Pumpkin may be an autumn flavor to some, but I enjoy pumpkin treats all year round! The traditional autumn blend of pumpkin, maple, and cinnamon can warm you up throughout a chilly winter. These are similar to my other gluten-free muffin recipes in their use of rolled oats as a base, but incorporating pure pumpkin gives them a slightly creamier texture and puffier tops. They’re also dairy-free and vegetarian (and can be adapted to be egg-free and vegan), great to bring to school or work to share without any worries – everyone can partake! Or whip up a batch over the weekend and have them for breakfasts or snacks throughout the week. Pumpkin Puffins are a great way to start off your day on a warm and cheerful note.
1 1/2 cups gluten-free rolled oats
1/4 cup gluten-free sorghum flour
1 cup pure pumpkin (I use Libby’s or Farmer’s Market Organics, but if you’re up to the task of roasting your own, I’m sure that would be fantastic!)
1/4 cup maple syrup
1 cup vanilla coconut milk
2 large eggs (you can also substitute additional 1/4 cup applesauce + 1 tbsp flaxseed)
1/3 cup applesauce
1/4 cup brown sugar (this works best with the pumpkin, but feel free to substitute stevia or other sweetener)
1 tbsp olive oil
2 tbsp flaxseed
1 1/2 tsp baking powder
1 1/2 tsp baking soda
2 tsp cinnamon
2 tsp pumpkin pie spice
2 tsp pure vanilla extract
Cooking spray or additional olive oil
1. Preheat oven to 375 degrees Fahrenheit.
2. Spray 12-muffin tin with cooking spray or lightly brush each muffin cup with olive oil.
3. Mix all dry ingredients in large bowl.
4. Add in coconut milk, applesauce, eggs, olive oil, maple syrup, and vanilla extract. Mix well (roughly 8-10 good stirs) but be careful not to over-stir, or the batter will become too thin.
5. Pour batter evenly into muffin cups.
6. Optional: sprinkle a pinch of extra brown sugar on each muffin top.
7. Bake at 375 degrees for 20 minutes.
8. Let cool.
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