Pumpkin Oat Mini Muffins, Gluten Free

Posted by on Oct 24, 2013 in Recipes | 0 comments

Oh yes, it really is fall now. When I left the house this morning it was 32 degrees Fahrenheit outside. Not a particularly fun way to start the day.  But what made it better was having these pumpkin oat mini-muffins to eat for breakfast!

These gluten-free mini muffins are spicy and sweet bites of pure pleasure! It took me a few tries to get the recipe just right. The trick is lots of cinnamon and coconut palm sugar, which adds a nice molasses-like flavor to them. I originally sweetened these with maple syrup, but found the coconut palm sugar just worked in this recipe much, much better.

Pumpkin oat mini muffins 1

Fresh out of the oven!

These are not light fluffy muffins; they are dense and chewy. But oh my, are they good! Just the thing for cold autumn mornings. 

Pumpkin Oat Mini Muffins
Serves 24
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Total Time
25 min
Total Time
25 min
Ingredients
  1. 1 cup rolled oats
  2. 1 cup oat flour (you can make your own by processing rolled oats in a food processor until a fine flour is formed)
  3. 4½ tbsps coconut palm sugar
  4. 2 tsps baking powder
  5. ½ tsp salt
  6. 2 tsp cinnamon
  7. ½ tsp nutmeg
  8. ¼ tsp allspice
  9. 1 cup pumpkin purée
  10. ¼ cup almond milk
  11. ¼ cup raisins (optional, but I recommend them)
Instructions
  1. Preheat oven to 350 degrees Fahrenheit, 180 degrees Celsius.
  2. Lightly grease a mini-muffin tin or line with mini-muffin cups.
  3. In a medium mixing bowl, mix together dry ingredients.
  4. Add pumpkin purée and almond milk and stir until just combined.
  5. Fold in raisins.
  6. Scoop mixture into muffin tin.
  7. Bake for 12-15 minutes, until they are a lightly browned.
Vegan Sweet and Simple http://vegansweetandsimple.com/
Yum! Hope you enjoy them! 

The first batch, without raisins.

The first batch, without raisins.

 

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