These Pumpkin Muffins are a healthy way to satisfy your pumpkin cravings. Made with no refined sugars, these gluten free muffins are a great fall breakfast.
Although it doesn’t feel like fall here in Florida that is not stopping me from putting pumpkin in nearly everything! These pumpkin muffins are gluten free with no refined sugar, and I subbed out almost all the butter for skim milk making them a healthier choice! But cinnamon oat topping on these muffins makes them taste like a decadent treat!
I gave them to my little friend Norah and her big brother Graham to test and they had no complaints! Of course, I didn’t tell them I tried to make them healthier.. what they don’t know wont hurt! As most people know three year olds can be very picky eaters so if Graham says they’re good I’ll take it as one of the best compliments!
That being said these muffins do dry out fast. They are perfect the day they are made and the next day, but after that they start to taste stale. Since I’m only one person eating a dozen muffins in two days is hard work. So make sure you share these muffins with your friends!
- Serves: 12
- Serving size: 1 Muffin
- Calories: 126
- Fat: 5 g
- Sugar: 3 g
- Fiber: 1.9 g
- Protein: 2.1 g
- 1.5 Cups Gluten Free Flour Blend
- 1 Teaspoon Ground Ginger
- 1 Teaspoon Ground Cinnamon
- 2 Teaspoon Baking Powder
- 1 Teaspoon Xanthum Powder
- 1 Teaspoon Salt
- ¾ Cup Pumpkin Puree
- 1 Cup Milk
- 1 Egg
- ¼ Cup Melted Butter
- 2 Tablespoon Coconut Palm Sugar
- ¼ Cup Oats
- 1 Teaspoon Cinnamon
- Mix together the second group of ingredients and set aside for topping
- Combine remaining dry ingredients
- Add the wet
- Mix Well
- Portion until muffin cups and top with a teaspoon of the oat mixture
- Bake at 375F for about 20 Minutes