I’m getting really tired of eating pumpkin-flavored foods…….said no one EVER.
It’s true; I don’t think it’s possible to eat too much pumpkin. I’ve roasted at least one pumpkin per week since pumpkins began making an appearance at grocery stores. As a result, I’ve been adding pumpkin to nearly everything I eat, and if I had more free hours in the day, I would post new pumpkin recipes every single day! Hopefully you’re not tired of pumpkin yet either because I have an AWESOME recipe for Pumpkin Muffins to share with you today!
Since I’ve eliminated sugar from my diet, I’ve been craving baked goodies like crazy, but I’ve had a difficult time coming up with recipes that are entirely sugar-free (i.e. without using naturally high-sugar fruits as sweeteners either). I don’t know why it never occurred to me before, but I decided this time around that I would bake these muffins using only stevia as a sweetener. I was wary at first and concerned that the taste would be off–sometimes stevia can give foods a slightly bitter taste and I added a TON of stevia to this recipe. The smell from the oven, though, was pretty intoxicating. I waited by the oven, counting the minutes until they would be done, and had to force myself to stop cracking open the oven door to peek inside. When I finally pulled the muffin tray from the oven, I scrutinized the muffins to make sure that they were ok and decided to sneak one quick bite…..
The rest was pretty much a blur. Before I knew it, I found myself sitting on the kitchen counter with an empty muffin tray in my lap. The only evidence that the muffins had ever even existed were the tiny crumbs left behind (don’t worry, I eventually ate those, too).
So, since I ate that first batch of pumpkin muffins before I had a chance to take pictures, I was forced to make another batch. Poor me The next time around, I decided to split the recipe between my large muffin tin and my mini muffin tin so that I could test both sizes for cooking times (the mini muffins are in the background of the picture below). Let me tell you, this constant baking a food-testing business is tough. I have such a rough life
I sincerely hope that you won’t hate me for posting yet another pumpkin recipe, because I promise these muffins are worth trying! While the outsides are nice and crisp, the insides are soft and delicious, and the stevia adds a bit of sweetness without overpowering the muffins. I added some pumpkin seeds on top of the second batch (pictured) to give the muffins some added crunchiness, but I included chopped pecans in the first batch and those were amazing, too! And if you like extra sweetness, these muffins would be amazing with some chocolate chips, too (although I haven’t tried this so I can’t vouch for it….not yet, at least).
- 1 cup gluten-free rolled oats, ground into flour using a food processor
- 1 cup almond flour
- 1 tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. sea salt
- 2 tsp. cinnamon
- ½ tsp. nutmeg
- ¼ tsp. ginger
- pinch of allspice
- 1 cup unsweetened coconut milk
- 1 cup pumpkin puree (homemade or canned)
- ½ tsp. vanilla extract
- approx. 80 drops of liquid stevia (or 2 tsp. powdered stevia, or ½ cup honey)
- optional add-ins*: ¼ cup chopped pecans, pumpkin seeds or chocolate chips
- Preheat the oven to 350 degrees F
- Line your muffin tin with paper liners or grease the cups with melted coconut oil.
- In a large mixing bowl, mix together all of the dry ingredients.
- In a separate bowl, mix together the wet ingredients. (If you’re worried about the muffins being too sweet, begin with less stevia/sweetener and add more once all of the ingredients have been combined and you’ve had a chance to taste).
- Pour the wet ingredients into the dry and mix together using a spoon or a spatula until everything has been evenly incorporated. If you choose to add chopped pecans or chocolate chips (which I highly recommend), now is the time to fold them into the batter.
- Pour the batter evenly into the muffin cups, filling ⅔ full. If you choose instead to top the muffins with pumpkin seeds (also amazing), sprinkle a few on top of the batter and press down lightly.
- Place the muffin tin in the oven to bake. Mini muffins will take approx. 15-20 minutes and larger muffins will take approx. 25-30 minutes. To test, insert a toothpick in the muffins and if it comes out crumb-free, the muffins are done.
- Allow the muffins to cool before removing them from the tin.
- Serve and enjoy!