Healthy Pumpkin Muffins | Gluten Free Oat Flour | Fall Baking Recipe
Angela shares a wonderful Fall / Autumn recipe for some gluten-free healthy oatmeal pumpkin spice muffins. Gluten-free so long as you choose ingredients that are labeled as such.
Full Recipe:
Oat Flour:
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Pumpkin Oat Bread
In this video, I will show you how to make delicious Pumpkin Oat Bread.
Ingredients:
3 tbsp of dark brown sugar
2 tbsp all-purpose flour
1/4 tsp of ground cinnamon
1 tbsp of chilled butter
1/2 c chopped walnuts
1/4 tsp ground nutmeg
1 1/2 c all-purpose flour
1 c quick-cooking oats
1 egg
1 tsp vanilla extract
3/4 c packed dark brown sugar
2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp salt
2 tbsp veg oil
1/3 c buttermilk
1 c canned pumpkin
1/4 tsp nutmeg
1/4 tsp baking soda
1/2 tsp salt
PUMPKIN OATMEAL BREAD RECIPE | HOW TO MAKE SUPER MOIST PUMPKIN OATS BREAD | STEP BY STEP
#Healthybreakfastidea #pumpkinOatsBread
Recipe
1 cup oats
3/4-1 cup pumpkin purée
1 cup flour
2 tsp baking powder
1/3 cup oil
2 eggs
1/2 cup sugar(add 1 cup if you like it sweet)
1/2 - I cup coconut milk
1 tsp almond
2 tsp vanilla
1/2 tsp cinnamon
1/2 tsp nutmeg
I bake it @365°F for 1 hours.. My oven temp is lower than normal.. But regular oven temperature bake @350°F
Healthy Pumpkin Bread | Perfect fall breakfast or dessert
The most incredible healthy pumpkin bread. Spongy, moist, and mapley sweet with a bit of crunch from the pecans. A must recipe for Fall!
Printable recipe:
PUMPKIN OATMEAL MUFFINS | healthy grab-n-go breakfast
These easy and healthy pumpkin oatmeal muffins are super simple to make and taste delicious. They are the perfect grab-n-go breakfast or afternoon snack.
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BAKED PUMPKIN SPICE OATMEAL MUFFIN CUP RECIPE
3 cups rolled oats
1 teaspoon baking powder
1.5 teaspoon pumpkin pie spice
1/2 teaspoon kosher salt
1/2 cup pumpkin puree
1/4 cup maple syrup
2 pastured eggs
1.25 cups milk (I used almond but you can use any you milk you prefer)
1/4 raisins
1/4 pecans
Pre-heat oven to 350 F and grease a 12-cup muffin tray (I used cooking spray to keep it easy but you can use butter or coconut oil as well).
In a large bowl combine all of the dry ingredients; rolled oats, baking powder, pumpkin pie spice, and kosher salt. Mix well and set a side.
In a medium bowl, combine pumpkin puree, maple syrup, eggs and milk. Whisk together and then pour the wet ingredients in to the dry and stir until well combined.
Gently mix in the pecan and the raisins and allow to sit for 5 minutes to allow the dry oats to absorb some of the liquid.
Evenly divide the mixture amongst the muffin cups and pop in the oven for 20-25 minutes or until cooked through and golden brown over the top.
Cool and enjoy!
Nutrients per muffin cup:
Calories: 154; Total Fat: 4g; Saturated Fat: 0.6g; Cholesterol: 93mg; Sodium 109mg, Carbohydrate: 24.6g; Dietary Fiber: 3.1g; Sugars: 7.3g; Protein: 4.9g
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Healthy Pumpkin Bread (MOIST AND INDULGENT!)
Healthy Pumpkin Bread
Today I'm going to show you how to make pumpkin bread from scratch.
It's a healthier twist on traditional pumpkin bread, made without oil, all-purpose flour and white sugar.
This moist pumpkin bread is bursting with fall flavors, and it's moist in every bite.
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This is why you'll love this easy pumpkin bread:
It's really moist and indulgent.
It's so easy to customize (different spice combination and mix-ins).
It's lower in fat and calories.
It makes a great breakfast option.
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PUMPKIN BREAD RECIPE
Ingredients:
1.5 cups ground oats or oat flour (150g)
1 cup quick cooking oats (90g)
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tbsp pumpkin spice
2 eggs (or 2 flax eggs)
1/3 cup maple syrup, agave or honey (80ml)
1/4 cup unsweetened applesauce (65g)
1 tsp vanilla extract
1 cup pumpkin puree
1/4 cup dark chocolate chips (50g)
NUTRITIONAL INFO (per slice):
136 calories, fat 2.9g, carb 24.2g, protein 4g
Preparation:
In a bowl, mix together the ground oats, quick cooking oats, baking powder, baking soda, salt and pumpkin spice. Set aside.
In another bowl, beat the eggs and add the liquid sweetener (maple syrup, honey or agave), applesauce, vanilla extract, and pumpkin puree, and whisk well until combined.
Pour this mixture into the dry ingredients and stir just until combined, no more than that.
Gently fold in the dark chocolate chips.
Grease your loaf pan with some butter or coconut oil, pour in the batter and smooth the top. Sprinkle with some pumpkin seeds on top.
Bake for 55-60 minutes at 350F (180C), tent with aluminum foil to prevent excess browning.
When baked let it cool in the pan for at least 10 minutes, then turn it onto a wire rack to cool completely.
Serve with pumpkin whipped cream (1 cup heavy cream, 1/2 cup pumpkin puree, 1 tbsp honey).
Enjoy!
PUMPKIN BREAD IN A MUG
Ingredients:
4 tbsp ground oats or oat flour
1/2 tsp baking powder
1/2 tsp pumpkin spice
2 tbsp milk
1 tbsp maple syrup, honey or agave
2 tbsp pumpkin puree
Preparation:
Mix all the ingredients in a coffee mug and microwave on high for 1 minute.
HOMEMADE PUMPKIN SPICE
4 tsp cinnamon, 1 tsp nutmeg, 1 tsp ginger, 1 tsp cloves, 1 tsp allspice