Line a 12 cup muffin tin with silicone baking cups or lightly oil with melted coconut oil.
- Combine almond milk, apple cider vinegar, maple syrup, and pumpkin puree in a large mixing bowl.
- Add baking powder, baking soda, cinnamon, nutmeg, and salt. Stir until fully combined.
- Add oat flour and oats to the mixture and stir until combined. Add walnuts or nuts of choice and stir.
- Scoop mixture into the prepared baking tin. Evenly distribute batter between the 12 cups.
- Bake at 350 degrees for 30 minutes, or until a toothpick comes out clean.