Gluten Free Breakfast Pumpkin Muffins Recipe

 in Kitchen

What’s in season? A question I always ask myself.
The obvious answer, is It’s pumpkin time!
Pumpkins don’t end in October, November is always full of orange and green and yellow pumpkins too.

November honestly the best time of year to eat them because sometimes the prices drop as markets want to get them off the shelves.

Eating in Season: 

I love to eat the fruits and vegetables that at the peak of their season.
When in season vegetables are more nutritious and better tasting.
You also have a better environmental impact on farming if eating what is grown in season.
In season crows usually have less transportation cost or lower greenhouse management needs.
Produce at peak season in October and November are apples, cabbage, onions, cauliflower, leek, sweet peas, pineapple, fig, plum, root vegetables, squash and many others. 

My favorite of all fruits and vegetables are the squash. I can eat them in countless ways, soups, pie, muffins, stir fry, sauce, stuffed. Probably anyway a pumpkin is cooked, I will enjoy. 

Pumpkin Benefits:

Pumpkins are rich in vitamins, minerals and antioxidants.
It is low in calories making it a great addition in all types of diets.
The vitamin in pumpkin are great for your skin and hair health as well as your immune system.
It’s easy to cook and has many textures.
Pumpkin acts as a healthy oil replacement in baked goods. 

Recipe Notes:

This recipe makes 8 muffins, but it easily doubled.
Don’t skip the pumpkin seeds on top, they add protein and more vitamins.
You can freeze this muffins and toast them for a quick morning breakfast or snack.
Your batter should not be too thin.
DO NOT OVER MIX. 

Gluten Free Breakfast Pumpkin Muffins Recipe
Makes 8 

Ingredients:
½ cup oat flour
½ cup chickpea flour
1 tablespoon ground chia seeds
½ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
1  cup unsweetened pumpkin puree
1 tablespoon molasses
¼ cup agave
⅛ cup plant based milk of choice
½ teaspoon vanilla
¼ cup peeled pumpkin seeds 

Method
Preheat the oven to 190 degrees Celsius (350F)
Line a muffin tin with silicone cupcake liners.
Mix the flours, chia seeds, baking soda, baking powder and salt  in a medium sized bowl.
In a small bowl mix the pumpkin puree, molasses, agave, plant milk and vanilla.
Slowly add the wet mixture to the dry, mix until combined. Do not over mix.

Spoon into a lined muffin tins until 1 cm from the top.
Press a sprinkle of peeled pumpkin seeds to the top of each cup.
Bake in a preheated oven at 190 degrees Celsius for 12-15 minutes.
Or until golden brown on top and a knife inserted in the middle of a cupcake comes out clean.

Best warm or at room temperature.
Suggested to serve cut down the middle with your favorite nut or seed butter of choice.


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