Gluten-Free Pumpkin Muffins

Ready to take a bite into fall? Try out my delicious Gluten-Free Pumpkin Muffin recipe!

Ingredients:

- 2 cups oat flour (you can grind your own or use store-bought)

- 1/2 tsp baking soda

- 1/2 tsp salt

- 1 tsp baking powder

- 3 tsp pumpkin spice

- 2 eggs

- 1 1/2 tsp vanilla

- 1 cup pumpkin puree

- 1/2 cup maple syrup

- 1/2 cup butter (melted)

- Optional add-ins: pecans, walnuts, dates, dried cranberries, raisins, or dark chocolate chips

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease the pan lightly.

2. In a large mixing bowl, combine the oat flour, baking soda, salt, baking powder, and pumpkin spice. Mix well to ensure even distribution of the dry ingredients.

3. In a separate bowl, whisk together the eggs, vanilla, pumpkin puree, maple syrup, and melted butter until well combined.

4. Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined. Be careful not to overmix, as this can result in dense muffins.

5. If desired, fold in your preferred add-ins such as pecans, walnuts, dates, dried cranberries, raisins, or dark chocolate chips.

6. Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.

7. Place the muffin tin in the preheated oven and bake for 15-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

8. Once baked, remove the muffins from the oven and allow them to cool in the tin for a few minutes. Then transfer them to a wire rack to cool completely.

9. Serve and enjoy these delicious gluten-free pumpkin muffins as a delightful treat for breakfast, snack, or dessert!

Note: Store any leftover muffins in an airtight container at room temperature