Delicious Gluten-Free Pumpkin Breakfast Muffins
These gluten-free pumpkin breakfast muffins make mornings a breeze. Their flavorful and full of nourishing ingredients to fuel your day!
Equipment
- large bowl or stand mixer
- muffin tin
Ingredients
- 1 cup oatmeal
- 1+ 1/2 cups almond flour
- 1/2 cup 1:1 gluten-free flour
- 1/2 cup chopped nuts
- 1/4 - 1/2 cup chocolate chips
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 1 tsp baking powder
- 1 cup pumpkin puree*
- 1/2 cup maple syrup
- 1 tsp vanilla
- 6 tbsp butter melted or neutral oil of choice
- 3 eggs
Instructions
- Mix all the dry ingredients except the nuts & chocolate chips.
- In a separate bowl, mix all the wet ingredients.
- Slowly mix in the dry ingredients mixture.
- Fold in the chocolate chips & nuts.
- Bake in a greased or lined muffin tin at 325°F for 30-35 minutes or until a toothpick comes out clean. Makes 12 muffins.
Notes
*pumpkin puree may be substituted with butternut squash or sweet potato puree.