Sunday, December 07, 2014

A Pumpkin Muffin (of the gluten-free variety)

This is a modest muffin. It has little to offer by way of looks, but it boasts a healthy ingredient list and is totally satisfying, gluten-free as it is. I went on a sort of hiatus from sweets after making myself sick Thanksgiving week (moderation is hard) but was already, pathetically hunting for something in the cabinets a few days ago. I came across this recipe online and was intrigued to see how a muffin would taste minus flour, butter, sugar...and it's actually totally OK---great even. Subtly sweet, dense, moist, nutty, not overwhelmingly pumpkiny. I made a few tweaks, but this is pretty much the original version. If you're not already over everything pumpkin, give it a try. ;)

A Pumpkin Muffin
adapted from
yields 9 muffins

1/4 cup almond butter
3/4 cup canned pumpkin
1 egg
6 T honey*
1 teaspoon vanilla extract
1/2 cup rolled oats, ground**
2 T ground flaxseed**
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon baking soda
pinch of salt
1/4 cup chocolate chips, plus a handful to sprinkle on top (regular or mini)
handful of turbinado/raw sugar

Preheat oven to 375F and spray muffin pan for 9 muffins. In large bowl, combine all ingredients except chocolate chips, mixing together with spatula or wooden spoon until well-combined. Stir in 1/4 cup of the chocolate chips.

Distribute batter into muffin tins (to about 3/4 full) and sprinkle tops with remaining chocolate chips and several pinches of turbinado. Bake for 12-15 minutes or until toothpick inserted mid-muffin comes out clean. Let cool in pan for 10 minutes before removing.

*Tip: If you spray a measuring cup with cooking spray before measuring out something sticky like honey, it will pour out more easily.
**I dumped 1/2 cup of oats into our Magic Bullet and ground it up till fine. I did the same with the whole flaxseeds we had on hand. A regular blender or food processor would work just as well. 
Ps: I loved these best the 2nd day.

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