Pumpkin Puffins

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.

 

Pumpkin Puffins on a Plate

 

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 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

 

 

Puffin batter

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, 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.

9. Enjoy!

 

 

 

© 2015 Renaissance Runner Girl. All rights reserved.

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Marvelous Muffins: Banana-Maple-Oat Edition

As promised in yesterday’s post, my recipe for the warming winter edition of Marvelous Muffins! I love the banana-maple-oat combination because it just tastes a little like the start of the holiday season, with hints of maple candy made with syrup and snow, and the cinnamon sugar scent that wafts from all Chrismukkah-cookie kitchens. They’re a perfect breakfast or dessert, and so convenient to grab and go if you’re on the move and have an oatmeal craving you just can’t shake but have no time to indulge! So, without further ado…

 

Banana-Maple-Oat Muffins

 

Ingredients:

1 1/2 cups gluten-free rolled oats (I love Country Choice Organic Gluten Free Rolled Oats)

2 large bananas (roughly 8″ long)

2 large eggs

1/2 cup sweetener (I use my brown sugar and Stevia combination but feel free to experiment!)

6 oz 2% plain Greek yogurt

1 1/2 tsp baking powder

1 1/2 tsp baking soda

1/4 cup maple syrup

2-3 tsp cinnamon (to taste)

Optional: sometimes I’ll throw in raisins or chocolate chips if I’m feeling decadent. I’m nut-free but if you’re lucky enough to be able to indulge, go right ahead with your favorite kind!

 

What the muffin batter should look like

 

Instructions:

1. Chop up bananas lengthwise (in half) and widthwise (into 1/2″ slices).

2. Place bananas in a large bowl with all the other ingredients except optional add-ins.

3. Mix well until the batter is uniform. This should be about 12-15 good stirs. Don’t worry about completely smashing all the banana chunks, just get a uniform consistency. And once the batter is pretty smooth with the exception of banana chunks and oats, stop stirring – overstirring can result in collapsed muffins!

4. Bake at 400 degrees Fahrenheit for 15 minutes.

5. Let cool.

6. Enjoy!

 

Muffins in the pan – two of them are raisin-topped for a raising-loving friend!

 

 

 

© 2014 Renaissance Runner Girl. All rights reserved.