Gluten free oat and honey pumpkin muffins made with simple natural ingredients. Easy to make, the perfect healthy snack, nut free and dairy free too.
It’s taken me a few weeks to get back into the swing of baking after the Christmas break; after time away from home I’ve just been craving lots of simple, veggie-based meals, green smoothies and comforting bowls of porridge. But, as the weather in London has been particularly icy of late, I’ve also been craving steaming hot cups of tea, bread and cake! Enter these Oat and Honey Pumpkin Muffins.
Late last year I made a recipe for savoury pumpkin oat bread, and it reminded me (i) just how great the combination of pumpkin + oats is and (ii) just how easy it is to blend up some oat flour and use it in baking. Oats are such an economical option; even the certified gluten-free oats are often cheaper than lots of other gluten-free baking alternatives like ground nuts, etc. These Oat and Honey Pumpkin Muffins also have the advantage of being nut-free too, which is handy for school lunchboxes in areas where nuts are not allowed at school.
In combination with oats I’ve used a wholegrain gluten-free flour blend developed by the Free From Fairy (aka Vicki!) – this is a relatively new product on the market and I’m really enjoying playing about with it! Vicki’s flour blends together wholegrain teff, millet and buckwheat. It’s higher in protein and lower in starch than the typical GF flour blend you find.
I really enjoyed the results this flour produced in these Oat and Honey Pumpkin Muffins. If you can’t find this specific flour, you could use another GF flour blend (or perhaps mix together a GF flour blend and mix in some buckwheat, teff and/or millet if your blend doesn’t contain any of these). Definitely experiment with what you have!
These Oat and Honey Pumpkin Muffins are delicious lightly warmed up, and smell so amazing. I hope you enjoy them!
Oat and Honey Pumpkin Muffins (gluten free)
- 185 grams gluten-free flour (1 1/3 cups)
- 120 grams gluten-free rolled oats (1 1/3 cups)
- 3 tbsp ground flaxseed
- 1 tsp baking powder
- 1/2 tsp bicarb soda
- 1 tsp ground cinnamon
- 1/4 tsp salt
- 300 grams pumpkin puree (1 1/4 cups)
- 1/2 cup honey
- 3 eggs
- 1/3 cup coconut oil, melted (or butter) (60 mL)
- 2 tbsp coconut milk (or milk of choice)
- 1 tbsp vanilla extract
- 1/2 cup sultanas
- 1/3 cup pumpkin seed for topping (optional)
- Preheat oven to 180 C. Oil a 12-cup capacity muffin tray (my tray holds 1/2 cup per muffin hole, approximately), or alternatively line with muffin liners.
- Place rolled oats in a food processor or blender and pulse until the oats are ground into a coarse flour (it’s okay if some chunky pieces remain).
- In a large mixing bowl, combine the oats, gluten free flour, flaxseed, baking powder, bicarb soda, salt and cinnamon.
- In another bowl, whisk together the three eggs. Then, into the eggs, whisk in the pumpkin puree, honey, melted coconut oil, coconut milk and vanilla extract (I recommend doing it in that order – that way if your coconut oil is a little hot if you’ve just melted it, it will not cook and curdle the eggs!).
- Combine the dry ingredients and the wet ingredients to form a thick batter; it will be very thick, almost like a mousse consistency. Fold in the sultanas.
- Divide the mixture between the muffin holes and lightly press into the muffin holes so the batter sits evenly in each hole. Sprinkle over some pumpkin seeds, if using them.
- Bake the muffins from approximately 35 minutes, or until the muffins feel firm to touch in the centre, and the tops are starting to turn a dark golden brown in places. (Honey makes the muffins darken quite a bit so they will go quite dark in places; just be careful not to let them burn. Reduce the oven heat slightly if you are worried about them cooking too quickly and burning; I know ovens can be temperamental and each is slightly different).
- Allow the muffins to cool on a wire rack. Store in an airtight container for 2-3 days, or they will keep for about 1 week in the fridge or 3 months if frozen.