Bringing you muffins today. Have you been looking for a simple, fluffy, good breakfast muffin? I'm thoroughly convinced this is the muffin you've been waiting for!
This was initially one of those "created on a whim" recipes, randomly inspired by some leftover pumpkin puree... and some other things I had on hand, but it turned out so good I'm sharing it with you before the actual recipe I was working on because I know these muffins will make your life a lot more cozy.
I must admit I don't make muffins often enough. Not because I don't love them (is there anyone who doesn't love a good muffin?!), but simply because between all the cake, cookies, ice cream, my fruity / cake-filled breakfasts, smoothies, chocolate, crepes, pancakes, and my love for trying out my blogging friends' recipes too on top of my own... there's just simply not a whole lotta room in my typical day for muffins... or is there? That may all have to change now since I've tasted these. They're like the ultimate can't-stop-eating it kind of a muffin! Life changing. Dreamy...
I'm a little obsessed with how fluffy these turned out. Can't tell you how many dense as a rock or overly-moist muffins I've tasted over the last few years... Well, friends, these are definitely not rock muffins, mush muffins, dry muffins, tasteless muffins... In fact, I don't think anyone in the world will believe you if you tell them these are made without eggs, gluten, oil, butter, sugar, etc. You've got my personal pledge on that one!
I used raisins to sweeten mine up + more pumpkin seeds for extra crunch. These add-ins really completed the muffins for me. If you're not a fan of raisins, try chopped dates, dried figs, or cranberries, mmm... chocolate chips would be amazing... Swap out the pumpkin seeds for some chopped pecans... Possibilities!
Also, try swapping out 2 tablespoon rice flour for 2 tablespoon teff flour for a multi-grain muffin (I had no idea how much a touch of teff resembles multi-grain baked goods until I tried a batch of these with some. Fascinating discovery :) I did prefer them with all rice flour personally, but just sharing in case you missed your fill of multi-grain goodies and want to give that variation a go. Otherwise, rice flour is your friend for these.
By the way. This recipe only makes 8 muffins. Nice tall muffins with a huge muffin top. The trick is to fill them all the way to the top and more -- just keep carefully topping each muffin until you run out of batter to get the nice mushroom shape. If you prefer smaller muffins, you can get 12 normal sized small muffins out of this recipe instead, but come on, how fun do these cute muffin tops look?! :) 8 it is for me!Print
Pumpkin Molasses Breakfast Muffins
Fluffy gluten-free pumpkin breakfast muffins with optional dried fruit and nut add-ins. Dairy-free and so simple to whip up.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 8 large muffins or 12 smaller ones
- Category: Muffins
- Method: Baked
- Cuisine: Dessert
- 1½ cups gluten-free quick oats (+ a bit more for sprinkling on top)
- 2 tbsp tapioca starch
- ¼ cup brown rice flour
- 1½ tsp baking powder (gluten-free!)
- 1 tsp baking soda
- 1 tsp cinnamon
- 1 tsp pumpkin spice (see notes for alternative)
- dash of salt
- ¾ cup pumpkin puree
- ¾ cup maple syrup (or agave, coconut nectar, brown rice syrup, etc.)
- ½ cup light coconut milk (the kind that comes in a can -- stir it well first)
- 1 tbsp blackstrap molasses (preferably unsulphured)
- 1 tbsp lemon juice (or apple cider vinegar)
- 1 tsp pure vanilla extract
- 1 cup raisins (or cranberries, chopped dates, chocolate chips, etc.)
- 1 cup pumpkin seeds (or chopped pecans) + more for sprinkling on top
- Preheat oven to 350F. Oil a 12-cup muffin pan (just 8 of the cups if making 8) and set aside (or use liners or a good non-stick pan instead of oiling).
- Process all dry ingredients into a flour in a food processor. Add in wet ingredients and process to combine. Add in your add-ins and pulse a few times to mix them in.
- Spoon batter into 8 muffin cups, topping it up until you run out of batter (unless you're doing smaller muffins, in which case divide evenly between the 12 cups). Sprinkle with extra pumpkin seeds & oats.
- Bake in a preheated oven for approximately 1 hour (if making 12 smaller muffins, the baking time will decrease, so keep an eye out and test with a skewer until it comes out try to see if they're done). Remove from oven and cool on a rack. Enjoy!
*If you don't have pumpkin spice, just use the following: ½ teaspoon more cinnamon, ¼ teaspoon nutmeg, ⅛ teaspoon cloves and ⅛ teaspoon allspice.