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Healthy & Warm Oat Flour Gingerbread Pumpkin Muffins

Healthy & Warm Oat Flour Gingerbread Pumpkin Muffins Bliss

Delightful Healthy & Warm Oat Flour Gingerbread Pumpkin Muffins that are gluten-friendly, quick to prepare, and perfect for cozy autumn days.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 2 large Eggs can substitute with flax eggs for a vegan option
  • 1/2 cup Melted Butter coconut oil is a great dairy-free substitute
  • 1 cup Pumpkin Puree use either homemade or canned
  • 1/2 cup Maple Syrup agave syrup can be used as a substitute
  • 1/4 cup Blackstrap Molasses brown sugar can be used as a replacement
  • 1 tsp Vanilla Extract pure extract yields better results
  • 1/2 cup Milk almond or oat milk for dairy-free
  • 2 cups Oat Flour can swap with gluten-free all-purpose blend
  • 1 tsp Baking Soda ensure freshness
  • 1 tsp Baking Powder ensure freshness
  • 1/2 tsp Sea Salt balances sweetness
  • 1 tsp Cinnamon fresh, grated spices are ideal
  • 1 tsp Ginger fresh, grated spices are ideal
  • 1/4 tsp Nutmeg fresh, grated spices are ideal
  • 1/4 tsp Cloves fresh, grated spices are ideal

Equipment

  • muffin pan
  • Mixing bowls
  • Whisk
  • spatula

Method
 

Steps to Prepare Muffins
  1. Preheat your oven to 400°F (200°C) and prepare a muffin pan with liners or grease it.
    Healthy & Warm Oat Flour Gingerbread Pumpkin Muffins
  2. Whisk together oat flour, baking soda, baking powder, sea salt, cinnamon, ginger, nutmeg, and cloves in a large bowl for 30-60 seconds.
    Healthy & Warm Oat Flour Gingerbread Pumpkin Muffins
  3. In another bowl, whisk the pumpkin puree, eggs, melted butter, maple syrup, blackstrap molasses, vanilla extract, and milk until smooth.
    Healthy & Warm Oat Flour Gingerbread Pumpkin Muffins
  4. Gently fold wet ingredients into dry ingredients until just combined, leaving small lumps for tenderness.
    Healthy & Warm Oat Flour Gingerbread Pumpkin Muffins
  5. Scoop batter into muffin liners, filling two-thirds full. Bake at 400°F for 5 minutes, then reduce temperature to 375°F and bake for 15-20 minutes until they spring back and a skewer comes out clean.
    Healthy & Warm Oat Flour Gingerbread Pumpkin Muffins
  6. Remove muffins from the oven, cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
    Healthy & Warm Oat Flour Gingerbread Pumpkin Muffins

Nutrition

Serving: 1muffinCalories: 150kcalCarbohydrates: 20gProtein: 3gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 150mgPotassium: 150mgFiber: 2gSugar: 5gVitamin A: 200IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

These muffins are perfect for sharing and can be customized with add-ins like dried cranberries or white chocolate chips. Enjoy them fresh for the best experience.

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