Hello Friends! Yay, it is finallyyyy fall and to help elevate our excitement I am posting my delicious, pumpkin muffins. These muffins are AMAZING. They are warm on the inside, with a nice crust on the top. They are perfect for a morning nibble with your coffee, or an afternoon nibble with your coffee, or heck just a snack anytime you want!
These muffins are filled with healthy, energizing ingredients that are not only scrumptious but also great for you. (which makes them acceptable to eat in larger quantities if you ask Tyler or I!)
I decided a new pumpkin recipe had to be created when I could not find one that was not loaded with sugar. Now most of you are going to argue that you can find plenty of recipes without sugar or with sugar substitutes, however I disagree. Most recipes substitute "Stevia" or "Splenda" which gives an artificial flavor and is filled with added chemicals to give it the sugary taste(which is worse for you). Then you have the "healthy" sugars; honey, maple syrup, agave, coconut sugar, raw brown sugar. These are all wonderful alternatives if you really need to use some sweetness in your recipes, and I tend to use these substitutes frequently. With pumpkin though, you need to add more sugar than most recipes to bring out the sweet flavor of the pumpkin in a sweet treat.
Most traditional pumpkin recipes call for about a total of 1-1 1/2 cups of sugar ( a mixture or white and brown). In the recipe that I have created, you will need no more than 1/3 of a cup of coconut sugar, which means that we have cut more than half of the traditional sugar out of this recipe!
Did I also mention that this is ALL created in ONE blender! No messy clean up with multiple bowls, spatulas, and baking utensils. That is one of my favorite parts!
Now, when blending all of these ingredients together, please remember to stop the blender frequently to scrap down the sides to ensure that all ingredients are nicely mixed together.
Read on to find this fabulous recipe!
This recipe makes 36 mini muffins or 15 regular muffins. Liners are not recommended for these muffins, instead make sure to spray your coconut oil cooking spray evenly into the muffin tins for easy extraction.
2 cups of old fashioned gluten free oats
1/3 cup of brown coconut palm sugar
1 teaspoon of baking soda
1 teaspoon of baking powder
1/2 cup of unsweetened applesauce (the key to cutting out the additional sugar)
1 can of organic pumpkin
1 teaspoon of cinnamon
1/2 teaspoon of allspice
1/2 teaspoon of ground nutmeg
1 teaspoon of pumpkin spice
1 teaspoon of vanilla extract
1 tablespoon of coconut oil
1. Put all wet ingredients into your blender ( I use my ninja) except for your eggs.
2. Begin blending just long enough for ingredients to incorporate.( 10 seconds)
3. Slowly add in the oats, 1/2 cup at a time. Blend of 10 seconds in between each addition,
4. We need to separate our yolks and eggs. Crack the egg yolks into the batter, and blend in.
5. Take your egg whites, and using a hand beater, beat the egg whites until stiff peaks are formed. This will allow for the batter to stay light and airy instead of dense. Fold the egg whites into your blended mixture with a spatula.
6. This is the time where you can add chocolate cacao chips if you want a chocolatey treat, or leave it plan which is my preference.
7. Then using a 1 inch scoop, disperse your batter into the muffin tins.
8. Bake at 375 for 17 minutes, or until a toothpick comes out clean. This will vary depending on the oven (mine tends to be temperamental).