Gluten-Free Pumpkin Oat Muffins (Dairy Free)
Healthy gluten-free pumpkin oat muffins! These bakery style pumpkin oatmeal chocolate chip muffins are both gluten free and dairy free. They have a crunchy muffin top, tender interior, a delicate pumpkin flavour, and most importantly, plenty of warming spices, giving them that pumpkin spice taste!
Ingredients
- 1½ cups quick oats, certified gluten free
- ¾ cup gluten-free flour, all-purpose blend (see note)
- ½ cup almond flour
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoon cinnamon
- ¼ teaspoon cloves
- ⅛ teaspoon allspice
- ¼ teaspoon ginger
- 1¼ cup pumpkin puree
- 1 cup almond milk, see note
- ⅔ cup brown sugar
- 2 eggs
- ⅓ cup vegetable or canola oil
- 2 teaspoon apple cider vinegar
- 1 teaspoon vanilla
- 1 cup chocolate chips, dairy free (if required), plus more for topping (optional)
Instructions
- Preheat oven to 400°F (200°C). Line a muffin tin with 12 paper liners or grease with vegetable oil. In large bowl, combine the dry ingredients: quick oats, gluten-free flour, almond flour, baking powder, baking soda, salt, cinnamon, cloves, allspice and ginger.
- In another bowl, whisk together the wet ingredients: pumpkin puree, almond milk, brown sugar, eggs, vegetable oil, apple cider vinegar and vanilla.
- Add the wet ingredients to the dry ingredients.
- Stir until well combined.
- Mix in the chocolate chips.
- Divide the batter equally among the 12 muffin cups.
- Optional: Top each muffin with a few additional chocolate chips.
- Bake for about 18 – 20 minutes, or until an inserted toothpick comes out clean or with a few moist crumbs attached. Let cool slightly in the pan, then transfer to a wire rack to cool completely.
Notes
Note: use a blend that contains xanthan gum, so the muffins have enough structure and stability. Make sure your blend doesn’t contain any ingredients with strong flavours, such as bean flour. If using a blend with a higher starch content, add an additional 2 tablespoons of almond milk. See Baking with Gluten-Free Flour for more information.
Top tips
- Mix well – if you’re used to making muffins with wheat flour, you probably fear over mixing your muffin batter. But with gluten-free muffins, you don’t have to worry about over mixing the same way. If anything, the real risk is under mixing. Gluten-free flours don’t absorb liquids as quickly as wheat flour, so you need to give your batter a really good stir to make sure everything is really incorporated. And since there’s no gluten, you don’t have to worry about overworking the gluten strands which is what can make traditional muffins tough. If anything, gluten-free muffins benefit from the added structure a well-mixed batter provides.
- Serve warm – I find these muffins are best served warm. Reheat in a 300°F (150°C) oven for 10 minutes.
- If you don’t require the muffins to be dairy free, you can replace the almond milk with regular dairy milk (skim, 1% or 2% will all work).
- Baked muffins: 2 – 3 days in an air-tight container at room temperature. Reheat in a 300°F (150°C) oven for 10 minutes.
- Freeze: the baked muffins also freeze well – store well wrapped in a freezer safe bag or container for up to 1 month. To serve, thaw in a microwave for 20 seconds on high, and then warm in a 300°F (150°C) oven for 10 minutes.
Nutrition
Serving: 1 muffinCalories: 262kcalCarbohydrates: 34gProtein: 4gFat: 13gCholesterol: 30mgSodium: 402mgFiber: 3gSugar: 19g
Nutritional information shown is an estimate only.
See full disclaimer here. Tried this recipe?Mention @bakeinbalance or tag #bakeinbalance!