I’ve been cooking with pumpkin all week and I hope it gave you ideas on what to do with this vegetable you usually buy for Halloween and have to do something with it on November 1st.
I think you can imagine that we had it all week in all different way! 🙂
It started with
Then Gluten free pumpkin cookies
For supper we had Coconut pumpkin cream soup
And today the gluten free pumpkin muffins.
All that with just 1 medium pumpkin, and 6 people eating all this. Imagine the amount of food that can be made with all what is being thrown in the garbages every November 1st.!
Makes 12 muffins
Preparation time: 20 minutes
Cooking time: 30 minutes
- 2 tbsp. (30ml) of grounded organic flax seeds
- 6 tbsp. (180ml) of water
- 1 cup (250ml) of organic oat flour
- 1/2 cup (125ml) of sorghum flour
- 1/2 cup (125ml) of quinoa flour
- 1/2 cup (125ml of organic almond powder
- 1tsp. (5ml) of xanthan gum
- 1 tsp. (5ml) baking powder
- 1/2 tsp. (2.5ml) baking soda
- 1 tsp. (5ml) salt
- 1/2 tsp. (2.5ml) ground cinnamon
- 1/4 cup (62.5ml) of vegan butter
- 1/4 cup (62.5ml) of organic sunflower oil
- 1/3 cups (83ml) organic brown sugar
- 1 1/2 cup (375ml) of organic Roasted pumpkin
- 1/2 cup (125ml) of almond milk
- 1/2 cup (125ml) of organic chocolate chips
- 1/2 cup (125ml) of organic sunflower seeds
- Preheat your oven to 375º.
- In a small bowl, combine the flax seeds and the water. Set aside for about 10 minutes until it gets thick.
- In a medium bowl, blend the oat flour, the sorghum flour, quinoa flour, the almond powder, the xanthan gum, Â the baking powder, the baking soda, the salt and the cinnamon.
- In a last bigger bowl, cream the butter with the brown sugar. Mix in the pumpkin, the sunflower oil and the milk.
- Add in your flour mix and stir well. Finally put in the chocolate chips and the sunflower seeds.
- Place the batter in your muffin tin and put it in the oven for 30 minutes or until the tip of your knife comes out clean.
- When they’re cooked, place them on a wired rack to let them cool.
I hope you will enjoy this recipe like my family did.
mummmm love your pictures!
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Thanks! Sometimes I find it hard to see if my pictures are nice because I look at them so much when I prepare my posts that I end up not seeing anything in the end! 🙂
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HAHAHA, I do EXACTLY the same thing 🙂
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Newest follower from Bloggy Moms. These look delicious… Can you do these in a mixer or will it over mix?
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Hello! Thanks for your comment. I always use a my stand mixer, but I don’t mention it because people might think that it’s not possible to do the recipe without it. To answer your question, it won’t over mix because it’s gluten free. The thing that make it hard is that the gluten is over activated. When I bake muffins with gluten, I only mix at a low speed and it’s only until ingredients are blended. I hope it answers your question. Have a nice day!
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These look so good, pinning them because I love pumpkin and will be making these!
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Thanks a lot, I made them for breakfast and they were very tasty. I was thinking later that I could have added a bit of orange zest. It could be a nice addition.
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loving all the pumpkin recipes. I can’t seem to get sick of it!
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Thanks, I hoped people would like another pumpkin recipe! 🙂
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These sound so yummy! Pumpkin is one of my favorite things to cook with this time of year! Thanks for the recipe!
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I never cooked pumpkin before. I was always looking at it without knowing what to do with it! 🙂 This year I tried it and I was very please to discover that vegetable.
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Thank you for putting my recipe! Have a great day!
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