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!…