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!

[lt_recipe name=”Pumpkin Pie Breakfast Muffins ” prep_time=”10 MINS” cook_time=”23 MINS” total_time=”33 MINS” difficulty=”Moderate ” print=”yes” ingredients=”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” ]Preheat oven to 165 degrees Celsius. If necessary, grease all 12 cups of your muffin tin ;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.;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.;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.;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.;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).[/lt_recipe]

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