|When I'm following a recipe, I like to post it to my magnetic knife strip|
These cool little muffin tops don't even require a muffin tin! Convenient. They're delicious and moist. Healthy too, they're loaded with fiber from the oat bran, flax seeds, pumpkin seeds and apples. They taste like fall!
Pumpkin Breakfast Muffin Tops
1 cup mashed pumpkin or other squash type vegetable
1/2 cup natural applesauce
1/2 cup brown sugar, lightly packed
1/2 cup cane sugar
3 Tbsp sunflower oil
1 tsp vanilla extract
1/2 tsp vanilla powder (optional- if you don't have it use more vanilla extract)
1/2 tsp blackstrap molasses
1/4 cup brown rice flour
1/4 cup sorghum flour
1/2 cup gluten free quick cooking oats or lightly pulsed rolled oats
1/2 cup ground flax seed
1/2 cup gluten free oat bran
4 Tbsp fine shredded coconut
2 Tbsp tapioca starch
1 tsp baking soda
pinch of baking powder
1/4 tsp sea salt
3/4 tsp ground cinnamon
1/4 tsp each : cloves, nutmeg, ginger
tiny pinch black pepper and cayenne pepper
1/2 cup toasted pecans
1 cup apples, diced very finely with peel on plus a bit more for topping the muffins
Preheat oven to 325 degrees.
In a small bowl, mix the pumpkin up to the molasses and whisk well.
In a larger bowl, whisk together all dry ingredients.
Combine everything with a spatula. The batter will be very moist and loose. That's good! Keep mixing until all ingredients are combined- you can't over mix this dough since it is free of gluten. So go nuts!
Throw 'em in the oven for about 15-20 minutes. They're ready when the aroma begins to invade your kitchen. Oh and when the edges and bottoms are browned.
Let cool for about 10 minutes before devouring unless you don't mind a crumbled muffin! hehe