This easy pumpkin muffin recipe is gluten free, low sugar, and is full of fiber and betacarotene! Canned pumpkin (not pumpkin pie filling, i.e. without sugar added) as a great way to boost fiber while adding a delicious seasonal flavor.
These muffins are sure to please a crowd for a holiday brunch, for your co-workers at the office, or as a healthy dessert! I love having them for a low sugar breakfast or a snack, too with some almond butter (always, on everything). They’re topped with pecans which helps these muffins smell amazing coming out of the oven. Buckwheat and oat flour (made by blending gluten free oats in a blender until a flour forms) are such great sources of fiber. Check out a whole blog post I wrote on fiber, here.
Can’t get enough of pumpkin like me?! Comment below with your favorite seasonal pumpkin recipes! I love hearing from you guys and what healthy dishes you’re creating in the kitchen! If you make one of our recipes, be sure to tag #FRESHPLATES on social media! If you’re new to my site, be sure to follow along on Instagram, too for more healthy, gut loving recipes!
This recipe was recently featured on one of my favorite websites, MindBodyGreen! See the full article here for more delicious ways to add pumpkin to your diet this fall to boost the nutrition and fiber in some of your favorite dishes!
Gluten Free Pumpkin Oat Muffins
Hearty, low sugar pumpkin muffins filled with fiber from oats and buckwheat, and topped with chopped pecans!
Ingredients
- 1 cup canned pumpkin puree
- 1/4 cup pure maple syrup or date syrup
- 1/4 cup melted coconut oil (more for greasing muffin pan)
- 1 cup buckwheat flour
- 3/4 cup oat flour (made by blending oats, or use other gluten free flour of choice)
- 1/4 cup unsweetened vanilla almond milk
- 1/2 tbsp. pumpkin pie spice
- 1/8 tsp. sea salt
- 2 eggs, room temperature
- 3/4 tsp. baking powder
- handful of chopped pecans
Directions
- Step 1 Preheat oven to 325 F. Lightly grease muffin pan with melted coconut oil.
- Step 2 Start by mixing the maple syrup (or date syrup) with the melted coconut oil. Add the rest of the wet ingredients, such as pumpkin puree, eggs, and almond milk.
- Step 3 Once all wet ingredients are well combined, add the flours, pumpkin pie spice, sea salt, and baking powder.
- Step 4 Mix well to combine.
- Step 5 Fill each muffin cup until about 3/4 full/until all the batter is used up. Topped with chopped pecans. Bake for 25-28 minutes or until toothpick comes out clean!
