This lightly sweetened pumpkin oat bread is the perfect fall breakfast or snack. It's healthy, low sugar, and gluten-free! Make it in the Instant Pot, or in the oven.
Add all dry ingredients to the blender, then add pumpkin, followed by all remaining wet ingredients on top. Blend until smooth and well combined.
Spray muffin, mini-muffin, or loaf pan with nonstick cooking spray. Distribute batter evenly into 24-count mini muffin tin, or 12-count standard muffin tin. Bake mini muffins for 9 minutes at 400 degrees F. If making standard muffins, bake at 400 degrees F for 15 minutes, or until a toothpick inserted in the center comes out clean. If baking in a loaf pan, bake for 30-35 minutes at 350 degrees F.
*Gluten-free when prepared with gluten-free oats.