Pumpkin muffins… the love runs deep. No need to wait for fall! These babies are the result of a slow evolution from good-but-needs-something-else to wowza-I-must-have-another-now! The blend of flours has created a dense but light texture, but can be easily substituted for whatever you have available. Likewise, I used a combo of natural sweetener sources to maintain the flavor while keeping the glycemic load as low and nutritional profile as stout as possible. Fiber rich and sweet, one of these muffins will leave you happy and satisfied. They make for a great breakfast addition, pre-workout pick-me-up, or tasty snack.
1 cup oat flour (can zip your oatmeal flakes in coffee grinder for a cheaper oat flour option)
1 cup brown rice flour
1/4 tsp nutmeg
2 tsp cinnamon
1/2 tsp baking soda
1 tbsp baking powder
1/2 tsp salt
1/8 cup sucanat
1 can pure pumpkin
1/2 cup applesauce
1/2 tsp vanilla
1/8 cup maple syrup
1/3 cup agave
1/4 cup water
3/4 cup raisins (pictured here, or your preference)
Makes one dozen large muffins
1-Preheat oven to 375 degrees and grease cookie sheet.
2- Combine all dry ingredients in a bowl, taking care to sift them for a light, fluffy muffin.
3- Combine all wet ingredients into a separate bowl, lightly stirring until ingredients are combined.
4- Gradual add dry ingredients into wet (I did so in 3 separate portions), mixing on low until blended (do not over mix).
5- Add raisins, folding into mixture with spatula or spoon.
6- Scoop mixture into tins until 3/4 full (they don’t rise much while cooking).
7- Bake for 25-30 minutes
***Notes: Substituting white rice flour can work, but I found the muffins to be, meh…gummy.