Cozy season is here, my friends. I held off on making pumpkin goods for as long as possible... but then I thought why am I waiting when pumpkin season only comes 3 months a year?! These pumpkin muffins are completely gluten, dairy, and refined sugar free. They're safe for IBS, SIBO, and all my sensitive gut girlies, and they taste the EXACT same as normal pumpkins!
Ingredients:
Makes 12 muffins
- 2 3/4 c GF oats
- 1 1/2 c pumpkin puree
- 3/4 c pure maple syrup
- 2 eggs
- 1/3 c milk of choice
- 1/4 c melted coconut oil
- 2 tsp lemon juice
- Pinch of salt
- 2 tsp baking soda
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ground ginger
- 1/2 tsp cloves
- 1 tbsp pumpkin seeds
- 1 tbsp chia seeds
Directions:
- Mix milk and lemon juice together and let sit for 5 minutes.
- Preheat oven to 425.
- Mix pumpkin puree, maple syrup, eggs, oil, and milk together until combined.
- Take 2 1/2 c of oats and blend them in a blender until flour is formed.
- Add flour, salt, baking soda, cinnamon, nutmeg, ginger, and cloves to the bowl and mix until just combined.
- Grease a muffin tin then add batter leaving 1/4 of an inch at the top.
- Mix 1/4 c plain oats, pumpkin seeds, chia seeds, a dash of cinnamon, and dash of maple syrup in a separate bowl with your (clean!) hands.
- Add the mixture to the top of each muffin.
- Bake at 425 for 5 minutes, then lower the temperature to 350 and bake for another 12-15 minutes.
There ya go! Super easy with one bowl only and did you know pumpkin is great for your luteal phase?? If your luteal phase happens to align with the time you're reading this recipe, eat up these muffins and get the additional hormone benefits! Either way, these muffins are so much better for you than the refined sugar filled ones, and your gut will thank you. Enjoy! 🫶