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Pumpkin Spice Muffins: Gluten-Free, Vegan, Whole-Grain

I’m going to go out on a limb and suggest we rename this season “Pumpkin-Fall.” And if you’re anything like me and want delicious pumpkin-flavored treats year-round, we can also rename Winter, “Snowy Pumpkins” and Spring, “Blooming Pumpkins.” What about Summer, you ask? I want to hear what you think we should call it.

That aside, I’ve been craving warm breakfast foods lately. Plus, I want to boost my immune system this time of year–especially since I spend most of my week traveling to various schools with their wide variety of kiddos and alllll they bring into it. Perhaps most importantly, I want a breakfast that tastes good while still starting my day off right health-wise.

I made a checklist of what I want in the morning. Here’s what I was looking for:

  • Protein
  • Whole grain
  • Lots of good vitamins and minerals
  • Nothing artificial
  • Allergy-friendly
  • Fiber
  • Easy to make
  • Refrigerator-friendly
  • Freezer-friendly
  • Portable
  • Gluten-free (necessary for me; optional for you)
  • And of course, YUMMY!

And so, I made it! Oh, and did I mention it has a wonderful yet subtle pumpkin flavor?

Pumpkin Spice Breakfast (or Anytime) Muffins

Preheat your oven to 350 degrees F. Use two bowls: one for your wet ingredients and the other for your dry ingredients. One bowl should be large enough to hold all the ingredients when you combine them. I like this one (afflinks) since I can put a lid on it if I need to take a baking break.

Bowl #1

Dry Ingredients. Combine the following:

  • 1 teaspoon pumpkin pie spice
  • 1/4 teaspoon salt
  • 2 cups quick oats (gluten-free if necessary–I like these and buy them in bulk)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda

Bowl #2

Wet ingredients. Combine the following:

  • 1 cup pumpkin purée *OR* 2 medium-sized bananas, smashed with a fork until smooth (no need for the bananas to be overripe like in many recipes; this will be sweet either way)
  • 1/3 cup blackstrap molasses; this is another item I buy in bulk since I use it in so many recipes and it stores well for a long time
  • 1/2 cup unsweetened non-dairy (or dairy) milk; I love using this hemp milk in it. If you use non-dairy milk, choose one that tastes good when baked.
  • 1/2 teaspoon vanilla extract

Combine the contents of the two bowls. Mix just until combined. Get your muffin pan, and then for the easiest cleanup, use a large spoon to fill baking cups fairly full. These muffins won’t rise much. Bake for 30 minutes or until a toothpick comes out clean.

And then eat until your heart’s content, no matter the pumpkin season! These stay good in the fridge for a couple days or a couple of months in the freezer.

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