Who doesn’t love pumpkin this time of year? Everywhere you look there are pumpkin flavored coffees, cookies, pies, breads and pastries. I even saw pumpkin ice cream featured at my local supermarket.
Although it’s easy to find pumpkin flavored treats everywhere, it can be difficult to find healthy versions of your favorites. This wheat- and dairy-free Pumpkin muffin recipe is not only healthy but it will also satisfy your holiday pumpkin cravings.
Don’t forget to allow the muffins to cool completely before you add the glaze drizzle. I’ve made the mistake of adding the drizzle too soon (I mean who can wait for muffins to cool before you want to dig in!) and the glaze just slowly runs off the muffins.
Once the muffins are cooled, they’re ready for the festive glaze. This is my favorite part. I don’t pretend to be too artistic, but this part always makes me feel like an artist. I know that’s a little corny, but it’s true. Even my kids enjoy this part of the process.
The end product is so beautiful (and tasty) that you can be proud to serve them at your holiday dinner or bring them to your office holiday party or as a hostess gift to a friend’s holiday gathering.
- 1 1/2cups gluten-free oat flour
- 1/2cup almond flour
- 1 cup coconut palm sugar
- 2teaspoons pumpkin pie spice
- 1 teaspoon gluten-free baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 3large eggs
- 1can (15oz) pumpkin
- 3 tablespoons coconut oilmelted
- 1/4 cup walnutschopped
- 1/4 cup golden raisins
- 1/2 cup powdered sugar
- 2tablespoons water
- Pre-heat oven to 350°F. Line muffin tray with 12 paper liners.
- In a medium bowl, whisk together the oat flour, almond flour, coconut palm sugar, pumpkin pie spice, baking powder, baking soda and salt.
- In a large bowl, whisk the eggs. Add the pumpkin and oil. Mix well. Add the dry ingredients to the egg mixture and stir gently to combine. Fold in the walnuts and raisins. Using an ice cream scoop or spoon, evenly distribute the batter into the 12 paper liners. Bake for 30 minutes, or until a wooden pick inserted in the center of the muffin comes out clean.
- Let the muffins cool in the pan on a rack for at least 15 minutes.
- For glaze, combine sugar, vanilla and water and whisk until smooth, drizzle on the muffins. Note: If you find the consistency of the glaze too thick or too thin, you can add more sugar or more water until you have your desired consistency
- Remove muffins from tray and store in the refrigerator or serve. Note: Storing in the refrigerator allows glaze to maintain its consistency. If left out at room temperature, glaze will melt into the muffin—which will still taste great but the presentation won’t be the same.