I’m definitely late to the fall recipe party, but better late than never! It’s hard to get into the fall and winter spirit while living in California because it’s been at least 85 degrees every day for the past few months in a row, BUT these muffins definitely make it feel like the holiday season is among us.
Pumpkin spice is a very divisive flavor. On one hand, we have the die-hard PSL fans who count down the days until Starbucks’s newest fall flavors drop, and on the other, we have the people who could not care less about anything pumpkin spice related. To be completely honest, I’m more on the “could-not-care-less” about pumpkin spice side of things, but I’ll never turn down a fun fall dessert.
This recipe is gluten free AND dairy free, but I promise it’ll please even the most intense gluten-free dessert skeptics. These muffins are made from a base of oat bran and coconut flour, but you can use regular flour or gluten free flour in place of the coconut if you prefer. The canned pumpkin gives this dessert the moisture it needs since the oat bran is pretty dry.
Although the recipe only calls for 1-2 teaspoons of pumpkin pie spice, I promise it’ll go a long way. If you really like the pumpkin spice flavor, go ahead and add in 2 teaspoons, but make sure to mix the dry ingredients together really well so that the spice is able to evenly distribute throughout the muffins. If you stick to 1 teaspoon or even 1.5 teaspoons, you’ll get a nice and mellow pumpkin spice flavor. In this recipe, I prefer less rather than more.
I’ve linked the exact products I used for this recipe below. Please note that I’m not affiliated with the brands that are featured, but I will receive a small percentage of any sales I make through these links.
I love serving these bad boys for breakfast with a steaming cup of coffee, frothy milk, and a tiny sprinkle of Trader Joe’s pumpkin pie spice seasoning on top. These last about a week in the fridge when stored in an air-tight container, so you’ll have plenty of time to become accustomed to your new favorite snack.
Gluten Free Pumpkin Spice Oat Bran Muffins
Equipment
- Oven
- Muffin pan
- Muffin liners (optional)
- Whisk
Ingredients
Dry Ingredients
- 1.5 cups Oat bran
- 1 cup Coconut flour (sub GF flour or regular flour)
- 1/2 cup Cane sugar (sub brown sugar or coconut sugar)
- 2 tsp Baking powder
- 1-2 tsp Pumpkin pie spice
- 1 pinch Salt
- 1 cup Chocolate chips (measure with your heart)
Wet Ingredients
- 1 can Canned pumpkin
- 2 Eggs
- 0.5 cups Almond milk (sub milk of choice)
Instructions
- Preheat your oven to 400°F (204°C).
- Place all of the dry ingredients, except for the chocolate chips, in a large bowl and mix until well combined.
- Crack the eggs into a separate bowl and whisk them well.
- Mix the rest of the wet ingredients in until well combined.
- Pour the wet mixture into the dry mixture and mix until everything is fully incorporated.
- Fold in the chocolate chips.
- Line a muffin tin with muffin liners and evenly distributed the mixture amongst about 12 cups.
- Bake for 20 mins and prick with a toothpick afterward to make sure they are fully cooked through.
- Let cool and serve with a frothy latte.
