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Teacups and Things

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Food, Gluten Free

Recipe: Gluten free pumpkin pecan oat muffins

October 9, 2020

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

Teacups & Things
Nothing says fall like pumpkin! These gluten-free pumpkin pecan oat muffin are perfect for fall mornings with a hot coffee or PSL.
Print Recipe Pin Recipe
Prep Time 30 mins
Cook Time 30 mins
Course Breakfast
Cuisine Gluten-free
Servings 24 muffins

Ingredients
  

Dry ingredients:

  • 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

Wet ingredients:

  • 3/4 cup pumpkin puree
  • 1/4 cup maple syrup
  • 1 tsp vanilla extract
  • 4 large eggs

Garnish:

  • Chopped pecans
  • Pumpkin seeds
  • Icing confectioners' sugar and water)

Instructions
 

Muffins:

  • 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.

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).

baked goods baking Food Gluten Gluten free Gluten Free Recipes Holiday muffins pumpkin
by Kait 
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Hello, I'm Kait! A Canadian lifestyle blogger from the greater Toronto area, living life gluten-free. I'm passionate about supporting local communities and collecting teacups.

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Teacups & Things is a Canadian lifestyle blog written by Kait. She lives in the Toronto area in Ontario with her King Charles Cavalier. Topics include: fashion, beauty, local community events, food, gluten-free cooking, home decor, shopping, DIYs and much more.

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