How To make Pumpkin Oat Muffins
1 c Unbleached Flour, Sifted
2 t Baking Powder
1 t Pumpkin Pie Spice
1/4 t Baking Soda
1/2 t Salt
3/4 c Canned, Mashed, Pumpkin
1/2 c Brown Sugar, Packed
1 ea Large Egg, Slightly Beaten
1/4 c Milk
1/4 c Vegetable Oil
1 c Quick-cooking Oats
1/2 c Raisins
1 x Crumb Topping
Sift together flour, baking powder, pumpkin pie spice, baking soda and salt; set aside. Combint pumpkin, brown sugar, egg, milk, oil, oats and raisins in bowl; blend well. Add dry ingredients all at once, stirring just enough to moisten. Spoon batter into grease 3-inch muffin-pan cups, filling 2/3rds full. Sprinkle with crumb topping. Bake in 400 degree F. oven 18 to 20 minutes or until golden brown. Serve hot with homemade jelly or jam. CRUMB TOPPING: Combine 1/2 c brown sugar (packed), 1 T unbleached flour, 1/4 t pumpkin pie spice and 2 T butter or regular margarine in bowl. Mix until crumbly.
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Apple and pumpkin oatmeal muffins
These warming, spiced muffins are great as a filling snack or a hearty breakfast when you’re on the go, and also happen to be both dairy and gluten-free. Pumpkin contains a range of nutrients, vitamins and antioxidants, and the muffins themselves provide a large portion of dietary fibre.
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Baked Pumpkin Oatmeal, Muffins or Squares - Gluten Free
Baked Pumpkin Oatmeal Squares or Muffins {RECIPE BELOW}
Check out gfreefoodie.com for tons of Gluten Free recipes!
These squares are full of harvest flavor, and make the perfect grab and go snack or hearty breakfast. Soaking the oats makes them easier to digest and allows the chia seeds to bloom. If you'd prefer to make muffins, bake them for about 25 minutes at 350 degrees.
Ingredients:
5 cups Bakery on Main Gluten Free Happy Rolled Oats
3 TBSP chia seeds
2 TBSP lemon juice
1/4 melted coconut oil or butter
1/4 cup coconut milk or milk
1/2 cup maple syrup
1 cup pumpkin puree
2 tsp salt
2 tsp baking soda
2 TBSP GF vanilla extract or vanilla bean paste
1 TBSP cinnamon
1/2 tsp nutmeg
1/2 tsp ground ginger
1/4 tsp ground cloves
1 cup raisins
1 cup chopped pecans (optional)
In a large bowl, stir the oats and chia seeds together and fill with water until completely covered. Stir in the lemon juice, and allow the oats to sit for at least 3 hours, covered (you can leave them overnight). When the oats are done soaking, use a fine-mesh colander or cheesecloth to drain out as much water as possible, and then return the oats to the large bowl.
Preheat the oven to 350 degrees. Grease a 9 x 13 baking dish.
In a medium sized bowl, whisk together the coconut oil, coconut milk, maple syrup, pumpkin, salt, baking soda, vanilla and spices. Add this mixture to the oats and stir thoroughly. Then fold in the raisins and pecans, and pour the mixture into the prepared baking dish.
Bake for 35-40 minutes, until the center is firm to the touch. Allow to cool, and then cut into squares and store in the fridge in a sealed container.
Note: The squares are fabulous when warmed slightly. If you'd like them a bit sweeter, you can dust them with a bit of powdered sugar.
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Healthy Pumpkin Muffins Recipe
These are the best healthy pumpkin muffins ever! They’re tender and moist with a beautiful crumb, naturally sweetened, perfectly spiced and made with whole wheat flour but you’d never guess they’re good for you! This healthy pumpkin muffin recipe is easy to make in 30 minutes, and is a nutritious fall breakfast!
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I made this every Sunday! ????
Pumpkin Muffins
These soft and tender pumpkin muffins come together in just a few minutes and will stay soft for days! They're perfectly sweet, loaded with all your favorite fall spices, and of course lots of pumpkin flavor.
RECIPE:
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