Dairy-free, gluten-free pumpkin 'bread' pudding bites
This healthy dessert muffin packs all the best flavors of fall, without the guilt.
Tis the season for pumpkin spice everything. It's tempting to order a grande PSL or a slice of pumpkin pie at your local cafe, but trust me – there's a healthier way to get the flavors of everything we love about fall, sans the guilt.
These little muffins are packed with protein, healthy fats and fiber. You can sweeten them with honey or maple syrup, whichever you have on hand. The consistency of these muffins is reminiscent of bread pudding, but without the empty calories that often come with this dessert.
- 3/4 cup pumpkin puree
- 1/2 cup oat flour (or coconut flour)
- 1/2 cup coconut oil
- 6 eggs
- 2 teaspoons vanilla
- 1/2 cup honey, melted
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon gluten-free baking powder
Preheat oven to 400° F.
First, you'll need to make the oat flour, unless you happen to have coconut flour on hand. This is a fairly simple process that requires a food process (or a blender will work in a pinch). Simply pour in a couple cups of gluten-free oats and pulse until it becomes a fine powder. Measure out the flour and then sift it through a fine mesh strainer with the pumpkin pie spice.
Heat the coconut oil and honey together in a small saucepan over medium-low heat. Whisk to combine. Remove from heat.
Mix dry ingredients (flour, spices, baking powder) and fold into pumpkin puree. Add wet ingredients (oil, honey, eggs, vanilla). Pour batter into greased or lined muffin pans.
Bake for 18-20 minutes or until a toothpick inserted into the center of the muffin comes out dry.
Drizzle with honey, sprinkle with cinnamon and serve warm.