Are you ready to indulge in a deliciously wholesome treat that’s both gluten-free and vegan? These Blueberry Pumpkin Oat Muffins are not just a delightful combination of flavors; they’re also packed with nutrients that will keep you energized throughout your day! With the warm, comforting taste of pumpkin and the burst of juicy blueberries, these muffins are perfect for breakfast, a snack, or even a guilt-free dessert. Plus, they come together in just 35 minutes! Don’t miss out on this scrumptious recipe that will have your taste buds dancing and your kitchen filled with mouthwatering aromas!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Vegan
Serves: 12 muffins
Ingredients
- 1 cup gluten-free rolled oats
- 1 cup pumpkin puree
- 1/2 cup maple syrup
- 1/4 cup almond milk
- 1 cup blueberries (fresh or frozen)
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with silicone liners or lightly grease with coconut oil.
- In a large mixing bowl, combine gluten-free rolled oats, baking soda, cinnamon, and salt. Mix thoroughly to distribute dry ingredients evenly.
- In a separate bowl, whisk together pumpkin puree, maple syrup, and almond milk until smooth and well combined.
- Pour wet ingredients into dry ingredients and stir gently until just mixed. Be careful not to overmix the batter.
- Gently fold in blueberries, ensuring they are evenly distributed throughout the batter.
- Scoop the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
- Optional: Sprinkle additional oats or cinnamon on top of muffins for extra texture and flavor.
- Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
Tips
- Use Fresh Ingredients: For the best flavor and texture, opt for fresh blueberries and high-quality pumpkin puree. If using frozen blueberries, do not thaw them to prevent excess moisture in the batter.
- Don’t Overmix: When combining the wet and dry ingredients, mix just until combined. Overmixing can lead to dense muffins, so a few lumps are perfectly fine!
- Customize Your Muffins: Feel free to add other mix-ins like nuts or seeds for added crunch and nutrition. Chopped walnuts or chia seeds work beautifully in this recipe.
- Check for Doneness: Ovens can vary, so start checking your muffins at the 22-minute mark. A toothpick inserted into the center should come out clean when they’re ready.
- Storage Tips: To keep your muffins fresh, store them in an airtight container at room temperature for up to 3 days, or refrigerate them for up to 5 days. You can also freeze them for longer storage—just thaw and enjoy whenever the craving strikes!
Nutrition Facts
Calories: 180kcal
Carbohydrates: 32g
Protein: 4g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
