Soft, tender, sweet perfection! Pumpkins just make everything better. Packed with nutrients like fiber, potassium, and vitamin c. Basic!? I think not. Say hello to my little PUMPKIN MUFFINS. I’ve been known to devour them topped with coconut whipped cream, mini chocolate chips, and, well, just plain topless. Don’t mind if I do…
A few factors take these oh so simple muffins to the next level. First being oat flour. I like to make my own oat flour. This is what I use for most of my baking needs, at least recently anyway. It takes less than 15 SECONDS to make and I think contributes to a more wholesome, fluffier muffin. Simply blitz gluten free rolled oats in your blender on high until it becomes a fine powder. Voila!
As always when you bake from scratch you get to control the q u a l i t y . For this recipe I use a blend of maple syrup and coconut sugar – my favorites for keeping things sweet! If you like a sweeter muffin – more like a cupcake – add 1 cup of coconut sugar vs the 3/4 cup listed in the ingredients below.
If I know I am going to top the muffins with whipped cream of chocolate chips, I will follow the 3/4 cup coconut sugar direction. If you aren’t going to top the muffins, I recommend adding the full 1 cup of coconut sugar.
The coconut cream makes the muffins, well… SO MOIST! Moving right along… the sweet in these muffins is balanced out by some classic autumn flavors. Cinnamon, ginger, nutmeg, all spice, and even cloves dance together to round out this new warming classic.
I hope you love. I surely think you will! And please remember to tag #cuisinebykatie so I can see all of your beautiful recreations! ENJOY!!
Pumpkin Muffcakes
Ingredients
- 2 cups oat flour
- 3/4 cup coconut sugar
- 1/2 cup coconut cream or the equivalent of a little 5.4 fluid ounce can
- 1/2 cup maple syrup
- 1 cup pumpkin puree
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg
- 1/4 teaspoon all spice
- 1/8 teaspoon cloves
Optional: whipped coconut cream and/or mini vegan chocolate chips (I love the Enjoy Life brand semi-sweet mini chips)
Instructions
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Preheat the oven to 350 degrees Fahrenheit.
Oat Flour - You can buy your own OR what I usually do is add a heaping 2 cups of rolled oats to my high speed blender and blend on high for a few seconds until the rolled oats become a fine flour.
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Combine all dry ingredients (oat flour, coconut sugar, baking soda, baking powder, spices & salt) in a large mixing bowl and whisk together. Set aside.
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Combine all wet ingredients (coconut cream, maple syrup, pumpkin puree, apple cider vinegar & vanilla extract) in a blender and blend on high for a few seconds or until completely combined.
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Pour the wet mixture into the dry and whisk together until well combined.
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Insert the silicone muffin cups into a muffin pan. Using a 1/4 cup measure, fill each silicone cup with the batter. Here is where I like to sometimes add mini chocolate chips to the top of some... up to you!
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Bake at 350 degrees Fahrenheit for 35 minutes. Let cool, maybe top with some coconut whipped cream, & ENJOY!
