Pumpkin Muffins

Fall is here!! Well... almost. For me, as soon as September hits, I am ready for all things fall: cooler weather, pumpkin spice, apple cinnamon, soups, crunchy leaves, football, ALL THE THINGS.

Baking is my love and hobby all year round. I especially get the itch during fall and winter. Making my house smell like cinnamon, apple, and pumpkin takes me back to my childhood when my grandmas and mom would make all of the yummy desserts for the holidays. 

These pumpkin muffins were the first fall recipe of the season for me, and they were a hit in our family! They are made with oat flour and flax, and they include blueberries for a kick of vitamin c. 

Pumpkin Muffins (serves 12) 

Ingredients
  • 1/4 c unsweetened vanilla almond milk 
  • 1/2 tsp apple cider vinegar
  • 1 1/2 c pure pumpkin puree
  • 1/2 tbsp canola oil 
  • 1/4 c pure maple syrup 
  • 1/2 tsp pure vanilla extract
  • 1/2 tsp pure almond extract
  • 2 c rolled oats (ground finely in a food processor or blender to make oat flour) 
  • 1 1/2 tbsp ground flax seed
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/2 c frozen blueberries (optional) 

Instructions
  • Preheat oven to 375°F
  • Generously spray a muffin tin with cooking spray of choice
  • Ground rolled oats in a blender or food processor until fine 
  • In a medium bowl mix together the almond milk, apple cider vinegar, pumpkin puree, canola oil, syrup and extracts until the oil is well combined with the other ingredients
  • In a large mixing bowl, mix together the oat flour, ground flax, baking soda, baking powder, salt, salt and cinnamon 
  • Slowly add the wet ingredients to the dry ingredients, mix only until combined
  • Gently fold in the frozen blueberries
  • Scoop mixture into greased muffin tin until 3/4 of the way full 
  • Bake at 375 for 20 minutes. After the first 20 minutes lower the temperature to 350 and continue to bake for 15-20 more minutes until a toothpick inserted in the center comes out clean. 
  • Remove from the oven and let cool for 10 minutes

If you would like, you can forego adding the blueberries to keep this strictly a pumpkin recipe. We love them both ways! 

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