Episode #2 Home Tips and so much more!
We mentioned Kitchen Angels on today’s video. Here is a little more about this wonderful organization, click here-– feeding the homebound in Santa Fe and a picture of Cathy Griffith volunteering last year at Thanksgiving!
Here’s that pumpkin muffin recipe I mentioned: These healthy pumpkin muffins are my new faves! They’re naturally gluten-free, sweetened with maple syrup, quick and easy to make~!
HEALTHY PUMPKIN MUFFINS INGREDIENTS:
The ingredient list for these muffins is super simple. You will need:
- Pumpkin puree: ‘Tis the season!
- Old-fashioned oats: Which we will pulse in the blender or food processor until they are finely ground to make our “flour”
- Pumpkin pie spice: Either homemade or store-bought
- Almond milk: Or your favorite kind of nut milk or cow’s milk (2% or whole)
- Maple syrup: Or you could sub in honey, if you prefer
- Coconut oil: Just a few tablespoons
- Eggs, salt, vanilla and baking soda
- Turbinado sugar: Totally optional.
As always, if making this recipe gluten-free, be sure to double check that all of your ingredients are certified gluten-free.
HOW TO MAKE PUMPKIN MUFFINS:
To make this pumpkin muffins recipe, simply:
- Make your oat “flour”: Add your oats to a blender or food processor and pulse until they reach a flour-like consistency.
- Combine your dry ingredients: Add the pumpkin pie spice, salt and baking soda, and pulse until evenly combined.
- Whisk together your wet ingredients: In a separate mixing bowl, whisk together the pumpkin, eggs, maple syrup, almond milk and vanilla until evenly combined.
- Combine the two. Fold the dry ingredients in with the wet, and use a spatula to stir together until just combined. (Try not to over-stir.)
- Fill your muffin cups. Portion the batter evenly between 12 muffin cups. (I always like to do this with a large cookie scoop. You’ll need a heaping scoop of batter for this specific recipe — about 1/3 cup per muffin.) Then sprinkle with a pinch of turbinado sugar, if you’d like.
- Bake. Until a toothpick inserted in the center of a muffin comes out clean, about 15 minutes.
- Enjoy! I love these muffins best fresh outta the oven. But once they have cooled to room temperature, feel free to store them in a sealed container for up to 3 days, or freeze (wrapped tightly in plastic wrap) for up to 3 months.
Preheat oven to 375°F. Line a 12-cup muffin pan with parchment or cupcake liners, or lightly grease with cooking spray. Set aside
Bake for 15-18 minutes, or until a toothpick inserted in the center of the muffins comes out clean. Remove from the oven and place the pan on a cooling rack for 5 minutes.
*Or feel free to substitute in 240 grams (8.4 ounces) oat flour. And as always, be sure to use certified gluten-free ingredients if making this recipe gluten-free. This recipe is modified from Gimme Some Oven.