Gluten Free Pumpkin Oatmeal Muffins

Weigh out the ingredients


You'll need GF 1:1 flour, baking powder, salt, oats, brown sugar, pumpkin puree, vanilla, eggs, butter, pumpkin spice, molasses, oil, and sugar.

Mix dry ingredients


In a medium bowl, whisk together the gluten free 1:1 flour, rolled oats, baking powder, pumpkin spice and salt. Set aside.

In a large mixing bowl, cream together the sugars and butter with an electric hand mixer.

Cream butter & sugars


Mix in the eggs and stir until fully combined and the texture is smooth.

Mix in the eggs


Then, add the pumpkin purée, oil, molasses, and 2 teaspoons of vanilla, and mix until well combined.

Add wet ingredients


Add the dry ingredients to the wet, and use a rubber spatula to gently mix until just combined.

Mix wet & dry


Divide the batter between each muffin liner. Sprinkle the spiced sugar on top of each. Bake the muffins for 5 minutes, then turn the oven down to 375 and continue baking for another 15-18 minutes until a toothpick inserted comes out clean.

Divide & bake


Enjoy these pumpkin oatmeal muffins for breakfast all week long!