Gluten-Free Pumpkin Muffins
I know it’s only August, but pumpkin spice season will soon be upon us! Just the perfect amount of time for you to perfect your fall baking skills with these super-easy breakfast muffins!
Pumpkin is an all-around great ingredient to cook with. It’s packed with more than a day’s worth of vitamin A. It’s also low in carbohydrates which is great for those of you trying to decrease your intake.
I also love to bake with pumpkin because it helps retain moisture in breads and muffins. Also coupled with mashed banana, the added sugar in this recipe is extremely low, with only a ¼ c of maple syrup in the entire recipe.
Ingredients
1 c pumpkin puree
2 eggs
2 c rolled oats
1 c nonfat Greek yogurt (approx. 2 small Trader Joe’s Organic Nonfat Greek Yogurt containers)
½ c mashed banana (approx. 1 ½ medium)
¼ c pure maple syrup
2 tsp pure vanilla extract
2 tsp cinnamon
½ tsp pumpkin pie spice
1 ½ tsp baking powder
½ tsp baking soda
¼ tsp salt
Optional toppings: raw nuts, gluten-free granola, dried fruit
Directions
Preheat oven to 400 degrees F. Place 12 liners in a medium-sized muffin pan and set aside. Place all ingredients in a food processor or high-speed blender and blend until smooth. Transfer batter into liners and make sure there is an even amount of batter in each one (I use a ½ c measure as a guide). Sprinkle on your desired toppings like granola, dried fruits, or dark chocolate. Bake for 20-25 minutes or until a toothpick comes clear out when stuck into a muffin. Let cool on a rack for at least 30 minutes.
Pumpkin is an all-around great ingredient to cook with. It’s packed with more than a day’s worth of vitamin A. It’s also low in carbohydrates which is great for those of you trying to decrease your intake.
I also love to bake with pumpkin because it helps retain moisture in breads and muffins. Also coupled with mashed banana, the added sugar in this recipe is extremely low, with only a ¼ c of maple syrup in the entire recipe.
Ingredients
1 c pumpkin puree
2 eggs
2 c rolled oats
1 c nonfat Greek yogurt (approx. 2 small Trader Joe’s Organic Nonfat Greek Yogurt containers)
½ c mashed banana (approx. 1 ½ medium)
¼ c pure maple syrup
2 tsp pure vanilla extract
2 tsp cinnamon
½ tsp pumpkin pie spice
1 ½ tsp baking powder
½ tsp baking soda
¼ tsp salt
Optional toppings: raw nuts, gluten-free granola, dried fruit
Directions
Preheat oven to 400 degrees F. Place 12 liners in a medium-sized muffin pan and set aside. Place all ingredients in a food processor or high-speed blender and blend until smooth. Transfer batter into liners and make sure there is an even amount of batter in each one (I use a ½ c measure as a guide). Sprinkle on your desired toppings like granola, dried fruits, or dark chocolate. Bake for 20-25 minutes or until a toothpick comes clear out when stuck into a muffin. Let cool on a rack for at least 30 minutes.
