Who doesn’t love a good muffin!
These pumpkin pie muffins make a perfect breakfast muffins, snack or dessert! I love that they are low sugar, gluten free and also dairy free! These muffins are naturally sweetened with honey. They are also gluten free because I used brown rice flour and rolled oats.
I would totally encourage you to try out these muffins!
Pumpkin Pie Breakfast Muffins
- ⅓ cup melted coconut oil
- ½ honey
- 2 eggs, at room temperature
- 1 cup pumpkin purée
- ¼ cup milk of choice (I used almond milk)
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ½ teaspoon cinnamon, plus more for sprinkling on top
- ½ teaspoon ground ginger
- ¼ teaspoon nutmeg
- ¼ teaspoon allspice or cloves
- 1 ¾ cups brown rice flour
- ⅓ cup old-fashioned oats, plus more for sprinkling on top
- Step 1 Preheat oven to 165 degrees Celsius. If necessary, grease all 12 cups of your muffin tin
- Step 2 In a large bowl, beat the oil and maple syrup or honey together with a whisk. Add the eggs, and beat well. Mix in the pumpkin purée and milk, followed by the baking soda, vanilla extract, salt, cinnamon, ginger, nutmeg and allspice.
- Step 3 Add the flour and oats to the bowl and mix with a large spoon, just until combined. If you’d like to add any additional mix-ins**, like nuts, chocolate or dried fruit, fold them in now.
- Step 4 Divide the batter evenly between the muffin cups. For these muffins, it’s ok to fill the cups a little higher than you normally would. Sprinkle the tops of the muffins with a small amount of oats, followed by a sprinkle of cinnamon. Bake muffins for 22 to 25 minutes, or until a toothpick inserted into a muffin comes out clean.
- Step 5 Place the muffin tin on a cooling rack to cool. These muffins are delicate until they cool down (you have been warned!). You might need to run a butter knife along the outer edge of the muffins to loosen them from the pan.
- Step 6 These muffins will keep at room temperature for up to 2 days, or in the refrigerator for up to 4 days. They keep well in the freezer in a freezer-safe bag for up to 3 months (just defrost individual muffins as needed).