So two things…I know the title “Gluten Free, Sugar Free Pumpkin Muffins” is a mouthful. And, I know that I’m posting a recipe on a quilting blog…but could you just forgive me for both? Please? Thanks! My friend asked me for my recipe that I’ve been working on the last month, and I figured this would be the easiest way to share it.
The weather is turning colder here, but the days are still warm in the afternoon so my kids and I are able to get outside. I love this time of year. I’m trying not to be afraid of the snow and winter…and I’m getting there. I’ll just think of being inside where it’s warm with something baking in the oven.
Ok, onto the recipe…here’s the 3 x 5 cards, or you can download the pdf: Pumpkin Muffins with Chocolate Glaze. Scroll down for the step by step instructions with tips.
First you’ll add the wet ingredients and spices to your bowl (this is everything except the oats, baking powder, raisins and walnuts). Process your medjool dates by removing the pits, soaking them in the water, and then blending them (with the water…I don’t dump it out). Also, I’ve used quite a bit of spices, but I feel like if you do less, the muffins are bland. If you know you won’t like the bite of nutmeg, just leave it out or add half as much. Using a whisk attachment, mix it until all the ingredients are incorporated. (If you don’t have dates, you can substitute honey).
Then, add the baking powder, oats…
Raisins and walnuts.
(I usually have whole walnuts, so I crush them myself with a rolling pin and a ziploc bag).
Now using a cookie paddle attachment, or a strong spoon, mix until all ingredients are incorporated. The mixture will be very thick and dense.
Line your muffin tins with paper or aluminum liners. Lightly spray the cups with oil and put 1/3 cup mixture in each cup. If you’re going to do the chocolate glaze, use the back of a spoon to smooth the top of your muffins, they’ll glaze more evenly this way. Or, if you aren’t glazing them, you can leave them with peaks for a raw look.
Bake on 350 degrees for 20 minutes, then turn the muffin tins 180 degrees and bake for another 25 minutes. (Or, if you aren’t too worried about them cooking evenly, just bake for 45 minutes).
When your muffins are done, take them out and as soon as they are cool enough to handle, take them out of their wrappers and let them cool on racks. Don’t cool them on the counter, or a plate, otherwise the bottom will get soggy. If I’m using these as breakfast on the go, then I’m done! If I’m bringing them as a dessert to a party, I glaze them.
If you’re going to glaze them, then while the muffins are cooling, prepare your chocolate glaze. The recipe calls for oat flour and almond flour. I just blend up my own using a blentec (which I love).
But if you don’t have one, you could use just oat flour or just almond flour. The flour really helps the glaze hold it’s shape and have more of the texture of a ganache. Prepare to drizzle the glaze by putting in a gallon ziploc bag. Twist off the top, and cut a small triangle off the bottom. The glaze is very thick, so if it’s not coming out, just off just a smidge more until it’s flowing as you’d like.
Glaze for a beautiful finish. I’ll sometimes cover the entire top of the muffin, or just do a few stripes like this.
After I glaze my muffins, I’ll put them in the freezer for half an hour with no covering. Then, once the glaze is solid, I’ll bag them individually, freeze them and grab them when I’m on the go. If I know I want one for the next morning, I put it in the freezer the night before. Enjoy!