Healthy Pumpkin Breakfast Muffins (GF, DF)

Looking for a simple and delicious on-the-go breakfast? Try these pumpkin muffins! They are gluten-free, dairy-free, high in fibre, and low in sugar! These pumpkin muffins are flavoured with pumpkin pie spice making them the perfect Fall breakfast or snack!

The nutritional details

• Gluten-free & dairy-free: oats are the star ingredient here! These muffins are made with oat flour and oat milk. Make sure to use gluten-free oats if you have a gluten allergy.

• Packed with fibre: pumpkin puree, flax seeds, and oats make these pumpkin muffins loaded with fibre!

• Refined sugar-free: these bites use maple syrup to give them a hint of sweetness.

• Nut-free option: see tips below!

How to enjoy these pumpkin muffins

There are various ways that you can enjoy these muffins. Here are my favourite ways:

• Served with coconut or Greek yogurt

• Topped with nut butter and jam

• Alongside banana slices and raspberries

Pumpkin Breakfast Muffins

Ingredients:

• 2 cups oat flour

• 1/2 cup rolled oats

• 1/4 tsp salt

• 1 tsp baking powder

• 1 tsp pumpkin pie spice

• 1/3 cup walnut pieces

• 1/2 cup oat milk

• 1/4 cup coconut oil, melted

• 1 tsp vanilla extract

• 1 cup pumpkin puree

• 1/4 cup maple syrup

• 1 flax egg (3 tbsp ground flax seeds + 1 tbsp of water)

Directions:

1. Preheat the oven to 350°F.

2. First, make the flax egg: combine 3 tbsp ground flax seeds + 1 tbsp of water into a small bowl and stir to combine. Let the flax egg sit for 10 minutes to allow it to thicken up.

3. In a large bowl, add the oat flour, salt, baking powder, and pumpkin pie spice and stir to combine.

4. Then add the oat milk, coconut oil, pumpkin puree, maple syrup, vanilla extract, and the flax egg to the bowl with the dry ingredients. Mix everything to incorporate the wet ingredients into the dry.

5. Finally, add the walnut pieces and rolled oats into the bowl and gently fold them into the mixture.

6. Place the batter in greased or lined muffin tins. Fill the tins 3/4 of the way (these will be smaller than regular-sized muffins).

7. Bake at 350°F for 25 mins. They should be slightly golden on the top.

8. Let the pumpkin muffins cool in the pan for 10 minutes. Then remove them and place them on a wire rack until completely cooled. Store in an airtight container for up to 7 days in the fridge.

Makes 12 pumpkin breakfast muffins!

Tips:

1. Make your own oat flour by grinding rolled oats into a flour with a food processor.

2. If you don't have pumpkin pie spice you can use cinnamon instead. Alternatively, you can make your own pumpkin pie spice using this recipe.

3. Nut allergy? Simply switch the walnuts for seeds, chocolate chips, or dried fruit!