These Gluten Free Pumpkin Oat Muffins are packed with healthy ingredients like oats, pumpkin, and walnuts. They're more like a delicious energy bar than a muffin, and are the perfect hearty grab and go breakfast.
Preheat the oven to 350 degrees and line a muffin pan with liners.
Whisk together melted butter (4 tablespoons), two eggs, and brown sugar (1/2 cup).
Add the canned pumpkin puree (15 oz.) and milk (1/2 cup) and whisk until smooth.
Add the baking powder (1 teaspoon), baking soda (1 teaspoon), kosher salt (1/2 teaspoon), and cinnamon (1 teaspoon) and whisk until incorporated.
Stir in the oat flour (2 1/4 cups) with a wooden spoon until well incorporated.
Fold in the chopped walnuts (1 cup).
Distribute batter 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.
If you have a gluten sensitivity, make sure to use certified gluten free oat flour (oats are naturally gluten free, but are often processed in the same plant as gluten products and can become contaminated).
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.
The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.