So... I know some of you don't want to see another pumpkin until next fall but I seriously eat pumpkin delights year round! I found this recipe in the coupon section of the paper and thought I could adapt that! I simply subbed oat flour for the wheat flour and they were perfect! Super moist, full of flavor, and extremely addicting.
So whether you have a can of pumpkin left that you need to use up or you're a pumpkin lover like me, you're going to LOVE these!
Gluten Free Mini Pumpkin Muffins
(Gluten Free, Dairy Free)
Adapted by jalene from a recipe by Libby's
Makes about 60 mini-muffins
Note from jalene:
You can make regular size muffins with this recipe BUT you will have to use a RAW topping instead of a cooked granola. Otherwise the tops will burn. Regular size muffins will take about 35-40 minutes. If you're looking for a great topping try this Almond Oat Streusel use on my Zucchini Muffins. It's super good!
Almond Oat Streusel Topping Ingredients:
Directions for the Streusel:
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