Pumpkin Puffins

Pumpkin may be an autumn flavor to some, but I enjoy pumpkin treats all year round! That said, pumpkin patches and all the pumpkin goodies in stores do get me in the mood to whip up more pumpkin baked goods this time of year. What better way to usher in October than a batch of gluten free pumpkin muffins?

 

 

 

 

I love the traditional autumn aroma that combines pumpkin with cinnamon, maple, cardamom and nutmeg to warm you up right through a chilly winter. When these muffins are baking in the oven, it’s that aroma that permeates the kitchen and gets me anxiously awaiting the moment when the muffin tin comes out and I can take that first warm bite. 

 

 

 

I call these gluten free pumpkin muffins Pumpkin Puffins because the mix of pure pumpkin, gluten free oats, maple syrup, and other goodies gives them a creamy texture and puffier tops than the typical homemade smaller muffin. One thing to note is that you can use any kind of gluten free oats you like, but different types will affect the texture. In the photo above, I used whole rolled oats, which makes for a heartier muffin with more of an oatmeal bake texture. In the photos below, I used gluten free quick oats, which makes for a smoother, puffier consistency. Both are delicious! I like to whip up a batch over the weekend and enjoy them for breakfast or snacks during the week, especially when I pair them with a pumpkin yogurt or coffee for a delicious seasonal treat.

 

 

 

 

 

Pumpkin Puffins

 

Recipe Type: Breakfast, Snack, Dessert

Cuisine: Gluten Free

Author: Alyssa

Prep time: 10 mins

Cook time: 20 mins

Total time: 30 mins

Serves: 12

Deliciously gluten free pumpkin muffins, the perfect autumn treat.

Ingredients

• 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
• 1/2 cup vanilla coconut milk (or milk of choice)
• 2 large eggs
• 1/3 cup pumpkin, vanilla, or plain Greek yogurt*
• 2 Tbsp brown sugar**
• 1 Tbsp coconut 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

Instructions

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, yogurt, 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. Enjoy!

Serving size: 12 Calories: 130 Fat: 6g Saturated fat: 3g Unsaturated fat: 2g Carbohydrates: 18g Sugar: 6g Sodium: 175mg Fiber: 3g Protein: 3g Cholesterol: 31mg

Notes

*You can substitute applesauce for the yogurt for a dairy free option, but muffins will be slightly less creamy. Or, use a coconut or soy yogurt.[br]**Brown sugar works best with pumpkin but feel free to use a different sweetener – you can also omit the dry sweetener and use additional maple syrup.

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[Tweet “@RunnerGirl1991 Whip up some gluten free pumpkin muffins for a delicious seasonal treat! “]

 

 

 

What’s your favorite way to use pumpkin in autumn recipes?

 

 

 

 

 

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