More Fall Desserts:
Moist Vegan Banana Bread with Walnuts Banana Rum Cake Pumpkin Bread with Saffron Cream Cheese Frosting No-Bake Pecan Pie Cheesecake Pumpkin Cake with Maple Cream Cheese Glaze Apple Walnut Cake with Salted Caramel Frosting
Tried this recipe? If so, please leave a comment & rate this recipe. That would mean so much to me. If you’re on Instagram, please tag me so I can see your creations. I’m happy to share and mention you. Thank you! Generally speaking, anything can taste good when made with insane amounts of butter and sugar. The real challenge is attempting to bake desserts that taste good without all the extra fat and calories. I’ll be the first to admit that I have a sweet tooth, but I’m all about balance when it comes to sugar. These healthier Pumpkin Oat Muffins are gluten-free, dairy-free, and refined sugar-free. They also contain a couple of tablespoons of oil and unsweetened applesauce, making them super moist. I hope you guys give them a try. They’re the perfect breakfast treat or snack.
Chocolate Chips – If you love chocolate, you may add a 1/4 cup of bittersweet chocolate chips. Egg-Free – Swap the eggs for flax eggs. Here’s a great Flax Egg recipe for it.
- In a medium bowl, combine dry ingredients – oat flour, pumpkin spice, cinnamon, salt, baking powder, and baking soda. Stir. (Image 2)
- Mix well until combined. (Image 4)
- Mix well, but do not over-mix. (Image 6)
- Now add rolled oats and chopped pecans. (Image 7)
- Fold ingredients into the batter. (Image 8)
- Place the scoop batter inside each muffin holder. (Image 10)
- Top each muffin with 5 pumpkin seeds. Place into the oven for 27-28 minutes at 350 degrees. (Image 11)
- Perform the toothpick test by inserting a toothpick to make sure your muffins are ready. Wait to cool before removing them from the muffin tray. (Image 12) → Jams/Nut Butter/Maple Syrup – After lightly toasting the muffin, you can also top it with pumpkin butter, fig jam, orange marmalade, or your favorite nut butter (peanut butter, almond butter, or cashew butter). You can sprinkle some more pumpkin spice on top with a light glaze of maple syrup. → Biscoff/Nutella – For a little indulgence, you may spread some Biscoff or Nutella too. → Storage – To store these muffins, place them in an airtight container and refrigerate for up to 5 days. You may also wrap each muffin in plastic wrap and freeze these muffins for up to 3 months. Once you’re ready to eat, place them in the refrigerator to thaw and then lightly toast as usual.
