I am so glad #NaBloPoMo is almost over, cause I’m running out of steam. I’ve spent way more time at the keyboard than in the kitchen. I’m running out of funny, and I find I’m subbing for sarcastic and ranty. I guess it kind of works sometimes, but it leaves me feeling kinda angsty, rushed and with the feeling I’ve always got to be “on” when really some days I just want to go fluff off and play video games for a day (I haven’t even been able to *look* longingly at Dragon Age: Inquisition, I’ve been running my tush off so hard the last two weeks).
I mean, for Pete’s sake, I’ve been writing posts about underwear for quick material!
So today I’m pushing more work out, hopefully in enough quantity that I can relax a little bit later this week. I did spend enough time in the kitchen making a new batch of muffins so I could photograph them properly (the last two times I made them, it had been so long since I had made muffins that I slopped everywhere on the tin; way to go, Anne). But just in case you were wondering, these are the muffins I was talking about when I withheld information from my son.
I think I need another cup of tea, because right now when I’m trying to piece together some one-sided conversation, I just feel like this.
Note to self, try not to write posts so late in the day; brain turns off.
I realized after baking these muffins that almost all of my muffins are gluten-free. It’s not a dietary thing. It’s simply that I’m using oat flour to make my muffins. Every time. Because oat flour rocks. They’re always light and crumbly and moist. Seriously, when I think about throwing a new muffin recipe together, I go right for the oats. It doesn’t even occur to me to use wheat flour.
Screw wheat flour muffins.
And if you’ve noticed that my muffins have a lot in common otherwise… well, if it works, why break it again?
Oh I should probably talk about the pumpkin puree. Riiight. Well the story behind these muffins is that I bought three pie pumpkins for $5 (bad idea, unless you really like making a lot of pie). Needless to say, at a loss, I decided to roast the pumpkins and freeze it, which is probably why you’ve been seeing a lot of pumpkin recipes. Because, I got lots of pumpkin to use up (if you’re in the same spot as I am, make some roast pumpkin risotto too.
But just in case you need a recap:
How to Roast a Pumpkin
Select a pie-pumpkin, approx. 6-8 inches in diameter. Slice that bad boy in half (carefully, they’re somewhat tough). Scoop out the pumpkin guts, and sprinkle the flesh with coarse salt. Place flesh-down on a parchment-lined cookie sheet and roast at 350F for 30-40 minutes, or until you can pierce the outside easily with a knife. Take it out, let it cool, and peel the pumpkin skin off the cooked flesh.
If you want to make puree, use a food processor, not a blender. Then divvy that bad boy up and freeze some for later if you want–but save at least 1 of a cup for this recipe.
Anyway… Have a muffin.
I need a nap.
- 1 cup roasted pumpkin puree
- 1 egg
- 1/2-3/4 cup milk or alternative milk
- 2t pumpkin spice mix
- 2/3 scant cups coconut (or golden) sugar - not packed
- 3 scant cups of rolled oats (or 2 1/2 cups oat flour)
- 1/4 t coarse salt
- 1/2 cup dried sweetened Craisins
- 1/4 cup light olive oil or canola
- 1t baking soda
- 1t baking powder
- Preheat oven to 350F.
- Grind the 3 cups of oats into coarse flour by running on low in a food processor with the cutting blade for approximately 1 minute. You can also use a blender, but process the oats 1/2 cup at a time.
- In a medium bowl, combine oat flour, Craisins, salt, baking soda, baking powder, sugar, and pumpkin spice mix.
- Add the roasted pumpkin puree and 1/2 cup milk, stir, then add the 1/4 cup oil and egg and stir well to ensure everything is thoroughly combined. The mixture should be thick enough to drop with a spoon but will still be wet enough to flatten out. If the mixture is very thick, add a drizzle more milk.
- Drop spoonfuls of batter into prepared muffin tins. Muffin batter should come nearly to the top of the cup.
- Bake for 18-20m, or until the muffins pass the clean toothpick test.
- Cool and store wrapped in plastic wrap in the refrigerator. Muffins freeze excellently - freeze any muffins that won't be consumed within a few days.
- Recipe is naturally gluten free if gluten-free oats are used.
- If you prefer your muffins more savory, use 1/2 cup sugar instead of 2/3 cup
See moar Gluten-Free oat flour muffin recipes!