Post 4 | First Recipe

Ahhh. Autumn is here. Fall has fallen. And that means… its PUMPKIN Season!

And here I am with my first recipe on the blog and my first pumpkin recipe of the year: Pumpkin Spice Oat Muffins!!

Here is the recipe:

Gluten Free Dairy Free Pumpkin Muffins (makes 12)

Ingredients

Wet

3 eggs or chia eggs (1 Tbs ground flax or chia seeds in 3 TB water for each egg)

⅔ cup dark brown sugar

1 15 ounce can of pumpkin puree

⅓ cup butter softened

⅓ cup milk of any kind (oat, cashew, macadamia nut, or dairy work best)

Dry

1 ½ cups almond flour

⅝ cup quick oats

1 tsp baking powder

1 tsp cinnamon

¼ tsp ginger 

¼ tsp nutmeg

Directions

1. Preheat your oven to 350 F

2. Mix together all the wet ingredients thoroughly in a medium bowl

3. Whisk together the dry ingredients in a large bowl

4. Combine the wet ingredients with the dry ingredients and mix only until just combined.

5. Spoon mixture evenly into 12 muffin cups

6. Bake for 35-40 minutes or until toothpick inserted into the center of one muffin comes out almost clean.

7. Cool in the muffin pan for 10 minutes and transfer to a wire rack to cool completely. Store for 4-5 days in the refrigerator or store for 4-5 months in the freezer.