Unfortunately, summer is coming to an end as the first day of school is only days away. It's a sad time but whats the best way to cure the back to school blues? Gluten free baking, of course. This afternoon I decided to make a muffin recipe with a decidedly autumn flavor. Hungry Girl's Pumpkin Oatmeal Muffins are shockingly easy to make in addition to being simple to convert to gluten free. They make the perfect afternoon snack or on-the-go breakfast.
Pumpkin Oatmeal Muffins
1.25 cups gluten free regular oats (such as Bob's Red Mill)
3/4 cup gluten free pancake/baking mix (such as Pamela's or Gluten Free Bisquick)
1 cup unsweetened Silk Pure Almond Milk
1/2 cup egg substitute
1/3 cup canned pure pumpkin
1 cup canned peaches in water, drained and chopped
1/4 cup Truvia sugar substitute
2 tsp. cinnamon
1/4 tsp, salt
1. Preheat oven to 400 degrees. Line a 12-cup muffin tin with cupcake wrappers.
2. Combine all ingredients and stir well. Use an ice cream scoop to spoon batter into muffin cups.
3. Bake 20 minutes or until muffins have puffed up and are golden and FIRM.
4. Remove muffins from tin but allow to cool on cooling rack before serving (otherwise wrappers will stick).