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!