Description

These Pumpkin-Oat Mini Muffins are a delightful gluten-free treat that combines the earthy flavor of pumpkin with warm spices and hearty oats. Perfect for a snack or breakfast, these muffins are not only easy to make but also packed with healthy ingredients. Customize them with your favorite add-ins like mini chocolate chips or dried cranberries to make them even more irresistible!

Ingredients

1 ½ cups rolled oats

1 teaspoon baking powder

1 teaspoon pumpkin pie spice

¼ teaspoon baking soda

¼ teaspoon salt

2 large eggs

1 cup unseasoned pumpkin puree

¾ cup packed dark brown sugar

3 tablespoons grapeseed or neutral oil (canola or avocado oil)

1 teaspoon vanilla extract

⅓ cup mini chocolate chips or chopped dried cranberries (optional)

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Instructions

Preheat your oven to 350°F (175°C) and lightly coat a 24-cup mini muffin tin with cooking spray.
In a blender, pulse the rolled oats until finely ground.
Add baking powder, pumpkin pie spice, baking soda, and salt to the ground oats, pulsing to combine.
Add eggs, pumpkin puree, brown sugar, oil, and vanilla extract to the blender. Puree until smooth.
Stir in mini chocolate chips or dried cranberries by hand.
Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
Bake for 15-17 minutes or until a toothpick comes out clean when inserted into the center of a muffin.
Let the muffins cool in the pan for 5 minutes, then remove from the pan and cool completely on a wire rack.

Notes

For variations, you can add raisins, nuts like walnuts or pecans, or even dried cranberries for extra flavor.
If making regular-sized muffins, use a 12-cup muffin tin and bake for 18-20 minutes.
Store muffins in an airtight container for up to 3 days at room temperature, or refrigerate for up to a week.
These muffins freeze well for up to 3 months.