I have a habit of subscribing to waaaay too many food blogs… every day my email is inundated with mouthwatering recipes, most of which I can no longer eat. At least, not as the recipe is written. So when I see one come through that is actually gluten-free, I get really excited. Especially when that recipe happens to be Flourless Pumpkin Oat Mini Muffins in early October. Ummm, yes please.
After I read the recipe on Eating Well’s website, my mind wandered to the Apple Crisp that I have been obsessing over lately. That crumble on top… gets me every time. I have thought about all of the different fruits I want to blanket in that sweet and crunchy goodness, but what if I put it on a muffin? A flourless pumpkin muffin, to be exact… Let me tell you what happens… a match made in foodie heaven.
These bite-sized baked goods are nothing short of extraordinary. Not only is it almost impossible to know that they are gluten-free, the combination of oats and pumpkin lends to a unique texture that is silky in a pumpkin-pie sorta way. Add in the perfectly crunchy topping, and we’ve got a winner. This is honestly one of the best muffin recipes I have ever made, pre- and post- Celiac diet. I am pretty sure they are going to be a staple around our house for the next couple months. Ya know, until I am out of my pumpkin phase…
The icing on the cake is that, if you are an avid gluten-free eater like me, you probably have all the ingredients needed to make these already on hand. I mean, it is October. I assume you all have purchased at least 3 cans of pumpkin by this point in the year. Also, like so many other baked goods we have come to know and love on this site, the muffin batter is made entirely in a blender or food processor.
These Pumpkin Muffins with Maple Pecan Crumble would make an excellent, light breakfast on Thanksgiving Day or would be perfect to take to your next potluck at the office. (My coworkers all gave these a big thumbs up and kindly reminded me I am in the wrong profession…)
They may be bite-sized, but fair warning… I bet you can’t eat just one. 🙂
Pumpkin Muffins with Maple Pecan Crumble
Pumpkin Muffins with Maple Pecan Crumble (makes 24 mini muffins)
For the muffins: (recipe adapted from Eating Well)
1 1/2 C GF old-fashioned rolled oats
1 tsp baking powder
1 tsp pumpkin pie spice + 1/2 tsp cinnamon
1/4 tsp baking soda
1/2 tsp pink Himalayan sea salt
2 large eggs
1 C pumpkin puree (NOT pumpkin pie filling)
1/2 C dark brown sugar
1/4 C maple syrup
3 tbsp coconut oil, melted
1 tsp vanilla
1/2 C DF mini chocolate chips
For the crumble:
1/4 C GF old-fashioned rolled oats
1/4 C almond flour
1/4 C unsweetened shredded coconut
1/4 C finely chopped pecans
Dash pink Himalayan sea salt
2 tbsp coconut oil
2 tbsp maple syrup
- Preheat oven to 350 degrees F. Line a 24-count mini muffin tin with paper liners. Set aside.
- Place oats in your food processor or blender and pulse until ground into a flour consistency. Add baking powder, pumpkin pie spice, cinnamon, baking soda, and salt. Pulse a few times to mix. Add in the eggs, pumpkin puree, dark brown sugar, melted coconut oil, and vanilla. Pulse until mixture is smooth. Stir in the mini chocolate chips.
- Using a small cookie scoop, fill the prepared muffin tins 2/3 full.
- In a medium bowl, whisk together the oats, almond flour, coconut, pecans, and salt. Stir in the coconut oil and maple syrup until the mixture reaches crumble consistency; it will be loosely bound but will stick together when pressed. If needed, add additional maple syrup 1/2 tsp at a time to bring it together.
- Top each mini muffin with approximately 1 tsp of the crumble mixture, pressing slightly into the muffin batter.
- Bake for 13-17 minutes or until a toothpick inserted in the center of the muffin comes out mostly clean. Cool in the pan for 10 minutes, then remove to a wire rack to finish cooling.
- Store in an airtight container at room temperature, up to 5 days.
What is your favorite kind of muffin to make and/or eat? I’m telling ya, these are definitely in my top 3 now…