Fluffy gluten-free pumpkin breakfast muffins with optional dried fruit and nut add-ins. Dairy-free and so simple to whip up.
- 1½ cups gluten-free quick oats (+ a bit more for sprinkling on top)
- 2 tbsp tapioca starch
- ¼ cup brown rice flour
- 1½ tsp baking powder (gluten-free!)
- 1 tsp baking soda
- 1 tsp cinnamon
- 1 tsp pumpkin spice (see notes for alternative)
- dash of salt
- ¾ cup pumpkin puree
- ¾ cup maple syrup (or agave, coconut nectar, brown rice syrup, etc.)
- ½ cup light coconut milk (the kind that comes in a can — stir it well first)
- 1 tbsp blackstrap molasses (preferably unsulphured)
- 1 tbsp lemon juice (or apple cider vinegar)
- 1 tsp pure vanilla extract
- 1 cup raisins (or cranberries, chopped dates, chocolate chips, etc.)
- 1 cup pumpkin seeds (or chopped pecans) + more for sprinkling on top
- Preheat oven to 350F. Oil a 12-cup muffin pan (just 8 of the cups if making 8) and set aside (or use liners or a good non-stick pan instead of oiling).
- Process all dry ingredients into a flour in a food processor. Add in wet ingredients and process to combine. Add in your add-ins and pulse a few times to mix them in.
- Spoon batter into 8 muffin cups, topping it up until you run out of batter (unless you’re doing smaller muffins, in which case divide evenly between the 12 cups). Sprinkle with extra pumpkin seeds & oats.
- Bake in a preheated oven for approximately 1 hour (if making 12 smaller muffins, the baking time will decrease, so keep an eye out and test with a skewer until it comes out try to see if they’re done). Remove from oven and cool on a rack. Enjoy!
*If you don’t have pumpkin spice, just use the following: ½ tsp more cinnamon, ¼ tsp nutmeg, ⅛ tsp cloves and ⅛ tsp allspice.