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Pumpkin Oatmeal Muffins

It’s pie pumpkin season and I picked one up from the farm the other day and roasted it. I made these tasty little muffins and a chia pudding. Now I need to get a few more pumpkins so I can freeze some pumpkin for later! Makes 24 small muffins or 12 large ones (One thing about GF vegan baking is it’s hard to tell when something is baked through. For muffins, I prefer to make the smaller ones to ensure they aren’t doughy inside.)
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Ingredients Method Notes

Ingredients
  

  • 3/4 cup pumpkin puree homemade or canned
  • 2 ripe bananas mashed
  • 1/2 cup unsweetened applesauce
  • 1 cup rolled oats
  • 1/4 cup coconut flour
  • 1 tbsp ground flaxseed meal
  • 1 tsp cinnamon
  • 2 tsp baking powder
  • 1 tsp pure vanilla extract

Method
 

  1. Preheat oven to 350 degrees and line your muffin pan with parchment paper liners or use a silicone muffin pan.
  2. In a large mixing bowl, stir together all the ingredients until combined.
  3. Divide the batter evenly between the muffin cups and bake about 22-25 minutes (longer for large muffins), or until the tops are golden and feel just about firm to the touch. Remove the muffins from the oven, and place on a cooling rack. (If you’re using a silicone muffin pan, it’s best to let the muffins sit for 5 minutes before removing them from the pan.)
  4. Serve warm or at room temperature.

Notes

These freeze well.
Benefits: These muffins are sweetened with fruit only and contain no oil. They are high in fibre. In addition to beta carotene, pumpkin offers vitamin C, vitamin E, iron, and folate, all of which strengthen your immune system. Pumpkin is also rich in potassium which can help regulate your blood pressure, lowering your risk for heart attack and stroke.