Tuesday, September 10, 2013

pumpkin spice muffins {gf,v}


After biting into these muffins for the first time, all I could muster was, "holy crap." 
As in "holy crap, these are amazing." 
As in "holy crap, these are the best muffins EVER, and I want to eat one (or five) every day for the rest of my life." 
Seriously. If you only make one muffin this fall...make these. 
I'm not sure how they manage to stay so moist and gloriously dense with no butter or oil. Chalk it up to one of the happy mysteries of the universe. Perfectly sweet. Perfectly pumpkiny. We still have 8 muffins left, and I'm already calculating when I'll need to make the next batch so we don't run out. 
Crazy? maybe. But I'm too busy blissfully shoving muffins in my mouth to care.

*******************************
pumpkin spice muffins
{gluten free, vegan}

{{{INGREDIENTS}}}
*1 cup almond meal
*1 cup gluten free quick oats (make sure to use gf quick oats. the old fashioned will leave the muffins sticky)
*1/8 tsp salt
*1 tsp cinnamon
*1 tsp pumpkin pie spice
*1 tsp baking powder 
*1 tsp baking soda
*2 ripe bananas, mashed
*1 cup canned pumpkin
*1 tsp vanilla
*1/3 cup agave
*1 tsp apple cider vinegar
*1/2 cup raisins

***topping***
*1/2 cup chopped walnuts
*1 tbsp brown sugar

{{{DIRECTIONS}}}
1.Preheat the oven to 350.
2.Add the dry ingredients to a large bowl and mix well.
3.In a separate bowl combine the remaining ingredients, with the apple cider vinegar last.
4.Add the wet ingredients to the dry, without overmixing.
5.Add batter to greased muffin tin.
6.Mix the chopped walnuts and brown sugar in a small bowl and sprinkle on top of each muffin.
7.Bake for 20 minutes or until inserted toothpick comes out clean.
8.Let cool for 10 minutes before transferring to a wire cooling rack.

Store in airtight container for up to 5 days. Makes 12 muffins




linked to:
Simply Sugar & Gluten Free HERE