Description
Delightful oat flour muffins infused with the rich spices of gingerbread and comforting essence of pumpkin, perfect for breakfast or as an afternoon treat.
Ingredients
Scale
- 2 large eggs, at room temperature
- ⅓ cup melted butter
- 1 cup pumpkin puree
- ⅓ cup maple syrup
- ⅓ cup blackstrap molasses
- 1 teaspoon vanilla extract
- ⅓ cup milk, at room temperature
- 2 cups oat flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon sea salt
- 1 teaspoon cinnamon
- 1 teaspoon ginger
- ½ teaspoon nutmeg
- ⅛ teaspoon cloves
Instructions
- Preheat your oven to 400°F (200°C) and line a standard 12-cup muffin pan with liners.
- In a large bowl, whisk together the oat flour, baking soda, baking powder, sea salt, cinnamon, ginger, nutmeg, and cloves.
- In another bowl, combine pumpkin puree, eggs, melted butter, maple syrup, molasses, vanilla extract, and milk, whisking until smooth.
- Pour the wet mixture into the dry ingredients, folding until just moistened.
- Using an ice cream scoop, fill muffin liners 2/3 to 3/4 full and bake for 5 minutes.
- Reduce the oven temperature to 375°F (190°C) and continue to bake for another 15-20 minutes, or until a skewer comes out clean.
- Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For best flavor, reheat muffins in the microwave for 15-20 seconds before enjoying.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Muffins
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 8g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Keywords: muffins, pumpkin, gingerbread, oat flour, fall recipes, gluten-free baking