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Gluten free pumpkin muffins with chocolate chips: Made with applesauce and a touch of maple syrup for sweetening, oat flour, and pumpkin, these are packed with delicious flavor and nutritious ingredients #gf #glutenfree #pumpkinspice #fallrecipe #pumpkinrecipe #pumpkinmuffins #breakfast #gfbreakfast

Gluten Free Pumpkin Muffins

Made with applesauce and a touch of maple syrup for sweetening, oat flour, and pumpkin, these gluten-free muffins are packed with delicious flavor and nutritious ingredients.

Course Breakfast, Dessert, Snack
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 36 mini muffins

Ingredients

  • 1 cup applesauce unsweetened
  • 3/4 tsp baking soda
  • 1/2 tsp apple cider vinegar
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp allspice
  • 1/4 tsp salt
  • 15 oz canned pumpkin
  • 1 tsp vanilla
  • 2 tbsp melted butter cooled
  • 2 tbsp maple syrup optional
  • 3 large eggs
  • 1 cup oats
  • 1 cup oat flour
  • 1 cup chocolate chips 70% cacao

Instructions

  1. Preheat oven to 375°F

  2. In a large bowl, dissolve baking soda, vinegar, cinnamon, nutmeg, allspice, and salt in applesauce

  3. Add canned pumpkin and mix well

  4. Add vanilla, butter, syrup, and eggs and mix until uniform

  5. Stir in oats, oat flour, and chocolate chips

  6. Spray non-stick spray into silicone molds or muffin tins and spoon batter to fill each cup 3/4 of the way

  7. Bake at 375°F for 15 minutes for mini muffins or 25 minutes for full-sized muffins

Recipe Notes

Variations and tips:

 

If you are a big pumpkin spice fan, feel free to increase the amounts of spices for a stronger flavor.