Pumpkin Delights

It February already! Wow! I’m both shocked and excited because once we get through February we are over the hump for winter and spring is around the corner.   Despite it being February and we are officially past pumpkin season I noticed in our storage room how many cans of pumpkin we still have. May have over stocked this year but as you have seen from past blogs…we LOVE PUMPKIN!!

Pumpkin Delights -top two (in pink wraps) are topped with a homemade vegan caramel sauce. Bottom two deliciously plain.

The recipe below for Pumpkin Delights (had to come up with a name for these on the fly to boost excitement in my sleepy my girlies!!) came about from a kitchen scramble after realizing what little was left in the house for breakfast. Someone needs to hit the grocery store!! I was short on my gluten-free flour mix but we had a big old container of oats!   Given how many times we have had oats these past few weeks, knew I had to come up with something different and so these Pumpkin Delights were born. I was super excited and delighted (hence the name) to see how well these Pumpkin Delights turned out. Only planned to have one but came back for another mid morning they were so good, moist and flavorful. The only tweak I made (and incorporated in the recipe below) was to use oat flour rather than oats themselves. The photos are from the first batch which by the way were delicious and if I didn’t have picky little ladies I wouldn’t go the extra step and use oat flour.  I loved the texture of the oats from the first batch.  But for our kids if they don’t see the actual oats, there is less fuss or questions on what I am sneaking into their “muffins”.   When I made these Pumpkin Delights a second time there weren’t questions and the girls gobbled them up. These muffin like Pumpkin Delights, store well for a few days in a sealed container in the fridge or alternatively in the freezer. They aren’t crumbly so they travel well, meaning if eaten in the car you won’t have a big mess of crumbs to clean up afterwards. Hubby, who normally doesn’t like taking baked goods with him to work, took a few with him to have with coffee at his early morning meetings. Those in the photographs were from my first batch (done with oats instead of oat flour) and I topped a few with homemade caramel sauce (let me know if you want this recipe) to increase the “wow” factor with the kiddos.  I need help some mornings!  Since this first run, I have made these with a handful of chocolate chips or topped them with a little gluten-free granola or pumpkin seeds for a little crunch.   Lots of fun options!!

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Pumpkin Delights
A fun play on oatmeal and muffins, combining these two classic breakfast items to make a different kind of healthy breakfast. The pumpkin helps bind the oats and keeps them super moist without having to add any oil and the chia seed add a good dose of omega-3.
Prep Time 10 minutes
Cook Time 25 minutes
Servings
muffins
Ingredients
Prep Time 10 minutes
Cook Time 25 minutes
Servings
muffins
Ingredients
Instructions
  1. Preheat oven to 350F. Lightly oil a muffin tin or line with baking cups.
  2. In a medium bowl, stir together the “chia eggs” (chia seeds and warm water). Let the “eggs” gel for 10 minutes or so while you measure out the remaining ingredients.
  3. In a large mixing bowl, measure out the flour, spices, baking soda and salt. Mix together until well combined. Once the chia seeds have gelled, stir in the pumpkin, syrup and lemon juice or vinegar. Add the pumpkin mix to the dry ingredients, stirring until well combined.
  4. Divide the mix into the prepared muffin tin and if using add in optional ingredients or optional toppings (see NOTE). Bake in hot oven for 20-25 minutes or until they begin to turn golden. Let cool for 10 minutes before consuming. Serve as is or with a dollop of chia jam or fruit spread.
Recipe Notes

NOTE

Option to stir in a handful of non-dairy chocolate chips or top with a little gluten-free granola, seeds or favorite crushed nuts for a little texture.

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