In my last post, I wrote that seeing pumpkin-everything has be a bit of an overkill. You know what? I changed my mind. I love pumpkin (everything) and I have been making recipes like crazy at home incorporating the healthy vegetable. ‘Tis the season, right?! (even though it’s been ridiculously hot here in LA!).
I’m also excited to announce my friend Nikki, from the popular blog and Instagram account Stay Sharp Be Strong, are coming out with a lot more (both sweet and savory!) pumpkin recipes in our Halloween eBook! Stay tuned.
This recipe is awesome because you can make them plain, add chocolate chips, raisins, dried cranberries, walnuts, it’s really up to you. If you want more of a savory breakfast muffin, better with walnuts offering some omega-3 healthy fats and extra protein. If you want it as a yummy treat for the afternoon slump, and curb those late-night sweet cravings, add some dark chocolate chips!
- 1/3 cup coconut oil, melted
- 1/2 cup maple syrup
- 2 eggs
- 1 cup pumpkin puree
- 1/4 cup almond milk
- 1 tsp baking soda
- 1 tsp vanilla extract
- 1/2 tsp salt
- 2 teaspoons pumpkin spice (I use Trader Joe's)
- 1 3/4 cups all purpose gluten free flour
- 1/3 cup old fashioned oats, and some extra for topping
- 1. Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius). If necessary, grease ten cups of your muffin tin with butter or non-stick cooking spray (my pan is non-stick and didn’t require any grease).
- 2. In a large bowl, beat the oil and maple syrup or honey together with a whisk. Add eggs, and beat well. Mix in the pumpkin purée and milk, followed by the baking soda, vanilla extract, salt, cinnamon, ginger, nutmeg and allspice or cloves.
- 3. Add the flour and oats to the bowl and mix with a large spoon, just until combined. If you’d like to add any additional mix-ins, like nuts, chocolate or dried fruit, fold them in now.
- 4. Divide the batter evenly between the ten muffin cups. For these muffins, it’s ok to fill the cups a little higher than you normally would. Sprinkle the tops of the muffins with a small amount of oats, followed by a sprinkle of cinnamon. Bake muffins for 23 to 26 minutes, or until a toothpick inserted into a muffin comes out clean. Place the muffin tin on a cooling rack. These muffins are delicate until they cool down (you have been warned!), so it’s best to wait until they have cooled down to remove them from the tin. You might need to run a butter knife along the outer edge of the muffins to loosen them from the pan. Enjoy muffins as is or with a spread of nut butter or regular butter.