GF Pumpkin Oat Muffins

These freeze really well in an airtight container.  So if the idea of 48 mini muffins overwhelms you, take a deep breath.  It's super easy to whip up, and you can freeze extras for another day.  I also did it this way to use up an entire can of pumpkin, instead of having to store 1/2 a can in the fridge.  I'd rather store fully-made muffins in the freezer. ;-)

I also like to add chopped walnuts (1 cup) to these, but my daughter's classroom is nut-free, so I often omit them so I can pack muffins in her lunchbox.

Gluten-Free Pumpkin Oat Muffins
Yields 48 mini muffins


Ingredients:

• olive oil in a mister spray bottle
• 3 cups GF whole oat flour
• 2 cups sugar
• 1 tablespoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 2 teaspoons baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon salt
• 1 can (15 oz.) pumpkin puree
• 4 eggs
• 3/4 cup melted coconut oil
• 1.5 cups dried cranberries

Directions:

• Pre-heat oven to 350 degrees F.  Spray two mini muffin pans with olive oil.
• In a large mixing bowl, combine all the dry ingredients (oat flour through salt).  Then add in the wet ingredients (pumpkin puree through coconut oil) and mix on medium speed until fully incorporated.  Fold in cranberries (and any nuts, optional).
• Divide the batter into the prepared mini muffin tins.
• Bake for 13 - 15 minutes until muffins are golden brown and a toothpick inserted into the center comes out clean.
• Remove from oven and let sit for 10 minutes before transferring the muffins to a cooling rack.

These keep at room temperature for about a week. If you want to freeze the muffins, let them cool completely first before placing them into an airtight container.