These Gluten Free Pumpkin Oat and Nut Muffins are PACKED with healthy nutrients. They’re dense and filling, and even though they’re small, you’ll only need to eat one to feel satisfied, which makes them the perfect grab-and-go breakfast. They’re semi-sweet and full of texture from the chopped walnuts.
A word of advice: don’t go into these muffins expecting a fluffy, super sweet muffin. Think of them more like an energy bar in muffin form. That’s not to say they aren’t delicious- they are super yummy. But with only half a cup of sugar in the whole batch (honey or maple syrup can also be used) and a ton of chopped walnuts in every bite, they are crunchy, dense, and only slightly sweet.
This recipe was inspired by oatmeal. It seems that at any given point in October or November, I always have a small amount of canned pumpkin leftover from a recipe that I somehow need to use up. I usually make oatmeal with it by mixing together some oats, a spoonful of the pumpkin, walnuts, cinnamon, and a pinch of salt, microwaving it, and adding in some maple syrup. Oh boy- it’s delicious (and if you need to use up some pumpkin, I recommend you try it!).
These muffins use almost the exact same ingredients as the oatmeal- oats, pumpkin puree, cinnamon, and chopped walnuts (pecans can also be used). If I weren’t on a “baby budget” right now, I’d have sweetened them with maple syrup, but I used brown sugar instead.
It’s like oatmeal, in muffin form, to go!
Speak of oats- this recipe requires oat flour. You can buy oat flour at many stores, but if you want to, you can also make your own very easily. Just put some oats in a food processor and blend until powdery. Boom. Done. It couldn’t be easier.
The star ingredients of these muffins are pumpkin, oats, and walnuts, all of which pack a high nutritional punch. They’re full of fiber from the oats, full of protein and healthy fats from the nuts, and full of vegetables from the pumpkin. You can feel great about eating one of these for breakfast or sending your kids off to school with one for a breakfast on-the-go.
I used butter and brown sugar when I made this recipe, but if you want to make these muffins even healthier, you can swap out the butter for coconut oil and the sugar for honey or maple syrup.
Loving healthy fall pumpkin recipes? Try these whole grain and refined sugar free pumpkin pie pancakes, these dark chocolate and cranberry pumpkin oat cookies, or this spiced pumpkin pie oatmeal if you’re looking for more.
Recipe for Gluten Free Pumpkin Oat and Nut Muffins below!
|Gluten Free Pumpkin Oat and Nut Muffins|| |
- 4 tablespoons melted butter (coconut oil can also be used)
- 2 eggs
- ½ cup brown sugar (honey or maple syrup can also be used)
- 1 15 oz. can pumpkin puree (or about 1.5 cups)
- ½ cup milk
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- 2¼ cup oat flour*
- 1 cup chopped walnuts*
- Preheat the oven to 350 degrees and line a muffin pan with liners.
- Whisk together butter, eggs, and brown sugar.
- Add the pumpkin puree and milk and whisk until smooth.
- Add the baking powder, baking soda, salt, and cinnamon and whisk until incorporated.
- Stir in the oat flour with a wooden spoon until well incorporated.
- Fold in the walnuts.
- Distribute evenly in muffin pan.
- Bake for 25 minutes or until toothpick inserted in center of a muffin comes out clean.
- Allow to cool for 10-15 minutes before eating.
Freeze muffins in an airtight container or bag for up to six months. Microwave for 20-30 seconds when you are ready to eat, or let it defrost by itself for a couple of hours.
*I make my own oat flour and chop my own walnuts (separately) in my food processor. Just add the oats and process until a powdery consistency. Add the walnuts and pulse a few times until finely chopped in consistency.