Fluffy Pumpkin Oat Muffins and Donuts ~ Gluten-Free
Fluffy pumpkin oat muffins and donuts are gluten-free, healthy, and flavorful but not overpowering. They are incredibly soft and fluffy. They are delicious, both warm and chilled. You can make all muffins, all donuts, or some of both. Mini muffins are always fun, too.
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Pumpkins and sweet potatoes are rich in antioxidants and vitamins, which help boost immunity and provide the essential mineral potassium.
Need more fiber in your diet? One cup of sweet potatoes has more than 8 grams of fiber.
To Make These Fluffy Pumpkin Oat Muffins and Donuts, You Will Need These Ingredients:
- Olive oil
- Pumpkin Puree or substitute sweet potato puree for an even sweeter muffin
- Lg eggs
- Pure maple syrup
- Dairy-free or regular milk
- Vanilla extract
- Cinnamon
- Pumpkin pie spice
- Old fashioned rolled oats ~ certified gluten-free if needed
- Oat flour ~ certified gluten-free if needed
- Baking soda
- Salt
- Optional chopped walnuts or pecans
The pumpkin muffins bake in 21 minutes, the donuts in 15 minutes, and the mini muffins or bites bake in 11 minutes. They are wonderful plain, or you can add a little vanilla frosting or drizzle over the top. I add some frosting and nuts to the donuts and even serve them for dessert.
You can store these muffins and donuts in an airtight container at room temperature or freeze them for longer storage.
Try these gluten-free double chocolate pumpkin muffins, too; they are a gluten-free, vegan treat and truly a family favorite.
Enjoy!
Fluffy Pumpkin Oat Muffins and Donuts
Ingredients
- 1/3 cup Olive oil
- 1/2 cup Pure maple syrup
- 2 Lg Eggs
- 1 cup Pumpkin puree or sweet potato puree
- 1/4 cup Non-dairy milk ~ I used oat milk
- 1 tsp Vanilla extract
- 1 tsp Cinnamon
- 1/2 tsp Pumpkin pie spice ~ homemade link in notes
- 1 tsp Baking soda
- 1/2 tsp Salt
- 2 cups Oat flour ~ certified gluten-free if needed ~ certified gluten-free if needed
- 1/3 cup Old fashioned Oats
- 1/2 cup Chopped pecans ~ optional
Instructions
- Preheat oven to 325
- Prepare muffin pan with paper or silicone liners
- Add pumpkin, oil, pure maple syrup, eggs, and dairy-free milk in a large mixing bowl. Mix ingredients to completely combine and until smooth.
- Add dry ingredients and stir to combine.
- Spoon evenly into muffin cups.
- Bake for 21 minutes. Muffins will spring back when touched gently or a toothpick inserted in the center comes out clean. Bake donuts 15 minutes and mini muffins 11 minutes.
- Let muffins cool 5-10 minutes before removing them from the pan
- Store completely cooled muffins in an airtight container at room temperature or
Notes
Nutrition
