One of my favourite things about fall is pumpkin everything! From roasted pumpkin, toasted pumpkin seeds, PSLs, pumpkin baked goods – I love it all.
With staying at home due to the pandemic, but I’ve been trying to make the best of the situation and find new ways to keep myself busy and have some fun on the weekends. One way I’ve been doing that is by trying a new recipe every few weeks which has been really fun. Naturally, as soon as the cooler weather hit I started creating more things that involved pumpkin.
I’ve always been a fan of pumpkin muffins, and I’ve also always been a fan of oatmeal muffins. So I decided to try smashing the two together for the ultimate fall morning treat: gluten-free pumpkin pecan oat muffins!
I’ve never been a big breakfast eater, so these guys are perfect in the a.m. alongside my morning coffee. We had intended to freeze some of them because we didn’t think we would be able to eat them all before they went bad.. but it turns out that these were so good that it wasn’t a problem at all – they were gone in no time.
Gluten-free Pumpkin Pecan Oat Muffins
- 1 1/2 cups Robin Hood gluten-free all-purpose flour
- 1 cups gluten-free oats
- 3/4 tsp baking soda
- 1 tsp pumpkin spice
- 1 tsp cinnamon
- 1 pinch of salt
- 3/4 cup pumpkin puree
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 4 large eggs
- Chopped pecans
- Pumpkin seeds
- Icing confectioners' sugar and water)
- Combine dry ingredients in a large bowl.
- Whisk together wet ingredients in a small bowl or measuring cup.
- Add the wet to the dry ingredients and stir until well combined.
- Spoon into paper muffin cups, filling about 3/4 of the way to the top.
- Sprinkle on pumpkin seeds and chopped pecans.
- Bake at 350° for 25-35 minutes, or until done in the middle. Set aside to cool and prepare the icing.
- Mix icing sugar (confectioners' sugar) in a mug with a small amounts of water until you get a desired consistency.
- Drizzle over the muffins.
- Sprinkle some more pumpkin spice or cinnamon on top (optional).