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I always love a challenge when it comes to the kitchen. A good friend of mine was going through a hard time and I wanted to take her some food, but she can’t eat gluten and one of her children can’t eat peanut butter or eggs. So this was my challenge! Wanting to do something that tasted like fall, I decided to try to make some gluten free pumpkin muffins and replace the eggs with pumpkin. I wasn’t sure how it would turn out, but the results were delicious!
These are a great option if you have a friend who has similar dietary restrictions. You could also make this dairy free if you used a different kind of oil instead of the butter. And if you replace the honey with maple syrup, it would also be vegan!
Gluten Free Pumpkin Muffins
Preheat the oven to 350 degrees before you get going.
Here’s everything you’ll need. You can use a different sweetener if you want, although if it’s not a liquid, I’m not sure how it will work out. (Let me know if you try it!)
If you don’t have pre-ground oat flour, you can make it with a food processor as long as you have rolled oats.
If it’s not perfectly fine, it’s OK. It will still work for this recipe! However, I wouldn’t recommend using the rolled oats as they come.
I used butter for the fat, but you can use any oil.
Mix in the other dry ingredients with the oat flour and stir to combine.
Then mix together your wet ingredients: butter, pumpkin, and vanilla.
Now add the dry ingredients.
Stir together until just combined.
Put the batter in a greased muffin tin and bake for 18-20 minutes.
You’ll notice these don’t rise a ton, but they are extremely dense and also very filling! I gave some to my neighbor who just had a baby and she said her husband had one for breakfast for several mornings in a row.