Last week I mentioned I’d share with you this week my Seitan Marsala recipe, however, I had some leftover pumpkin pureé from my pumpkin soup, which needed to be consumed. Hence, we have Pumpkin Muffins! And since I have gluten free people in my life, who also limit their salt and oil intake, these muffins are low salt, low oil, gluten free, vegan and not too sweet.

The perfect muffin!

I’ll share my Seitan Marsala next week, I promise!

When you make this recipe, post your photo of it either on Facebook or Instagram with the following hashtag: #iEatGreenRecipes 

Preheat Oven to 350°

Yields 36 Muffins

Ingredients:

• 2 Tbs ground flax seeds, mixed with 2 Tbs. apple cider and 2 Tbs. water
• 2 cups pumpkin pureé
• 1 cup maple syrup
• 1/2 cup organic oil (safflower, canola or coconut oil)
• 1 cup apple sauce
• 1 tsp vanilla extract
• 1 tbs. baking powder
• 2 t. salt
• 2 tbs. baking soda
• 1 t. cinnamon
• 1 t. nutmeg
• 1 t. allspice
• 3 ½ cups gluten-free flour
• 1 cup GF oats, ground
• ½ cup coconut

 Crumb Topping:
• 1/4 cup brown sugar
• 1/4 cup GF, Dairy Free flour
• 1/4 cup GF Oats
• 3 Tbs. organic oil
• ½ tsp cinnamon
• ½ cup pecans

Procedure:
1. Combine flax seed, apple cider vinegar, and water, in small bowl, and set aside
2. In another bowl, combine all dry ingredients.
3. In another bowl, combine all wet ingredients

4. Add the dry ingredients to the wet, and add in the flax mixture. mix together until combined.
5. Prepare muffin tins with cupcake liners. Fill 2/3 full.
6. Sprinkle with the Crumb topping
7. Bake in a 350° oven for 20 minutes or until a toothpick comes out clean