Healthy Pumpkin Oatmeal Muffins
These Gluten Free Pumpkin Oatmeal Muffins are the real deal. They are made with oat flour, packed with cranberries and topped with the best oat crumble. They are easy to make, so delicious and make a great on-the-go breakfast or holiday brunch muffin.
Ingredients
For Pumpkin Muffins
- 2/3 cup sweetened dried cranberries
- 2 eggs
- ¾ cup coconut sugar
- ⅓ cup avocado oil (see note)
- 3/4 cup pumpkin puree
- ¼ cup milk of choice (we used almond milk)
- 1-1/2 cups (180g) oat flour
- 2 tablespoons (15g) coconut flour
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon cinnamon
Streusel:
- 1/3 cup oat flour
- ½ cup old fashioned oats
- ⅓ cup coconut sugar
- 3 tablespoons butter, melted coconut oil
- Pinch salt
Directions
- Preheat oven to 350ºF and line a 12 cup muffin tin with silicone or parchment paper liners.
- Place cranberries in a heat proof bowl and pour enough hot water over them to cover. Let soften while you make the muffin batter.
- In a large bowl add eggs, coconut sugar, oil, pumpkin puree, and milk and whisk together to combine.
- Add oat flour, coconut flour, baking soda, baking powder, salt and cinnamon and mix with a spatula until smooth.
- Drain cranberries and fold into the batter.
- Make the streusel: Combine oat flour, coconut sugar, butter and salt in a bowl and mix together.
- Fill each muffin cup ¾ full. Top each muffin with about 1 heaping tablespoon of the streusel.
- Bake in the middle rack for 18-20 minutes, or until the muffins spring back when touched.
Recipe Notes
- You can substitute any oil you typically use. We regularly use avocado oil, but any other neutral tasting oil will work here.
