Gluten-free Pumpkin Pecan Oat Muffins
Nothing says fall like pumpkin! These gluten-free pumpkin pecan oat muffin are perfect for fall mornings with a hot coffee or PSL.
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).