Okay, I know it's a weird time of year for pumpkin, but for some reason I'm really loving pumpkin in many baked forms.
I love this recipe because it also uses gluten-free oats instead of wheat flour, which is a great way to keep gluten and wheat out of your diet, while still enjoying baked goods.
How does this recipe fit into a healthy diet? This makes a great breakfast when paired with swipe of nut butter and a handful of berries.
1 cup plain, full-fat Greek yogurt (to make this dairy-free, you could leave this out and use almond or coconut yogurt instead)
1 cup pumpkin puree (not Pumpkin Pie filling)
3 eggs (to make this egg-free, you can use a flax egg instead - Google it!), lightly beaten
1/3 cup pure maple syrup
2 cups gluten-free oats - ground up in a blender or food processor to make an oat flout
1 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1/2 cup raw, unsalted pumpkin seeds (and more for topping)
1. Preheat your oven to 375 degrees Fahrenheit. Line your muffin tin with paper liners or coconut oil, and set aside.
2. In a large bowl, combine wet ingredients (yogurt, eggs, pumpkin puree, and maple syrup) until creamy. Set aside.
3. In another bowl, combine all remaining ingredients.
4. Pour dry ingredients into the wet ingredients and combine well.
5. Use a 1/3 cup measure to divide out the batter into your muffin tin. At this point, you can sprinkle extra pumpkin seeds on top of the muffins.
6. Place in the oven and bake for 30 minutes. After 30 minutes, check to be sure the top of the muffin is springing back under your touch, and that a toothpick inserted into the centre of the muffin comes back clean. If the muffins are done, pull them out of the oven and let them cool on a cooling rack for 5 minutes before removing from the muffin tin.
7. Enjoy or store in the fridge or freezer until you are ready to use.