I have the sweetest, spunkiest and chattiest little sous chef who stands about three feet tall with beautiful eyes and unruly hair. Her name is Stella and she is my three year old daughter. Just like these muffins, which we have always called “Stella Muffins”, she is the perfect mix of sweet and spice. Whenever she spots me posting up at the kitchen island to cook (everyday) she comes running over and yells “I want to help make”, climbs up on the counter and starts assisting. Her assisting starts and ends with her licking the bowl and eating half the ingredients, which makes cooking a little but messy, but I love it. I love that I’m instilling in her the love of cooking while creating memories together. We bought her a little cutting board and practice knives, which she is getting really at. Pretty soon she’ll be the head chef and I’ll be the one sitting on the counter licking the bowl.
I typically make these muffins mini so it’s easy for little hands to grab for a snack. Otherwise I find half eaten muffins around the house or end up with a plateful of muffin bottoms. Like all my recipes, I add in extra nutrients whenever I can. Adding hemp or flax seeds to baked goods is a simple way to up the nutritional punch. The extra ingredients are tasteless but definitely not pointless. Eat them as is, warmed up with some nut butter or Stella’s favorite way, with extra extra butter. They’ll last 5 days in an airtight container, but they’re usually consumed within two days at our house, so they never last that long.
Gluten Free Pumpkin Muffins
Ingredients
- 1 3/4 cup oat flour
- 1 tsp maple syrup
- 1/2 tsp salt
- 2 tsp cinnamon
- 1/4 tsp nutmeg
- 2 tbsp hemp seeds
- 2 tbsp flax seeds
- 15 ounces pumpkin puree
- 1/3 cup maple syrup
- 1/2 cup coconut oil melted
Instructions
- Preheat oven to 350 degrees.
- Prepare a mini muffin tin or regular size muffin tin. I prefer to spray mine with avocado oil.
- In a large bowl, combine the oat flour, baking soda, salt, cinnamon, nutmeg, hemp seeds and flax seed. Set aside.
- In a separate bowl, whisk together the pumpkin, eggs, melted coconut oil, maple syrup. Pour into oat flour mixture. Mix until just combined.
- Fill muffin tins 3/4 the way full. Bake for 18 mins (mini) or 22 min (regular size) or until an inserted toothpick comes out clean.
- Allow to cool. Enjoy!
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