Healthier Gluten Free Pumpkin Spice Muffins
Alison Needham
These muffins are moist, light and subtly spiced with cinnamon, nutmeg and cloves. Recently updated to remove refined sugar and add in some whole-grain oats, toasted nuts and seeds, these muffins are incredibly forgiving so if you have allergies or preferences, feel free to swap.
Prep Time 15 minutes mins
Cook Time 18 minutes mins
Total Time 33 minutes mins
Servings 12 muffins
Calories 240 kcal
Preheat the oven to 400 degrees. Grease a 12 cup muffin tin, or line with paper liners.
In a large bowl, whisk together the pumpkin puree, vegetable oil, eggs and sugar until evenly incorporated.
Add the flour, oats, baking powder, baking soda, spices, salt and xanthan and whisk until smooth. Fold in chocolate chips, toasted walnuts and pepitas. If desired, reserve a small handful of each to sprinkle on the tops of the muffins.
Using a spoon or scoop, fill the muffin cups ½ - ⅔ full.
Bake for 18 minutes, or until a toothpick inserted in the middle of the muffins comes out clean. Let cool for 10 minutes and then remove to a cooling rack to cool completely.
Serving: 1muffinCalories: 240kcalCarbohydrates: 32gProtein: 4gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 28mgSodium: 223mgPotassium: 88mgFiber: 3gSugar: 15gVitamin A: 3235IUVitamin C: 1mgCalcium: 55mgIron: 1mg
Keyword Healthier Gluten Free Pumpkin Spice Muffins