• 2 cups gluten-free oat flour or regular
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp pumpkin pie spice
  • 1/4 cup butter, softened
  • 1/4 cup brown sugar
  • 1 banana, mashed
  • 1 and 1/2 cup pumpkin puree (small can)
  • 1 tsp vanilla
  • 2 eggs


Preheat your oven to 350° F and spray a muffin pan with non-stick spray.

To a small mixing bowl, add the oatmeal flour, baking powder, baking soda, salt and pumpkin pie spice and stir them together. (You can make your own oatmeal flour by grounding your own.)

To a large mixing bowl, add the butter and brown sugar and beat them together with a mixer till creamy. Add the banana, pumpkin puree and vanilla and mix together again. Last, add the 2 eggs and briefly blend them in.

Add the dry ingredients to the wet ingredients and stir together till you have a smooth muffin batter. Scoop into the muffin tin, filling each cavity about 2/3 full of batter.

Bake in the oven for 20-22 minutes, or till toothpick inserted in the muffin comes out clean.


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