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Pumpkin Spice Mini Muffins
Because pumpkin spice is our favorite season, duh.
Nothing says "fall" quite like the smell of pumpkin spice. This recipe is sure to become an autumn staple, although I like to enjoy it year-round. It's so easy and tastes so good, you kind of feel like you're cheating...or keeping a really tasty secret.
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Tell me what you think about them! Don't forget to tag me @theANNIfeed and #theANNIfeed and #thursdayswithANNI so I can see your creations. Can't wait!!
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RECIPE: Pumpkin Spice Mini Muffins
Prep Time:
Cook Time:
Total Time:
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INGREDIENTS
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INSTRUCTIONS
10 minutes
30 minutes (plus cooling)
40 minutes
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2 cups gluten free oats (I recommend using steel cut oats and not the quick cooking kind)
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1 can pumpkin, 15 oz
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1/2 cup maple syrup
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2 Tablespoons chia
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2/3 cup water
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1 teaspoon baking soda
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1 teaspoon cinnamon or pumpkin pie spice
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Preheat the oven to 350 degrees Fahrenheit. Grease a mini muffin pan with a small amount of coconut oil in each individual mini muffin tin.
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Pour water into a small bowl, then add chia seeds and set aside for 15 minutes. This will create a "chia egg" mixture, which essentially does the same thing that an egg would do in a recipe.
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Add all ingredients to a blender or mix thoroughly with a whisk until smooth and well-combined.
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Ice an ice cream scoop to portion out dough into the mini muffin tin.
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Bake for 30 minutes.
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If the center is not baked but the top is browning, cover the pan with foil and continue to bake in 3 minute increments, checking with a toothpick at each interval to see how much longer they need to bake. When the toothpick comes out clean, the muffins are baked through the center and can be removed from the oven to cool.
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Turn the oven off, and allow the muffins to cool in a tin.
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Store in an airtight container in the fridge for up to a week.
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Enjoy!
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THE MAIN INGREDIENTS ​
Pumpkin
Pumpkins are loaded with antioxidants, which help keep inflammation down in the body. They also have a ton of beta-carotene, of which their orange color gives away. Beta-carotene from plants is converted to Vitamin A in the body, which has many health benefits and aids in many important functions in the body (1).
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Oats
By nature, oats are gluten free because they contain a protein called avenin instead of gluten, both of which function similarly. However, oats can be processed in facilities that risk cross-contamination, so buying "gluten free oats" means that you are purchasing a product that has taken precaution(s) to prepare and process the oats on equipment that is not also used for gluten containing foods. Some with celiac disease can still have a adverse reaction to oats, so it is important to follow the instructions and advice of your medical practitioners and dietitian in this case (2). If you simply avoid gluten for other reasons, oats can serve as an excellent source of nutrients such as fiber and iron, and make an excellent alternative to flour in this recipe.
Chia Seeds
Chia seeds are believed to have been a staple as far back as the Aztec diet. Chia seeds have recently gained increasing attention as an excellent source of omega-3 fatty acid, which may be especially beneficial in combating heart disease. They also are an great source of fiber, and in addition contain protein and other important minerals (including iron, calcium, magnesium and zinc). Combined with water in this recipe, they act as the role of an egg substitute, making them not only a healthy addition but a vital part of the baking process as well (3).
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OPTIONAL (Add these in to "spice it up" a bit!)
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Cacao Nibs
I grew up in a family who used to ignore the measurements for chocolate chips and instead measure it by "eyeballing however much looks good"...which was usually the whole bag. When I discovered cacao I was ecstatic. A lot of people get confused with cacao and cocoa but essentially the difference is this: "Dark chocolate of at least 70% cocoa solids is a true superfood but cacao nibs take it to the next level. Cacao nibs are essentially eating the cacao bean itself as they have been roasted, separated from their husks and broken into smaller pieces. When we use the word ‘Cocoa‘ it is usually in reference to the processed, final product. Cacao is how any form of chocolate starts out as the beans come from the Theobroma cacao tree.Cacao nibs are the least processed and most natural form of chocolate" (4). Cacao nibs have basically become cheater chocolate chips in my diet. And I think they should be in yours, too! Toss them in this recipe and see how you like it!
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