GF Pumpkin Oat Muffins

These freeze really well in an airtight container.  So if the idea of 48 mini muffins overwhelms you, take a deep breath.  It's super easy to whip up, and you can freeze extras for another day.  I also did it this way to use up an entire can of pumpkin, instead of having to store 1/2 a can in the fridge.  I'd rather store fully-made muffins in the freezer. ;-)

I also like to add chopped walnuts (1 cup) to these, but my daughter's classroom is nut-free, so I often omit them so I can pack muffins in her lunchbox.

Gluten-Free Pumpkin Oat Muffins
Yields 48 mini muffins


Ingredients:

• olive oil in a mister spray bottle
• 3 cups GF whole oat flour
• 2 cups sugar
• 1 tablespoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 2 teaspoons baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon salt
• 1 can (15 oz.) pumpkin puree
• 4 eggs
• 3/4 cup melted coconut oil
• 1.5 cups dried cranberries

Directions:

• Pre-heat oven to 350 degrees F.  Spray two mini muffin pans with olive oil.
• In a large mixing bowl, combine all the dry ingredients (oat flour through salt).  Then add in the wet ingredients (pumpkin puree through coconut oil) and mix on medium speed until fully incorporated.  Fold in cranberries (and any nuts, optional).
• Divide the batter into the prepared mini muffin tins.
• Bake for 13 - 15 minutes until muffins are golden brown and a toothpick inserted into the center comes out clean.
• Remove from oven and let sit for 10 minutes before transferring the muffins to a cooling rack.

These keep at room temperature for about a week. If you want to freeze the muffins, let them cool completely first before placing them into an airtight container.

Gluten-Free Pumpkin Granola

It's pumpkin season again!

Gluten-Free Pumpkin Granola


Ingredients:

• 4 cups gluten-free old fashioned rolled oats
• 1 cup gluten-free buckwheat groats (optional)
• 1/2 cup brown sugar, lightly packed
• 1 cup raw pepitas
• 1 cup chopped walnuts or slivered almonds
• 1 Tablespoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt
• 1/4 cup honey
• 1/4 cup coconut oil
• 1 cup pumpkin purée
• 1.5 cup dried cranberries

Directions:

• Pre-heat oven to 325 degrees F.
• In a large bowl, mix together the first 9 (dry ingredients).  Set aside.
• Place honey, coconut oil and pumpkin purée into a microwave safe bowl and heat on medium heat until the coconut oil is melted (about 45 seconds).  Whisk until blended.
• Pour wet mixture into dry mixture and mix well with a wooden spoon.
• Spread the granola onto a large baking sheet (I used a half-sheet pan) lined with a silicone mat or parchment paper.
• Bake for 35 - 45 minutes until golden brown, stirring the granola every 10-15 minutes to ensure even browning. 
• Remove from oven and stir in the cranberries.  Let cool completely.  The granola will be soft while it's hot, but once it cools completely it will be nice and crunchy.
• Store in an airtight container.

Whole Spelt Pumpkin Cranberry Nut Muffins

Baking season is just around the corner, and pumpkin season is here.  I'm kicking it off with muffins.  My young kids love these in the mini sizes.  They'll happily devour 3 or 4 mini muffins in one sitting, but won't touch a regular sized one.  It must be a size thing.

If you don't have whole spelt flour, you can substitute 1:1 with whole wheat flour.

Whole Spelt Pumpkin Cranberry Nut Muffins
Adapted from this recipe.
Yields 1 dozen muffins (4 dozen mini muffins).

Ingredients:

• 1-1/2 cups whole spelt flour
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 eggs
• 3/4 cup honey
• 1/4 cup melted coconut oil
• 1/4 cup plain yogurt
• 1 cup pumpkin puree
• 1/2 cup dried cranberries
• 1/2 cup chopped walnuts

Directions:

• Pre-heat oven to 350 degrees F.  Line muffin pan(s) with paper muffin cups.
• In a mixing bowl, whisk together first 7 (dry) ingredients.
• In another mixing bowl, whisk together next 5 (wet) ingredients.
• Pour wet mix into dry mix and combine.  Do not over mix.
• Fold in the dried cranberries and walnuts.
• Divide batter evenly into the prepared pans. 
• Bake until golden, 18 - 20 minutes for regular muffins, 14 - 15 minutes for mini muffins.

These freeze really well if you don't get around to eating them all within a few days.  Or if you want to make a double batch.  My kindergartener loves the mini ones for her mid-morning snack at school. I take a couple straight out of the freezer in the morning (7:30am-ish), toss them into her lunchbag, and by the time she eats her snack (10:30am-ish) the muffins are completely thawed and good to eat.

Pumpkin Flax Oatmeal Muffins

I was playing in the kitchen today and used my Blueberry Oatmeal Muffin recipe as the springboard for some pumpkin muffins.  I used canned pumpkin puree, but you can certainly use freshly-made puree.  If you buy the canned stuff, make sure that it is just plain pumpkin puree, not pumpkin pie filling.  The hubs will be thrilled to have these for breakfast this week instead of our usual overnight oatmeal.

Pumpkin Flax Oatmeal Muffins
Makes 2 dozen muffins

Ingredients:

• 1.5 cups whole-wheat flour
• 1.5 cups rolled oats
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 2 teaspoons ground cinnamon
• 2 teaspoons ground nutmeg
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 4 eggs
• 2 cups brown sugar, packed
• 1.5 cups ground flaxseed
• 1 teaspoon vanilla extract
• 1/2 cup water
• 1 can (15 oz.) pumpkin puree
• 1 cup coarsely chopped walnuts

Directions:

• Preheat oven to 400 degrees F.  Line two 12-count muffin pans with cupcake liners.
• In a bowl, stir together the first 9 ingredients (dry).  Set aside.
• In a separate mixing bowl, beat eggs, sugar, ground flaxseed, vanilla, water and pumpkin puree.
• Gradually combine the dry ingredients with the egg mixture just until everything is moistened.  Do not over-stir. 
• Gently fold in the walnuts.
• Divide batter into the prepared muffin pans.
• Bake for 20 minutes until golden.