Gluten-Free Pumpkin Muffins

This muffin recipe is incredibly simple and tastes like Fall! It makes a great addition to breakfast or mid-afternoon snack. Pumpkin is a great source of beta-carotene, which is important for vision, skin and maintaining a strong immune system. Each muffin provides half of your daily needs for vitamin A, 3 grams of fibre and 4 grams of protein, helping to keep your blood sugar levels stable.

Prep Time: 10 minutes Bake Time: 20-22 minutes Total Time: 30-32 minutes Yield: 12 muffins

Ingredients

• ½ cup Rolled oats

• 1 ¼ cup All-purpose 1:1 gluten free flour (or regular all-purpose flour if not making gluten-free)

• ½ cup Brown sugar

• ¼ cup Granulated sugar

• 2 tsp. Cinnamon

• ¼ tsp. Nutmeg

• ¼ tsp. Cloves

• ½ tsp. Salt

• 1 tsp. Baking soda

• 2 Large eggs

• 1/3 cup Canola oil or extra virgin olive oil

• 2 ½ cups Canned pumpkin (not pie filling)

• 1 tsp. Vanilla

• Optional: ¼ cup Ground flaxseed

Directions

1. Preheat oven to 375°F.

2. Blitz rolled oats into a flour using a blender for 15-30 seconds.

3. In a medium bowl, whisk together dry ingredients: flours, sugars, spices and baking soda. If using flaxseed, add to mixture now.

4. In a large bowl, whisk together eggs, oil, pumpkin and vanilla.

5. Add the dry ingredients to the wet ingredients, stirring until everything is incorporated and being careful not to over mix.

6. Using a 1/3 cup measuring spoon, fill muffin tin lined with paper or reusable silicone liners. Muffins will be quite full.

7. Bake for 20-22 min. or until toothpick comes out clean.

8. Enjoy!