Delicious and easy to make Pumpkin Cranberry Oat Muffins!
Looking for a festive and delicious Fall-inspired treat? These Pumpkin Cranberry Oat Muffins are sure to hit the spot! Made with gluten-free oat flour and plenty of fibre-rich fruit, they make for a hearty and satisfying snack. And the best part? You can bake these muffins in batches and freeze them for later. So you always have them on hand when the mood strikes.
To make the oat flour, simply puree oats in a blender or food processor until they reach a flour-like consistency. Then add in the pumpkin pie spice, baking soda and salt, and pulse until the mixture is evenly combined. Set this aside for now. In a separate large mixing bowl, whisk together the eggs, milk, pumpkin puree, cranberries, maple syrup, oil and vanilla extract until evenly combined. Then fold the dry ingredients into the wet ingredient mixture, and stir until everything is just combined. (Try to avoid over-mixing.)
Once everything is ready to go, portion the batter into the prepared muffin cups and bake for 15-18 minutes. And that’s it! Enjoy your fresh-baked Pumpkin Cranberry Oat Muffins as is, or top with a dollop of cream cheese frosting for an extra special treat. Just be warned – they’re addictively good!
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Pumpkin Cranberry Oat Muffins
Description
A gluten-free fibre filled muffin recipe that can be batch baked and frozen.
Ingredients
3 cups old-fashioned oats
1/2 cup dried cranberries
1 tablespoon pumpkin pie spice, homemade or store-bought
1 1/2 teaspoons baking soda
3/4 teaspoon salt
2 eggs
1 cup milk or unsweetened almond milk, plain or vanilla
1 cup pumpkin puree
1/2 cup maple syrup
3 tablespoons canola oil
1 teaspoon vanilla extract
Instructions
Preheat oven to 375°F. Line a 12-cup muffin pan cupcake liners. Set aside.
Make OAT FLOUR: Puree oats in a blender or food processor until they reach a flour-like consistency. Add in the pumpkin pie spice, baking soda and salt, and pulse until the mixture is evenly combined. Set aside.
In a separate large mixing bowl, whisk together the eggs, milk, pumpkin puree, cranberries, maple syrup, oil and vanilla extract until evenly combined. Fold the dry ingredients in with the wet ingredient mixture, and stir until the mixture is just combined. (Try to avoid over-mixing.)
Portion the ingredients into prepared baking cups.
Bake for 15-18 minutes, or until a toothpick inserted in the centre of the muffins comes out clean. Remove from the oven and place the pan on a cooling rack for 5 minutes.
Serve warm. Or let the muffins cool to room temperature, then store in a sealed container for up to 3 days, or freeze for up to 3 months.
Notes
Original recipe adapted from: https://www.gimmesomeoven.com/healthy-pumpkin-muffins/
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