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Gluten Free Pumpkin Oatmeal Muffins

Quick and easy, gluten free pumpkin oatmeal muffins that are healthy, delicious, and full of cranberries! Perfect for breakfast or snack!!
Course Snack
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 8 Muffins
Calories 144kcal
Author FoodFaithFitness

Ingredients

  • 1 1/4 Cups Oat flour (135g)
  • 1 1/2 tsps Pumpkin pie spice
  • 1 tsp Baking powder
  • 1/2 tsp Ginger powder
  • 1/2 tsp Cinnamon
  • 1/2 tsp Baking soda
  • 1/4 tsp Salt
  • 3/4 Cup Canned pure pumpkin
  • 1 Egg
  • 1/2 Cup Coconut sugar (or brown sugar)
  • 1/4 Cup Plain non-fat Greek yogurt
  • 1/4 Cup Un-sweetened vanilla almond milk
  • 1/2 tsp Vanilla extract
  • 1/3 Cup Dried cranberries roughly chopped

Instructions

  • In a medium bowl, combine the oat flour, baking powder, baking soda, salt and pumpkin pie spice, ginger powder and cinnamon.
  • In a large bowl, whisk together the pumpkin, egg, sugar Greek yogurt, almond milk and vanilla until well combined.
  • Slowly add the dry ingredients into the wet ingredients, followed by the cranberries. Mix until just combined. Cover and refrigerate 1 hour.
  • Heat your oven to 450 degrees and spray a muffin pan with cooking spray. Fill 8 of the cavities about 2/3 of the way full.
  • Bake for 5 minutes. Then, turn the heat down to 375 degrees and bake another 15-17 minutes or until a toothpick inserted in the center comes out clean.
  • Let cool COMPLETELY in the pan.
  • Devour!

Notes

* Starting the muffins off at high heat, then lowering, makes for nice big muffins tops! :)

Nutrition

Calories: 144kcal | Carbohydrates: 30g | Protein: 4g | Fat: 1.8g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.6g | Monounsaturated Fat: 0.7g | Cholesterol: 23mg | Sodium: 86mg | Potassium: 74mg | Fiber: 2.6g | Sugar: 16.7g | Vitamin A: 72IU | Vitamin C: 1.6mg | Calcium: 0.9mg | Iron: 6.6mg