"What was the ghost's favorite muffin?"
HA. Let's be honest here... we know pumpkin is better but the joke is way cuter this way. And although I haven't been the biggest Halloweener this year, I have been doing by part by making frightfully ridiculous Halloween jokes in cat/cow pose for the past few weeks.
Happy Halloween - and what better day than today to share a seasonally appropriate recipe. These delicious gluten-free muffateers are a great breakfast or mid-afternoon snack - and naturally, they're excellent toasted up with some almond butter.
Nom. You'll eat that shit faster than a witch's broom... just sayin'.
On a quick side note... one of my favorite Halloween memories was five years ago, when Mike and I were new to Miami and ventured out to buy a pumpkin to carve. We couldn't find a pumpkin patch (this was pre-iPhone) and we ended up at Publix, where they were sold out of pumpkins. We were not going to go home empty handed so in a stroke of genius, we decided to carve WATERMELONS. It was epic. You can't even tell the difference!
Anyhou, back to ye old pumpkin. This recipe has canned pumpkin (mainly because I am lazy and have not roasted the pumpkin I have sitting on my counter) but you can use fresh pumpkin... according to my sister, you can roast up all your pumpkin, freeze it in baggies and thaw as you need it. Nice tip, Allie ;)
Oh... one more... "What do you call a fat jack-o-lantern?"
Gluten-free Pumpkin Muffin recipe
- 1 cup gluten-free oat flour (or just blend gf oats in a blender until they turn into a flour)
- 1 cup gluten-free flour
- 1 tsp baking soda
- 2 tsp pumpkin pie spice
- 1 tsp cinnamon
- 1/4 tsp salt
- 1/2 cup pumpkin (either freshly roasted or organic canned pumpkin)
- 1 large, very ripe banana
- 1 eye of toad (just kidding;)
- 1 egg, beaten
- 1 - 2 tsp vanilla (depending on how much you like vanilla)
- 1 cup vanilla almond milk (can be sweet or unsweetened depending on how sweet you like things)
- 1/2 cup chocolate chips (I am super into Trader Joe's chunky chocolate chips lately. OMG)
- 1/4 cup dried cranberries (optional but yummy)
*If you like it more pumpkin-y you can do 1 cup of pumpkin and omit the banana.
- Preheat oven to 350 °F
- In a big bowl, mix the dry ingredients - oat flour, oats, baking powder, baking soda, spices, salt.
- In another bowl, mash the peeled banana and pumpkin together with a fork.
- Stir egg, vanilla, milk, cranberries and chocolate chips into the banana mixture.
- Add banana mixture into the dry ingredients. Mix and allow it to set for a few minutes.
- Pour into an oiled cupcake pan (I use spray coconut oil)
- Bake 30 - 35 minutes or until toothpick inserted into center comes out clean.
- Let them cool completely before removing from pan. I also always have better success in my silicone muffin pans when it comes to removal. Trick or treat, y'all!