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Snickerdoodle Pumpkin Muffins (gluten-free, whole grain)

Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings 12 muffins
Calories 172 kcal
Author Chelsea Green

Ingredients

Snickerdoodle Pumpkin Muffins

  • 1/4 cup butter, melted (or coconut oil)
  • 1/4 cup sugar
  • 1/2 cup applesauce
  • 1 cup pumpkin puree
  • 1/4 cup milk of choice (skim, 2%, whole or almond)
  • 1 tsp vanilla
  • 2 eggs
  • 1 3/4 cup oat flour (certified gluten-free) or gluten-free all purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 2 tsp pumpkin spice seasoning
  • 1/2 tsp salt
  • 1/2 cup cinnamon chips, butterscotch chips or white chocolate chips

Cinnamon Sugar Topping

  • 2 tbsp sugar
  • 1 tsp cinnamon

Instructions

  1. Preheat your oven to 350 and spray with non-stick spray, or line, two muffin pans (this recipe makes 15 muffins).

  2. In a mixing bowl, combine your dry ingredients and stir together.

  3. In another mixing bowl, combine your wet ingredients (applesauce, sugar, pumpkin puree, coconut oil, milk, vanilla and eggs) and stir. To ensure that your coconut oil doesn't solidify you can microwave your milk (and applesauce) to room temperature before adding them to the bowl.

  4. Combine your wet and dry ingredients, and stir together well. Your batter will be a little loose, and as your oats soak up the wet ingredients it will thicken.

  5. Add your cinnamon chips and fold into your batter. Scoop into each muffin tin and fill each about 2/3 way full. 

  6. In a small bowl, mix together your cinnamon sugar topping. Sprinkle about 1 teaspoon on top of each muffin.

  7. Bake in the oven for about 20-25 minutes, or till the muffins are set on top and a toothpick inserted comes out clean. 

  8. Devour!

Recipe Notes

Stored in the fridge in an airtight container these will last about a week. You can also freeze them!