Gluten free pumpkin muffin 🎃

The fall season has started and the only thing I can think about it is pumpkin, I love it, the smell is so good and it's very nutritious also.

I created this muffin as an option for the people who loves this time of the year, but do not want to eat "bad treats", the recipe is pretty easy, and you can make it work as vegan as well.

We know how omega 3 and fibers are important to us, and I always try to include them in my recipes to make it even more yummy and healthy, so in this recipe I will use flaxseed meal which I love to omega 3 and fibers. So if you are #vegan you can use them as an egg replace as well. =)

Let's make it! But before start, check if you have all the ingredients bellow and turn your oven to 365 F or 175 C degrees.

You will need:

1 cup pumpkin puree

1/4 cup coconut or almond milk or (whatever milk you like)

2 eggs

1/5 cup of honey/ maple syrup/ erythritol or coconut sugar

1/3 cup of coconut oil (melted)

2 teaspoon of pumpkin spice blend or ground nutmeg, cinnamon and spices cloves

1 teaspoon of baking soda

1 teaspoon vanilla extract

1/2 teaspoon of salt

1 1/2 cup of oats flour (gluten free)*

1/3 cup of flaxseed meal

1/3 cup of old fashioned oats (gluten free)*

Steps:

1- After preheat oven to 325 degrees Fahrenheit (165 degrees Celsius). You can use muffins pan with a little bit of coconut oil or butter.

2 - In a bowl, beat the oil and maple syrup or honey (if you are using erythritol or coconut sugar mix with the dry ingredients) together with a whisk. Add the eggs, and beat a little more. After mix add the milk, pumpkin purée, pumpkin spice blend, baking soda, vanilla extract and salt.

3 -In a different bowl, mix the oat flour, oats and flaxseed flour with a large spoon and lastly add the wet ingredients from the other bowl.

4 - Put the batter in the muffins pan. Bake muffins for 25 to 35 minutes, or until a toothpick inserted into a muffin comes out clean. These muffins will keep at room temperature for up to 2 days, or in the refrigerator for up to 4 days. They keep well in the freezer in a freezer-safe bag for up to 3 months (just defrost individual muffins as needed).

*The gluten free flour is optional (it does not change the results).

*You can make it vegan, add a little bit of water in the flaxseed before using it, and it become a good replace to egg.

*Plant based milk is optional too, but in my opinion it tastes better.

Thank you so much and enjoy these muffins. Let me know in the comments bellow what you thought about it.

xoxo

Vanessa Mendes

Holistic Health Coach