Double Pumpkin Muffins

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!

5.0 from 1 reviews

Double Pumpkin Muffins

 

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If you're like me and can't get enough pumpkin, these gluten free muffins have pumpkin puree and seeds (and chocolate!)

Author: Dani California Cooks

Serves: 12 muffins

Ingredients

• 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

Instructions

1. Preheat your oven to 350 degrees F
2. Mix the wet ingredients - pumpkin, maple syrup, coconut oil, eggs, and milk
3. Add in the flours, baking soda, salt and fold in the chocolate chips
4. Spoon into the muffin tin, almost to the top
5. Sprinkle pumpkin seeds evenly over, and gently tap the muffin tin to set
6. Bake for 18-20 minutes
7. Let cool and enjoy!
8. Store in the fridge

Notes

Note that if you'd like a sweeter muffin, add in an additional ¼ cup of maple syrup

3.5.3217

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