A healthier muffin from the very start with additional recipe options to go completely gluten-free and/or sugar-free. They also freeze well, if they last...
I consider the base recipe for this muffin as a bridge to gluten-free or sugar-free baking. It's a major step in the right direction.
The muffin has a dense enough cake texture without being overly heavy and a subtle sweetness that complements the pumpkin pie spice. It's moist, with great flavor and provides that pumpkin muffin experience that we love.
When I first cleaned up my diet, I stopped baking altogether. My inexperienced forays into gluten-free baking we're not memorable … Finally, I began working with different flours and the combination of oat bran and coconut flour worked.
I have included a mere 1/2 cup of whole wheat pastry flour in the base recipe because it's a bridge recipe … I needed a starting point like this when I first began experimenting with gluten-free baking, and so here it is.
Bottom line, this is a far more healthy, muffin recipe and when we are focused on a fresh and clean diet, yet still want a great pumpkin muffin without all the unnecessary fat and refined sugar, this recipe fills that need.
I store the muffins in the fridge and either bring them to room temperature or occasionally warm them up in the microwave …
*Final note and it's worth reading*
You will find that the muffins taste better a day after baking … the flavors seem to develop overnight along with the texture and even the natural sweetness improves. It's a cooking science 'thing', this whole flavor development issue, but trust me on this…
1 cup oat bran (Bob's Red Mill Brand)
1/2 cup coconut flour (from the organic line by Arrowhead Mills)
1/2 cup whole wheat pastry flour (Bob's Red Mill Brand)
1 1/2 teaspoon baking powder (aluminum free)
1 teaspoon baking soda
1 heaping teaspoon pumpkin pie spice
a pinch of sea salt
1 cup coconut sugar (natural, unrefined sugar)
1 small container of pumpkin pie spiced greek yogurt
1/4 cup fat-free milk
1/4 cup coconut oil (Carrington Farms makes a liquid, coconut cooking oil)
1 can organic pumpkin puree
1/4 cup honey (raw, unrefined)
1 teaspoon vanilla extract
Streusel Topping: (optional)
1/2 cup chopped, raw pecans
4 tablespoons coconut flour or whole wheat pastry flour - your choice.
1/2 teaspoon pumpkin pie spice
3 tablespoons of butter (melted)
3 tablespoons of coconut sugar or brown sugar - your choice.
omit the whole wheat pastry flour altogether
instead, use 1 cup oat bran and 1 cup coconut flour
Omit coconut sugar altogether
instead, use 1/2 cup of honey plus 1/4 cup of natural, maple syrup
use a small container of plain greek yogurt or Kefir
instead of the pumpkin spiced variety.
Replace yogurt entirely with 1 cup fat-free milk
*additional 1/4 cup of milk as stated in base recipe is not necessary
in this yogurt-free option*
Pre-heat oven to 350 degrees
If using streusel topping, make the streusel.
chop pecans, add flour of your choice, pumpkin pie spice, melted butter and sugar of your choice. Combine in a bowl and set aside.
Combine wet ingredients in a bowl.
eggs, yogurt, milk, coconut oil, pumpkin puree, honey and vanilla extract
Combine dry ingredients in a bowl.
Oat bran, coconut flour, whole wheat pastry flour, baking powder, baking soda, pumpkin pie spice, sea salt and coconut sugar.
Pour wet ingredients into bowl of dry ingredients and mix by hand until combined.
Place cupcake liners in muffin pan and fill 3/4 full with batter. Sprinkle streusel over top.
*I use the environmentally-friendly 'If You Care' brand of cupcake liners*
Bake for 18 - 20 minutes.
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