Star of the Kitchen: Pumpkin Delight Feast
How about bringing the unique taste of autumn into your kitchen? Here is a wonderful recipe for you: Pumpkin Muffins, low in sugar, gluten-free, and dairy-free! We'll have fun in the kitchen while making them together, and in a healthy way. Believe me, these muffins will become a staple of your breakfasts.
- 1 ½ cups pumpkin puree
- ½ cup maple syrup (or honey)
- ¼ cup milk (regular or plant-based)
- 1 tablespoon vanilla extract
- 2 eggs
- 2 cups oat flour (gluten-free if needed)
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ cup chocolate chips
Preheat the oven to 175 degrees. Meanwhile, grease or line your muffin tin. There you go, the easy part is done!
Take a large bowl and mix the pumpkin puree, maple syrup, milk, vanilla, and eggs well. Don't worry, it's very easy!
Now we've reached the most enjoyable part! Add the oat flour, baking soda, cinnamon, ginger, nutmeg, and cloves. Be careful, don't overmix!
Gently fold in the chocolate chips. Now things are getting better!
Pour the mixture into the muffin cups, filling each with ⅓ cup of the mixture. Want to add extra chocolate chips on top? Go ahead and sprinkle!
Bake at 175 degrees for 20-25 minutes. Do the toothpick test, if it comes out clean, it's done! Enjoy!
Star of the Kitchen: Pumpkin Delight Feast Cooking Tips
Using silicone muffin cups makes things much easier, I recommend it. Also, extra chocolate chips on top will be a hit with your guests!
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