Pumpkin Muffins

By á-29897

You can make your own oat flour by grinding about 1 1/2 cups gluten-free whole oats to make 1 cup. Flaxseed meal substitutes for xanthan gum by providing a binding to the batter; it also adds omega-3s and fiber.
YIELD: 32 muffins

PER SERVING: 121 cal, 5g fat (3g mono, 2g poly, 1g sat), 23mg chol, 1g protein, 17g carb, 2g fiber, 115mg sodium

Ingredients

• 3 cups (360 grams) gluten-free oat flour
• 1/4 cup (26 grams) golden flaxseed meal
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 cup (182 grams) brown sugar
• 4 teaspoons pumpkin pie spice
• 1/4 cup canola oil
• 4 eggs
• 1 (15-ounce) can pumpkin purée
• 1 cup almond milk
• 2 teaspoons vanilla extract
• 1/2 cup pecans (toasted and chopped)
• 1/2 cup golden raisins

Details

Servings 32
Adapted from deliciousliving.com

Preparation

Step 1

1.Preheat oven to 350˚. Coat 32 muffin cups with cooking spray or line with paper liners.
2.In a bowl, whisk oat flour, flaxseed meal, salt, baking powder, baking soda, brown sugar, and pumpkin pie spice. In a second bowl, whisk oil, eggs, pumpkin, almond milk, and vanilla until well combined. Add dry mixture to pumpkin mixture and mix well. Stir in nuts and raisins.
3.Spoon batter into muffin cups no more than two-third full. Bake 13-15 minutes, or until a tester comes out clean (check muffins at 10 minutes and rotate pan for more even baking). Cool in pans for 5 minutes, and then turn out on a rack to cool completely.