Pumpkin + Apple Oatmeal Muffins: Gluten Free & Vegan

Handheld bites of pumpkiny, appley, cinnamony goodness!

Handheld bites of pumpkiny, appley, cinnamony goodness!

I am a sucker for the holidays.  Of course, this time of year all of the focus is on Thanksgiving and then Christmas, but any event that calls for tradition and festive gatherings makes me happy.  However, there is one glaring issue with the holidays: what the heck am I going to eat?  My family and friends are all very conscientious and well-meaning, but when they don’t live with a gluten free lifestyle day in and day out, oversights can happen (soy sauce, anyone?).  To me, brunches are always the most challenging type of get together.  Between waffles and french toasts and quiches, what’s a girl to do?  Easy: bring my own food, and plenty to share!

These muffins are the ideal take along breakfast for holiday gatherings.  The flavors are seasonal, and mainstream food snobs – you know, the people who think that something that will fit a dietary restriction won’t taste good on principle – won’t realize that they are both gluten free and vegan.  And, since they are individually wrapped, the risk of cross contamination is minimized.  As you can see, these muffins are a win any way you look at them!

Pumpkin Apple Oatmeal Muffins: Gluten Free and Vegan

Makes 15 muffins

Ingredients

These muffins are moist and flavorful - perfect for everybody!

These muffins are moist and flavorful – perfect for everybody!

  • ½ cup gluten free flour with xanthan gum
  • 1 ½ cups gf oats, divided
  • 1 tsp baking powder
  • ½ tsp salt
  • ½ tsp xanthan gum
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • ¼ tsp ginger
  • Pinch cardamom
  • ½ cup brown sugar
  • 2 tsp vanilla
  • 1/8 cup canola oil
  • 1 cup canned pumpkin puree
  • 1 tbsp maple syrup
  • 2 tbsp flaxseed, dissolved in 6 tbsp warm water
  • 2 diced apples

Directions

  1. Preheat oven to 350, and line a muffin tin with liners.
  2. Place half of the oats (3/4 cup) into a food processor, and pulse until it’s a fine flour.  Leave the remaining oats whole.
  3. Combine dry ingredients in a large bowl.
  4. In the base of a stand mixer, beat together sugar and pumpkin. Add in vanilla, oil, syrup, and flaxseed. Beat until combined.
  5. Slowly beat in dry ingredients, until just combined. Stir in apples.
  6. Divide batter among muffin tins. Bake for 15-20 minutes, or until a toothpick comes out clean.
  7. Cool on wire rack, and store in an airtight container. Great served warm, either fresh or reheated in a toaster oven, or room temperature.

This post is part of A Vegan Holiday, a collaboration among vegan and veg-friendly bloggers. Follow along on social media with #AVeganHoliday. Want to learn more or become a contributor? Find out more here or here

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5 thoughts on “Pumpkin + Apple Oatmeal Muffins: Gluten Free & Vegan

  1. Pingback: Pumpkin Spiced Waffles: Gluten Free & Vegan | Quinoa and Cookies

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