If you’re like me and can’t get enough pumpkin, these gluten free muffins have pumpkin puree and pumpkin seeds (aaaaand dark chocolate!)
I was all about to start this post about the gloriousness of fall in San Francisco when I looked outside and it had started to rain. So. But in all honesty, being here a year and a half now, I can honestly say that I love this city and am so, so happy to live here. I think I can fully admit to that now, even though I resisted falling in love with this city for all sorts of reasons for a while. This change in seasons and change in a lot of things has brought about a lot of gratitude and appreciation for my health, my job, my friends, my family, and the Bay Area in general. I don’t think I’m supposed to be anywhere else.
This is probably all very sappy, but I can’t help it because I’m listening to super emotional music i.e. Oasis’ “Wonderwall”. I was inspired by a friend to start listening to some of my favorite old playlists from when I was in my punk rock/angsty phases in high school and now I understand why I listened to it – they don’t call it emo music for nothing. My god.
Anyways, I’ve been enjoying a lot of simple fall baking with this change of seasons. You may have seen in a recent posts that I was eating all the things pumpkin and that hasn’t really let up. I even made these 4-ingredient pumpkin “cookies” yesterday because my momma is coming into town! We’ve got 48 hours together and I can’t wait. See you on the flipside!
- 2 cups oat flour
- ¼ cup almond flour
- 1 cup pumpkin puree
- ⅓ cup coconut oil, melted
- ¼ cup maple syrup
- ¾ cup chocolate chips (I used dark chocolate)
- 2 eggs
- 2 tsp pumpkin spice mix
- 1 tsp baking soda
- 1 tsp salt
- ¼ cup non-dairy milk
- 3 tbsp pumpkin seeds
- Preheat your oven to 350 degrees F
- Mix the wet ingredients - pumpkin, maple syrup, coconut oil, eggs, and milk
- Add in the flours, baking soda, salt and fold in the chocolate chips
- Spoon into the muffin tin, almost to the top
- Sprinkle pumpkin seeds evenly over, and gently tap the muffin tin to set
- Bake for 18-20 minutes
- Let cool and enjoy!
- Store in the fridge