⅓cupcoconut oil or applesauceI used ¼ cup applesauce and ⅛ cup coconut oil so it still rises well and isn’t too dense
½cuppure maple syrup
2flax eggs
1cuppumpkin puree
½cupmilk of choiceI used soy
1teaspoonbaking soda
1teaspoonvanilla extract
½teaspoonsalt
1tsppumpkin spice seasoning
2 ½cupsgluten-free oat flour
Optional Add-Ins: ½ cup mix-ins like chopped walnuts or pecanschocolate chips, raisins, dates,...
Instructions
Preheat oven to 350 degrees Fahrenheit and grease a muffin pan.
Mix two tablespoons ground flax with 6 tablespoons water. Let sit for 5 minutes to thicken.
If blending your oats to make oat flour, do so now. I blended 3 cups of oats to make about 2 1/2 cups oat flour.
In a large bowl, mix the melted oil, applesauce, and maple syrup together with a whisk. Add the flax eggs and whisk until blended. (Make sure the coconut oil doesn’t solidify. If it does, place it in the microwave for 10 seconds.)
Add the pumpkin purée, nut milk, pumpkin spice, baking soda, vanilla and salt, and whisk to blend.
Lastly, stir in the flour with a wooden spoon until combined (do not over mix). Some lumps are ok! If you’re adding any additional mix-ins, gently fold them in now.
Pour the batter into your greased muffin pan and sprinkle lightly with cinnamon. If you’d like a pretty swirled effect, run the tip of a knife across the batter in a zig-zag pattern.
Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean (every oven is different and could depend on the muffin size). Let the muffins cool for 10 minutes before serving.