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?
Happy Fourth of July Friday to one and all! The Fourth may be tomorrow, but pretty much everyone has the day off today I think, so it’s time to celebrate America, land of the free, home of the brave, and occasional provider of three-day weekends. I’ll even be going easy on the bar studying – this is one of my favorite holidays, after all.
Happy Friday, everyone! I got it in my head to do a Five Things Friday this week with a roundup of five of my favorite recipes for pre-run snacks, in honor of National Running Day. They’re all on my Recipes page, but it’s fun to collect them all in a neat little array and share why I enjoy particular ones before different runs. Especially since the importance of running fuel is something I did not fully appreciate until the past year – when I ran my first half marathon, I did so with just a few sips of water along the way and no fuel at all for about 12 hours before the race start (after an early dinner the prior evening, around 6pm, the next food I got was my post-race apple at 10:30 and I had a temper tantrum for more food by noon when it took awhile to be seated at post-race brunch!) Now, I typically don’t fuel much for weekday morning runs that I start really early (6:30am or earlier) but if I’m not getting out the door until after 7, I at least grab a little muffin or a handful of cereal for a shorter run. And for longer runs, any of these treats is the perfect fuel to stave off hunger and keep me going!
1. Anything PB&J: I find that a little peanut butter and jelly is the perfect mix of fuel to get me ready to run in the morning. For a typical 5-6 miler at an easy pace, just a rice cake or two smeared with some of the good stuff does the trick. For a longer jaunt, a PB&J Oatmeal Cake is the perfect fuel.
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!
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