Do you know those pumpkin muffies from Panera? This recipe reminds me EXACTLY of those. Except these are gluten free, vegan and use the simplest ingredients you can find. You can scale them up or down in size depending on how Panera-y you want to make them, and they are a great snack for the fall season!
Watch the recipe video here:
Servings: muffin tops
Equipment
- parchment paper
Ingredients
- 1 cup (120g) oats blended into oat flour
- 3/4 cup (180g) cup pumpkin pureé
- ½ cup brown sugar, packed
- 1 tablespoon maple syrup
- 3/4 teaspoon pumpkin pie spice
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 3 sheets of graham crackers, crushed
Instructions
- In one bowl, mix together the oat flour, pumpkin, brown sugar, maple syrup, pumpkin pie spice, baking powder, baking soda, and salt.
- Use a wet hand to form them into little muffin top disks and place on a parchment lined baking sheet.
- Top with graham cracker bits and pumpkin pie spice and bake at 350F for 12-14 min. And that’s it!
Notes
It’s good to note that in a recipe that uses oat flour and no butter, there will be very little (if any) spread. When forming your muffin tops, form them exactly how you’d like them to look when they come out of the oven!
Serving: 1 muffinCalories: 111kcalCarbohydrates: 23gProtein: 2gFat: 1g
Comments
I have type one diabetes and celiac. I really LOVED these muffins. I used cooked leftover winter squash for the pumpkin. . I subbed Truvia brown for the brown sugar and added a large fist grab of raisins. Can’t wait to make these again. Do you generally provide carb counts for your recipes?
I’m so glad you loved them and that those subs worked! Omg you found an oldie and I admittedly didn’t use to include the nutrition facts. I’ve just added them to that recipe and all newer recipes have them. Let me know if there’s any you need 🙂
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