FODMAP Freee Pumpkin Muffins
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Cook time: 
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Serves: 12
Pumpkin is a FODMAP free food and these muffins are a great addition to your fall breakfast menu!
  • 2½ cups oat flour
  • 2 tablespoons gluten free pancake mix
  • 1 teaspoon xanthan gum
  • 1 teaspoons salt
  • 2 teaspoons baking powder
  • 1 teaspoon nutmeg
  • 1 teaspoon allspice
  • 1 teaspoon cinnamon
  • ½ teaspoon cloves
  • 2 cups Turbinado sugar
  • 1 cup vegetable oil
  • 4 eggs
  • 2 tablespoons pure maple syrup
  • 1 can (15 oz) pumpkin (unsweetened)
  • ⅓ cup water
  1. Preheat oven to 350°.
  2. Line muffin pan with paper or foil baking cups.
  3. Whisk together dry ingredients (flour, salt, baking powder, spices) and set aside.
  4. Beat together vegetable oil and sugar until completely mixed.
  5. Add eggs, syrup, and pumpkin and mix well.
  6. Using an electric mixer, add half of the dry mixture to pumpkin and mix well.
  7. Then add water to mixture and mix well.
  8. Add remaining dry ingredients and beat until thoroughly mixed.
  9. If mixture is dry, add a little bit extra water until mixture becomes the consistency of cake batter.
  10. Fill each baking cup with batter so they are approximately ⅔ full.
  11. This mix does not rise much.
  12. Bake for 30 minutes or until toothpick inserted in center comes out clean.
Makes approximately 2 dozen muffins.

Without preservatives, these muffins should be stored in the refrigerator if not consumed the first day. They may be reheated with just a few seconds in the microwave.
Recipe by Living FODMAP Free at