These perfect pumpkin spice muffins are great to bring to brunch or to eat as a sweet snack. Real pumpkin puree makes them extra moist, and gluten free oat flour kicks up the fibre!
Pre-heat your oven to 375°F and line your muffin tray with paper liners or use a silicon muffin tray.
Bake for 18 to 20 minutes or until a toothpick comes out clean.
Store the muffins at room temperature in a container or in the fridge and consume within 5 to 6 days. If you leave them for longer than that they will become a little soggy from the oat flour.