Pumpkin Oatmeal Muffins
 
Prep time
Cook time
Total time
 
Serves: 3 dozen
INGREDIENTS:
  • Wet ingredients
  • 1 cup unsweetened almond milk
  • 1 cup maple syrup
  • 1 28 oz can puréed pumpkin (not pumpkin pie filling)
  • 4 eggs
  • ½ cup apple sauce (or 2 peeled and cored apples cooked and mashed)
  • 2 teaspoons vanilla extract
  • Dry ingredients
  • 2½ cups oats
  • 2 cups all purpose gluten-free flour (I like the Bob's Red Mill brand)
  • ¾ cups pecans
  • ½ cup almond flour
  • ½ cup palm sugar or raw sugar
  • 2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • ⅛ teaspoon ground cloves
  • Optional: ½ cup raisins or dried apple pieces
DIRECTIONS:
  1. Preheat oven to 350°. Whisk together all the wet ingredients in a large bowl until fully combined. Mix the dry ingredients in a small bowl then fold them into the wet ingredients and continue stirring until there are no dry lumps left and the batter is nice and thick. Spoon the batter into lined muffin tins, filling them around three quarters full. Bake for 25 minutes and check for doneness by inserting a toothpick into the center of a couple different muffins. If it comes out clean they are ready, if it has some batter on it they need 4-5 more minutes. Once they are cool enough to touch place the muffins directly onto a cooling rack, if they are left in the tins as they cool the bottoms can become a bit soggy.
Recipe by Love from the Land at https://www.lovefromtheland.com/pumpkin-oatmeal-muffins/