On Sunday afternoon in Whistler, while lounging around enjoying the view, drinking tea, and coming to grips with the fact that we weren’t going to be doing anything ambitious for the rest of the day, I decided to bake these pumpkin muffins. I had been perusing our canned goods and noticed a can of pumpkin pie mix, which was destined for a fall recipe.
We had been enjoying Whistler for almost a week and the weather was that perfect transition between summer and fall. There is a crisp to the air in the mornings and evenings, while the valleys are soaked in sun during day all the while, the temperature never gets over 65. Completely ideal weather for pumpkin anything.
These muffins are packed with goodness, including apple sauce, a superseed blend, local honey, and are completely sugar and gluten free.
The superseed blend I use is the coconut blend from Nutivia. This high in fiber and omega’s offer a nice wholesome texture to the muffins. While I am not necessarily gluten free, I was intrigued by the Namaste gluten free baking flour I found at Costco. For one, it was the smallest flour option there and with limited space, I can’t realistically pack a 20 pound back of flour. It also claimed to be a cup for cup ratio with no added ingredients needed. You can simply swap it out for regular baking flour.
I cautiously lit the propane oven, started my Cinematic Orchestra mix, and set about creating my little fall comfort muffins.
1 1/2 Cups of Flour (Gluten-Free or Regular)
1 Tsp Cinnamon
1 Tsp Baking Soda
1/2 Tsp Baking Powder
1 Tsp Sea Salt
1/2 Cup Superseed Blend
1/2 Cup Walnut, Coconut, or Canola Oil
1/4 Cup Applesauce
1 Can Pumpkin Pie Blend
1 Tsp Vanilla
1/2 Cup Pecans or Other Nuts
Pumpkin Seeds for topping
- Pre-heat oven to 350°.
- Mix flour, cinnamon, baking soda, baking powder, sea salt, and superseed blend in a large bowl.
- In a smaller bowl, whisk eggs, oil, applesauce, pumpkin pie blend, and vanilla together.
- Add pumpkin mixture to the flour bowl and mix until combined.
- Add pecans and fold into mixture.
- Grease a muffin pan and add muffin mix to each muffin cup.
- Top with pumpkin seeds.
- Bake for 18-20 minutes or until fully baked through.
These are perfect little breakfast muffins or great road snacks for those 4 hour drive days.