Pumpkin gets a bad rep because of all of the pumpkin pie business, but believe it or not, pumpkins are actually a superfood! There’s no reason to feel guilty about indulging in one of the healthier treats of the season! Pumpkin itself is loaded with antioxidants, fiber, and Vitamin A! So why is pumpkin pie infamous for being this season’s diet sabotage? Well, it’s all of the other stuff paired along with pumpkin in those pies and cakes! These pumpkin muffins have all of the health benefits of pumpkin by itself, plus the added superfoods and protein from Cacao Magic and egg whites, and none of the unnecessary refined sugar and unhealthy fats!
This recipe is totally gluten-free (and paleo if you omit the oatmeal topping)! We used gluten-free flour. If you don’t know which one you want to use, take a look at The Philosophie Guide to Gluten-Free Flours. Usually it works best to use a combination of a few different gluten-free flours! We used coconut, almond meal, and tapioca flour. Make sure the only ingredient in your pumpkin pureé is pumpkin. A lot of them contain added sugar or pumpkin pie flavoring, but you just want the plain stuff! We’re going to add our own unrefined sweetener later, so no need to buy it with added palm sugar! We used coconut oil in this recipe, which is AMAZING for baking! We’re totally obsessed with all things coconut oil here at Philosophie HQ, so it was the natural choice. There are so so so many health benefits of coconut oil! Read all about them here!!
Store these babies in an airtight container. Due to the paleo ingredients, they won’t last very long before they go bad (don’t worry, you’ll probably eat them all anyway before that happens!). They should last 3-5 days in the fridge, or you could freeze some of them to make them last longer!!
- 1 cup GF Flour
- 1 Can Organic Pumpkin Puree
- 1/4 cup Cacao Magic (or Berry Bliss for more neutral flavor)
- 1/3 cup Coconut Oil
- 4 egg whites
- 1 1/4 cup coconut sugar or unrefined brown sugar
- 1 Tbsp GF rolled oats
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
- Preheat oven to 350 degrees farenheit and lightly grease a muffin pan with coconut oil spray (we buy this from Trader Joe’s)
- In large mixing bowl, combine the flour, cacao magic, baking soda, and baking powder.
- In a separate bowl, whisk together the pumpkin, coconut oil, egg whites, pumpkin spice, sugar, and salt
- Add pumpkin mixture to dry ingredients and mix until smooth
- In a small cup, stir together cinnamon and rolled oats
- Spoon batter into muffin pan, filling each cup about 2/3
- Sprinkle oats and cinnamon (and a little brown sugar to caramelize) on top
- Bake for 25 mins. Let cool. Enjoy!!
Do you love all things pumpkin?! Share your favorite treat with us on Twitter!
Leave a comment: