Dairy-free | Soy-free | Nut-free | Clean eating
One major discovery I’ve made in my clean-eating journey is that I have an inherent sweet tooth–and depriving myself on this or that diet plan just sets me up for failure because I never feel quite satisfied. So now I’m learning to find clean, healthy ways to satiate that need for sweetness, and as a result I don’t need “cheat days” or “when I’m done with this 21-day challenge I’ll gorge myself on X, Y, and Z.” So on here you’re probably going to be seeing a lot of clean sweets.
I don’t think I could ever get sick of good pumpkin treats. My friend recommended these beauties to me a couple months ago, and I’ve made them at least four times since. They disappear SO fast–even when I freeze 2/3 of the batch. (They do freeze beautifully, by the way; just wrap one in a paper towel and zap it in the microwave for 20-30 seconds to thaw.) My whole family loves them; even My Husband The Reluctant gave them the glowing review the first time he ate them of, “I would like these even if I weren’t forced to eat clean!” They’re sweetened with real maple syrup in addition to the natural sweetness of the pumpkin, and the oats and whole-wheat pastry flour make them hearty enough to be a light breakfast–without weighing you down.
Maple Oat Pumpkin Muffins
- 1/3 cup melted coconut oil
- 1/2 cup maple syrup, room temperature
- 2 large eggs, room temperature
- 1 cup canned pumpkin puree
- 1/4 cup unsweetened almond milk (or other milk of choice)
- 1 tsp. baking soda
- 1 tsp. vanilla
- 1/2 tsp. salt
- (heaping) 1/2 tsp. cinnamon, plus more for sprinkling
- (heaping) 1/2 tsp. ground ginger
- 1/4 tsp. nutmeg
- 1/4 tsp. ground allspice (or cloves)
- 1 3/4 cup whole-wheat pastry flour*
- 1/3 cup old-fashioned (not instant) oats, plus more for sprinkling
- Preheat oven to 325 and grease** the cups of a muffin tin.
- In a large bowl, whisk together coconut oil and syrup. Beat in eggs. Mix in pumpkin and almond milk until smooth, then mix in soda, vanilla, salt, and spices.
- Switch to a large rubber spatula or wooden spoon. Add flour and oats at once, stirring until just combined.
- Scoop scant 1/4-cups of batter into muffin cups (an ice-cream-style scoop works really well for this), then sprinkle with a few oats and some cinnamon.
- Bake for 23 minutes or until a toothpick inserted in the center comes out clean. Wait until cooled (or try to) to remove them from the pan.
* Whole-wheat pastry flour is ground finer than other whole-wheat flours, so baked goods come out lighter and less dense; it is an ideal substitute for all-purpose flour. I pretty much only use this now, even in my less-clean recipes.
** If you’re going soy-free, PAM for Grilling is the only mainstream brand of cooking spray I’ve found that does not contain soy lecithin. I use it for everything!
Original recipe here.