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Recipes Private Yoga Instructor Los Angeles Santa Monica Gluten Free Pumpkin Muffins

Published on October 25th, 2021 | by Catherine Tingey

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Gluten Free Pumpkin Muffins

Gluten Free Pumpkin Muffins

It’s just too early for a pumpkin pie in my house, but how about pumpkin muffins?!

Private Yoga Instructor Los Angeles Santa Monica Gluten Free Pumpkin Muffins

Moist inside

I love baked goods but hate the trifecta of white flour/white sugar/butter in classic baking. I just can’t get excited about cooking with those ingredients!

I’ve experimented with a bunch of different flours; here are my anecdotal, non-expert opinions:

  • *OAT – my favorite. Easy to grind yourself from quick cook oats, high fiber
  • ALMOND – expensive, high protein, also a heavy flour which means more baking soda for loft
  • BUCKWHEAT –  has a distinct flavor, very heavy flour, nice for pancakes
  • CHICKPEA – causes gas, not a fan
  • CORNMEAL – great if you like chewy (medium grind) and love this for blueberry muffins or skillet bread
  • COCONUT –  heavy flour that adds coconut flavor, also very dry, not a fan

[I want to try millet, quinoa flour and some other, more esoteric alternatives to AP/purpose flour].

Private Yoga Instructor Los Angeles Santa Monica Gluten Free Pumpkin Muffins

About to go into the oven…

I love oat flour the best because it will give a loft similar to AP flour, is easy to grind yourself, and is exponentially better for you than AP flour.

*Make your own oat flour with a blender or food processor. For this recipe, I ground organic quick cooking oats in a Cuisinart. If you grind your own oat flour, keep in mind that there will be a discrepancy in measurement before and after pulverizing.

**The first 6 ingredients are a base that can be adapted for any type of muffin – Morning Glory, Banana Chocolate, Blueberry, Strawberry, etc.

GLUTEN FREE PUMPKIN MUFFINS (makes 12)

INGREDIENTS

  • 2 -2 1/3 C oat flour
  • 1 -1 1/2 C coconut sugar
  • 1 TSP baking soda
  • 1/2 TSP salt
  • 2 eggs
  • 1/2 C avocado oil (or oil of your choice)
  • 1 15oz can pumpkin
  • 1 TSP vanilla extract
  • 2 TSP cinnamon
  • 1/2 TSP nutmeg
  • 1/2 TSP clove
  • 1/4 TSP ground ginger
  • pinch black pepper

DIRECTIONS

Preheat over to 375 F.

Combine all dry ingredients in large bowl.

In medium bowl, whisk together eggs, pumpkin, oil, vanilla.

Add wet to dry and fold. Do not overmix.

Line a muffin tin and fill using ice cream scoop for best results.

Bake at 375 for 18-22 min until toothpick comes clean.

 

*** Next time I would add 2/3 C soaked raisins.

 

Enjoy with a cup of tea, coffee or chai!

Namaste, Catherine

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Entrepreneur, yogini, designer, award-winning filmmaker, personal trainer and former marathon runner. She left a career in finance to start her own business and along the way, became a yoga teacher. She has been practicing yoga for 30 years.

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About the Author

Entrepreneur, yogini, designer, award-winning filmmaker, personal trainer and former marathon runner. She left a career in finance to start her own business and along the way, became a yoga teacher. She has been practicing yoga for 30 years.



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