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Pumpkin Muffins

Posted on by Kristi Youngdahl

Fall is in the air.pumpkinmuffins  Can you smell it? These muffins are so scrumptious. I can’t think of a better way to start the day off with one of these tasty treats!  They’re packed with flavor and did I mention they taste amazing?

They’re so yummy you’re going to want to make an extra batch right off the bat. I love having them in the freezer to grab and go. Because let’s face it, life is busy!  Taking the extra time to prep will help eliminate the other “not so healthy” temptations.  You’ll be left satisfied with these for sure!


Pumpkin Muffins

1 cup Rob’s Red Mill Gluten Free All-Purpose Baking Flour
1 cup gluten free old-fashioned oats
1/8 teaspoon salt
2 teaspoons cinnamon
2 teaspoons pumpin pie spice
1 teaspoon baking powder
1 teaspoon baking soda
2 ripe bananas, mashed
1 cup canned pumpkin
1 teaspoon pure vanilla extract
1/3 cup pure maple syrup
1/2 cup raisins (optional)
1 teaspoon apple cider vinegar

Optional Topping
1/3 cup pureed pumpkin seeds
2 tablespoons organic scant

Preheat oven to 400 degrees F. In a large bowl, combine all dry ingredients and mix well. In a separate bowl, combine mashed bananas, pumpkin, vanilla, maple syrup and raisins. Stir in apple cider vinegar last. Add the wet ingredients to the dry ingredients and gently combine; don’t over mix. Pour or spoon batter into a greased muffin tin.

For optional topping: Combine pureed seeds and sucanat in a small bowl and sprinkle on top of each muffin before baking.

Bake 20 minutes, or until inserted toothpick comes out clean. Cool 10 minutes before transferring muffins to a wire cooling rack.


Tip: You can serve these muffins in place of cupcakes for dessert by topping with my Autumn Spice Whipped Cream as a frosting substitute! Find the recipe in the Inspired Fitness Healthy Holiday Traditions Mini Cookbook.

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