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.
- 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).