If you need to know anything about me it is this…
I AM OBSESSED WITH PUMPKIN!!!!!!!!!!!!!!
This obsession goes far beyond enjoying pumpkin pie at Thanksgiving. On no my friends, that is only the tip of the iceberg! In addition to the normal pumpkin muffins and pumpkin pie, I make and eat dairy free pumpkin pie ice cream, pumpkin chili, pumpkin “fries”, and even eat pumpkin puree plain for breakfast or dessert!
I have even gone so far as to ask for cans of pumpkin puree for every occasion in the past few years that involves gift giving (ie birthday, Christmas), but have yet to be taken seriously! (…and I am, people… VERY serious!)
I haven’t been blogging much lately because I haven’t been very inspired in the kitchen. I’m not one to force a new recipe for the sake of a new post. Cooking should be a joyful and inspired process!
As I was walking Dickens this morning, a recipe idea came to me. That is how it should be! I immediately returned home to whip up said idea. The result, a delicious and nutrient packed breakfast muffin perfect for any Gluten-Free Vegans out there!
These muffins are not very sweet, but are bursting with fiber, omega-3s, and iron! Though remarkably healthy, many vegetarian and vegan diets lack some essential nutrients, including omega-3s and iron. Finding ways to include foods with these nutrients is key to being a healthy veg-head! (For more information on the nutrients that are often lacking in a vegetarian or vegan diet, follow this link! It’s another blog I write for work!)
Pumpkin Spice Comfort Muffins
(Gluten Free, Vegan)
(Yield: 12 muffins)
- 2 1/4 cups Bob’s Red Mill Certified Gluten Free Quick Cooking Oatmeal
- 1/4 cup chopped Walnuts (#1 source of Omega 3s for Vegans!!!!)
- 1/4 cup Raisins (great source of Iron!)
- 1 Tblsp Baking Powder
- 1/4 cup Light, Brown Sugar
- 1 Flax Egg (1 Tblsp Flax Seed Meal + 3 Tblsp Water = 1 Egg)
- 1 1/4 cup Unsweetened Vanilla Hemp Milk
- 1/4 cup Organic Pumpkin Puree
- 1 HEAPING tsp ground Cinnamon
- Preheat oven to 425 degrees F.
- In a medium bowl combine Oats, Walnuts, Raisins, Baking Powder, and Brown Sugar.
- In a separate, small bowl, combine the remaining ingredients.
- Add the wet ingredients to the dry ingredients and stir until just combined.
- Spoon into prepared muffin tin.
- Bake in preheated oven 11-13 minutes, until a toothpick inserted in the middle comes out moist, but clean.
- Allow to cool on a wire rack before eating. (Little hint: These taste even better the next day!)
Some people ask for caloric breakdowns. Here is one I created for this recipe on Calorie Counter.-
(Calories: 114; Total Fat: 3.3g; Saturated Fat: .6g; Carbohydrates: 18.5g; Dietary Fiber: 2.3g; Sugars 6.4g; Protein 3.8g)
Because these muffins do not contain any preservatives, keep them in a ziplock bag in your refrigerator for up to 1 week.