Oatmeal Pumpkin Muffins (Vegan + Gluten free)
It's the most wonderful time of the yeeaarrr (insert music note emoji here)! I have two words for you: PUMPKIN EVERYTHING.
I am so excited about pumpkin season! Not that you can't eat pumpkin any other time during the year but when fall comes around, all bets are off. It's pumpkin time.
I'm actually giddy right now.
Let's chat a little about how awesome pumpkins are, shall we? As if you need more reasons to love them.
- Pumpkins are FULL of antioxidants. Like other orange foods (think sweet potatoes and carrots), pumpkins boast the antioxidant beta-carotene, which may play a role in cancer prevention. Our bodies seem to do better with food sources of beta-carotene than supplements, so don't be shy with your pumpkin portion size!
- Pumpkins keep your eyesight sharp. Pumpkins are full of Vitamin A which aids in vision, especially in dull light. One cup of cooked, mashed pumpkin contains more than 200 percent of your recommended daily intake of Vitamin A!
- Pumpkin is great post workout fuel. Pumpkins are rich in potassium which helps your body restore it's balance of electrolytes after a heavy workout and keeps muscles functioning at their best. Turns out, one cup of pumpkin has more potassium than a banana!
- Don't forget about the seeds! Pumpkin seeds are a nutrient gold mine and are rich in heart healthy magnesium, immunity supporting zinc, omega-3 fatty acids, and fiber.
This recipe combines two of my favorite things, pumpkin and oatmeal. Oh and did I mention it's flour free? I took a risk and decided not to use flour. I wanted something dense and hearty, and these definitely fit the bill. Oh...and did I also mention you only need one bowl to make them? I don't know about you but only needing to get one bowl dirty while baking literally makes my whole day. It's the little things in life that make me happy.
These muffins are not overly sweet which is why I added chocolate chips to the top of some of them. I left a few plain which still turned out yummy, but the chocolate chips are definitely worth adding.
Stay tuned for more pumpkin goodies in the near future!
Oatmeal Pumpkin Muffins (Vegan + Glutenfree)
Ring in the cooler weather with these hearty, flour free muffins. Slather on some almond butter or earth balance and enjoy with a hot cup of coffee!
|Makes 12 muffins|
- 3 cups old-fashioned rolled oats
- 1 can pumpkin puree (1 1/2 cups) *Be sure you do NOT use pumpkin pie filling.
- 3 Tbsp almond butter
- 1 1/2 cups unsweetened vanilla almond milk
- 1/4 cup pure maple syrup
- 2 Tbsp ground flaxseed
- 1 tsp baking powder
- 3 tsp cinnamon
- 1 tsp ground ginger
- 1/2 tsp allspice
- 1/4 tsp ground nutmeg
- chocolate chips for topping (optional but recommended)
- Preheat the oven to 375 degrees (F). Use coconut oil (or oil of your choice) to grease muffin pan.
- Combine all ingredients in a large bowl and mix well until all ingredients are combined.
- Scoop the batter into each muffin tin almost all the way to the top. Top with a few chocolate chips.
- Bake for 25-30 minutes or until golden and firm to the touch.
*Be sure to cool completely before eating. These muffins will still be a little gooey inside until cooled.
*Feel free to top with more oats or walnuts if chocolate isn't your thing.