Best Ever Gluten Free Pumpkin Muffins


I remember when I was younger one of my best friends moms would make THE BEST pumpkin bread ever. She would top it with cream cheese frosting and the flavors of fall would just melt in your mouth. Pumpkin pie and pumpkin bread/muffins have always been some of my all time favorite treats so when I found out I needed to cut all gluten out of my diet I knew I was going to need to find a new way to make these delicious fall treats.


Every fall I make batch after batch of these muffins because we can’t seem to keep them around. I’m pretty sure my kids and I eat our weight in pumpkin by the time November ends each year. Hopefully all of that vitamin A consumption will have us seeing 20/20 vision until the day we die haha (one serving of pumpkin contains 245% of the RDA for vitamin A, which is great for eye sight if you have no clue what I’m talking about).


As they bake these muffins will have your house smelling incredible and if you share them with a friend I’m willing to bet that they won’t even be able to tell that they are gluten free! We love eating them plain for snacks throughout the day but you can slather on some butter or some home made cream cheese frosting for a seriously delicious treat.

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Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #sheisclaimed



BEST EVER GLUTEN FREE PUMPKIN MUFFINS

(recipe can be doubled very easily)

INGREDIENTS

  • 1/3 cup melted coconut oil

  • 1/2 cup honey or maple syrup

  • 2 eggs (at room temperature if possible)

  • 1/4 cup milk of choice or water

  • 1 cup pumpkin puree

  • 1 1/2 tsp pumpkin spice blend (or 1/2 tsp cinnamon, 1/2 tsp ground ginger, 1/4 tsp ground nutmeg and 1/4 tsp allspice or cloves)

  • 1 tsp baking soda

  • 1 tsp vanilla extract

  • 1 3/4 cup oat flour (just blend up old fashioned oats in a high powered blender)

  • Optional: 1/2 cup mix ins like walnuts, chocolate chips or craisins



INSTRUCTIONS

  1. Preheat oven to 325 degrees Farenheit and grease your muffin tin. I like making mini muffins because they are the perfect size for my little ones.

  2. In a large bowl, beat the oil and honey together with a whisk. Add the eggs and whisk until blended. (Sometimes the coconut oil will solidify when mixed with cold ingredients. I like to let my eggs sit out on the counter for a few hours before making these muffins so they aren’t cold from the fridge. If the coconut oil solidifies just let the bowl rest in a warm place for a few minutes.

  3. Add the pumpkin purre, milk, pumpkin spice, baking soda, vanilla and salt and whisk to blend. Lastly, stir in the flour, just until combined. If you are adding any mix ins add them now as well.

  4. Pour the batter in your greased muffin tins. Bake in the oven for 15 to 20 minutes if you are making mini muffins or until you can stick a toothpick in them and nothing comes out. For larger muffins you will want to bake for closer to 30-35 minutes.

  5. Let the muffins cool then carefully transfer to a cooling rack and enjoy! Store in the refrigerator if you aren’t going to eat them in the first 2-3 days because they are moist muffins.

xoxo Paige Hilken



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Healthy Gluten Free Peanut Butter Oat Cookies

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A month after Christopher and I got married we were heading up to summer camp with our ministry of 11th and 12th graders! It was at the Sacramento Delta river and we were going to be on houseboats all week. It was us, 150 eleventh and twelfth graders and about 15 other leaders. I had been on the trip the year prior and learned the hard way that camp food is no bueno when you are required to be gluten and dairy free. Basically every meal contains white flour, milk or cheese of some sort. Luckily I had thrown in a few cliff bars for back up but most of the week I either didn’t eat, or I did and suffered the consequences. 

 

So this particular year I knew that I needed to come to camp prepared in the food department. I needed something that didn’t require refrigeration, didn’t take up much space and that would be filling as a snack in between banana boating and jumping off houseboats! Cue these cookies...well a version of these cookies. 

 

These cookies used to contain banana and I don’t think they started with peanut butter in the mix. The bananas had to go when I got pregnant for the first time because they were my first food aversion and they never came back because I ended up liking the recipe better without them. And then at some point I added peanut butter so they would have more protein and well because peanut butter makes everything better right?! 

 

Now that I’ve perfected the recipe I love making these cookies at the beginning of every week so my kids and I can have a healthy snack option in the afternoons that feels more like a treat! I hope you enjoy the recipe as much as we do! 

 

Healthy Peanut Butter Oat Cookies 

Ingredients

2 eggs
1 cup of natural peanut butter
1/4 cup honey
1 tsp of vanilla extract
2.5 cups old fashioned oats
1 tsp cinnamon
A pinch of salt
1/2 cup chocolate chips, nuts or craisins if desired

 

Instructions 

  1. Preheat oven to 350 degrees.

  2. In a mixing bowl combine the eggs, peanut butter, honey and vanilla extract until smooth.

  3. Add in the oats, cinnamon, salt and any add ins and continue to mix until well combined.

  4. Scoop out little balls onto the baking sheet however big you desire and bake for 9 minutes.

  5. Let them cool or be a rebel and eat them fresh out of the oven because what’s better than warm cookies?!

 
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