Ahhhh, fall. The air is crisp, the leaves are gorgeous, and everything is pumpkin flavored. Generally, the only thing I like to be pumpkin flavored is pie (pumpkin pie is my fav!) - but I'll make an exception for these muffins!
My favorite thing about these muffins has got to be the texture. Often, when you have a gluten free muffin the texture changes a little (particularly if you're using almond flour).
Not these puppies. If you didn't know better, you'd swear they were made with white flour. (Thank goodness they're not!!).
Soft, moist, fluffy - this wins the texture contest, hands down.
My least favorite thing about these muffins was the trouble I had getting my eggs. Let's just say it involved a trip out to the farm to discover my chickens have become freeloaders (no eggs) and I got my minivan stuck in some *ahem* pig "droppings." It pretty well felt like this.
But since I'm pretty sure you won't have the same trouble that I had, I highly recommend trying these muffins out! Once I had my ingredients, they whipped together in just a few minutes. I'd say after 30 minutes, we had ourselves a great after-school snack.
You might even try adding in some raisins, dried cranberries or chocolate chips. But don't worry if you don't have any on hand -they're tasty just as they are!
I was also a HUGE fan of the new baking cups I tried out. They're compostable, unbleached, chlorine-free and sourced responsibly. So that makes me feel all warm & fuzzy about being kind to the environment.
BUT - they're also the most amazing baking cups I've ever used! My biggest muffin pet peeve (is that a thing?) is when you unwrap your muffin only to have half of it stick to the liner.
I'm happy to announce there was VERY little "muffin stick-age" on these baking cups. Less muffin on the liner means more muffin in my belly. :-)
So, if you're like me and like to do a little baking when the air turns cool outside, give these muffins a try! You'll be glad you did!
Gluten Free Pumpkin Muffins
Makes 12 muffins
3 C Gluten Free Oats
1 TBSP Pumpkin Pie Spice
1 1/2 tsp baking soda
3/4 tsp sea salt
1 C unsweetened almond milk
1 C pumpkin puree
1/2 C maple syrup
3 TBSP coconut oil (melted)
1 tsp vanilla
Preheat oven to 375 degrees.
In a blender, puree the oats until they are a flour-like consistency. Add pumpkin pie spice, baking soda and sea salt. Pulse until mixed.
In a separate bowl, add the rest of your ingredients: eggs, almond milk, pumpkin puree, maple syrup, coconut oil and vanilla. Whisk until mixed.
Add your dry ingredients to your wet mixture and stir until just blended.
Divide into muffin cups and bake for 15-18 minutes.
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