Living in Santa Fe With Ricky Allen & Happy Thanksgiving!

Episode #2 Home Tips and so much more!

 

Happy Thanksgiving, Check out our latest video
from Living in Santa Fe with Ricky Allen.

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:

  1. Make your oat “flour”: Add your oats to a blender or food processor and pulse until they reach a flour-like consistency.
  2. Combine your dry ingredients: Add the pumpkin pie spice, salt and baking soda, and pulse until evenly combined.
  3. Whisk together your wet ingredients: In a separate mixing bowl, whisk together the pumpkin, eggs, maple syrup, almond milk and vanilla until evenly combined.
  4. 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.)
  5. 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.
  6. Bake.  Until a toothpick inserted in the center of a muffin comes out clean, about 15 minutes.
  7. 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.

DIRECTIONS:

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.

 

 

Call Now Button