Updated: Sep 27
1 cup all-purpose flour (gluten-free all-purpose flour)
3/4 cup oat flour
1 1/8 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon pumpkin spice
2 large eggs
1/4 cup homemade buttermilk
1/4 cup maple syrup
3/4 cup pumpkin puree
Optional: Pumpkin seeds, for topping
Preheat oven to 350 degrees F. Lightly coat a muffin pan with nonstick spray or oil.
Combine all dry ingredients into a bowl and set aside.
Slowly add in the dry ingredients to the wet. Mix until it forms a smooth batter.
Divide the batter evenly into the muffin pan and top with pumpkin seeds. Place into the center of the oven and bake for 30-35 minutes, or until a toothpick inserted in the center of the muffins comes out clean.
Remove from oven and let cool for 15 minutes before moving the bread onto a wire rack.