We wanted to make tasty and nutritional, gluten-free fruit muffins packed with pumpkin and spices to celebrate the warming flavors of autumn. Here, the fruit and agave act as sweeteners and the result is a dense, moist muffin that is great for breakfast or an afternoon snack.

Serves 12

15 ounces pumpkin puree
½ cup agave nectar
1 tablespoon vanilla extract
2 eggs
1 tablespoon baking soda
1 tablespoon baking powder
1 tablespoon salt
2 cups oat flour
1 tablespoon pumpkin spice
1½ cup fresh pichuberries, sliced


  1. Preheat oven to 350 degrees F.
  2. Thoroughly combine the pumpkin puree, agave nectar, vanilla extract, and eggs in a large bowl. Gently fold in the baking soda, baking powder, salt, oat flower, and pichuberry slices.
  3. Lightly spray a 12-cup muffin tin with the oil spray. Divide the batter among the 12 muffin cups. Add the batter and place in the oven on the middle rack.
  4. Bake for 30 minutes or until golden brown and a toothpick entered in the center comes out clean.

To find pichuberries near in supermarkets near you, click here!

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