The pumpkin muffins are made with oat flour, and they are soft, fluffy, and full of fall flavors. One bowl, gluten-free, and ready to be made ahead of time is this recipe.
– 113g or ½ cup butter– 200 g or 1 cup minus 2 tablespoons pumpkin puree– 200g or 1 cup brown sugar– 2 egg– ½ tsp fine sea salt– 1 teaspoon cinnamon– 1 tsp vanilla– ½ tsp ginger– ½ tsp nutmeg– 1 tsp pure vanilla extract– 240g or 2 cups oat flour– 1 tsp baking soda– 160 g or ⅔ cup whole milk
INGREDIENTS
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INSTRUCTION
In a large bowl that can withstand high temperatures, melt the butter. Incorporate the sugar while whisking it in thoroughly.
STEP 1 .
Continue whisking the eggs until they become thick and fluffy. To combine the pumpkin puree, salt, spices, and vanilla, whisk all of the ingredients together.
STEP 2.
Whisk the oat flour, baking soda, and milk together after adding them to the mixture. Wrap the dish in plastic wrap and place it in the refrigerator for the night.
STEP 3.
The oven should be preheated to 400 degrees Fahrenheit. Prepare two cupcake tins by lining them with muffin cups,
STEP 4.
alternating between them so that each tin contains only six cups and they are not adjacent to one another. Add a quarter cup of batter to each muffin cup,
STEP 5.
stuffing them to the very edge of their capacity. The tops should be able to spring back when pressed after being in the oven for twenty minutes.