Loaded Pumpkin Muffins

Gluten-free · Dairy-free · Refined-sugar-free

Still delicious. Thanks for asking.

The Camp Fire in Butte County has blanketed much of Northern California in thick smoke. As we learned last year during the fires that raged throughout Sonoma and Napa Counties, this smoke contains the particulates of EVERYTHING that burned - plastics, toxic chemicals, refrigerators, washing machines - all of that junk is in the air we’re breathing. We talk a lot about the AQI (Air Quality Index) and check it regularly. Napa has been in the red (unhealthy zone) for 11 days. This means any outdoor activity is strongly discouraged. Some of us are using the N95 masks for any outdoor exposure (the smart thing to do, if you ask me…and medical professionals).

What this means, is that in addition to my heart breaking over and over again as the death toll climbs, the destruction continues, and my news feed is filled with singed animals, I am also trapped inside. Trapped. I work from home in a tiny apartment. My Garmin watch has reduced my steps goal from 10,000 to 3,000. My half marathon ready legs are basically atrophied at this stage.

SO…what to do with all this indoor time? Master a new muffin recipe and watch American Horror Story, of course. And with no further ado, because those intro paragraphs were a lot longer than I intended anyway, let’s get our Loaded Pumpkin Muffins on.

::Wow, the food photography on this site is top notch!::

::Wow, the food photography on this site is top notch!::

  • 1 cup canned pumpkin

  • 1/4 cup melted coconut oil

  • 1/3 cup maple syrup

  • 1 egg (room temperature)

  • 1 tsp vanilla extract

  • 1 3/4 cups gluten free oat flour

  • 1/2 cup almond meal

  • 1 tbsp pumpkin pie spice

  • 1 tsp cinnamon

  • 3/4 tsp baking powder

  • 1/4 tsp salt

  • 1/3 cup golden raisins

  • 1/3 cup vegan chocolate chips

  • 1/3 cup coarsely chopped walnuts

First things first. Preheat your oven to 350°. Make sure your pumpkin, maple syrup, and egg are at room temperature. Otherwise your coconut oil will seize up and clump.

Oh, by the way, just grab one microwave friendly bowl (so you can melt your coconut oil). Those of us without dishwashers are all about the one bowl baking life.

Ready? Whisk all of your wet ingredients together: pumpkin, coconut oil, maple syrup, egg, and vanilla. When they’re thoroughly combined you can…

Add all of your dry ingredients: oat flour, almond meal, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt. I like to use a wooden spoon for this. The batter is too thick for a whisk at this stage.

Once everything is mixed in without any white clumps of unincorporated flour, baking soda, etc., fold in the stuff that makes these muffins delicious: golden raisins, vegan chocolate chips, and chopped walnuts.

Line your muffin tin with 9 muffin liners (what are those things called?) and load them up to the top. These don’t rise very much, so you the batter won’t spill over and create one giant muffin blob in the oven.

Bake for 19 - 22 minutes. I pull mine out and rotate at the 10 minute mark and let them go another 9. They’re done when your testing toothpick comes out clean.

Let them cool in the tin before popping them out and destroying them in the name of inflammatory-free breakfast.