These solid pumpkin biscuits are my new faves! They're normally sans gluten, improved with maple syrup, fast and simple to make, and perfecty pumpkin-y.
Wow, we've been totally fixated on these little folks these previous couple of weeks. They are superbly pumpkin-y, made with my preferred warming flavors, and gently improved with maple syrup (in addition to a touch of turbinado sugar on top, on the off chance that you'd like some additional sweetness and shimmer). They're additionally fast and simple to make with fixings that I'm wagering you likely as of now have close by. What's more, because of an oats base, they're additionally without gluten and on the more beneficial end of the biscuit range as a rule.
Essentially, a pumpkin biscuit formula that preferences extraordinary and you can feel incredible about appreciating as well. That is my sort of a biscuit win-win.
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INGREDIENTS:
- 3 cups old-fashioned oats*
- 1 tablespoon pumpkin pie spice, homemade or store-bought
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon fine sea salt
- 2 eggs
- 1 cup unsweetened almond milk, plain or vanilla
- 1 cup pumpkin puree
- 1/2 cup maple syrup
- 3 tablespoons melted coconut oil (or any mild-flavored oil)
- 1 teaspoon vanilla extract
- optional: turbinado sugar for sprinkling
DIRECTIONS:
- Preheat oven to 375°F. Line a 12-cup muffin pan with parchment or cupcake liners, or lightly grease with cooking spray. Set aside.
- Puree oats in a blender or food processor until they reach a flour-like consistency. Add in the pumpkin pie spice, baking soda and sea salt, and pulse until the mixture is evenly combined. Set aside.
- In a separate large mixing bowl, whisk together the eggs, milk, pumpkin puree, maple syrup, coconut oil and vanilla extract until evenly combined. Fold the dry ingredients in with the wet ingredient mixture, and stir until the mixture is just combined. (Try to avoid over-mixing.)
- Portion the ingredients into prepared baking cups. Then sprinkle a pinch of turbinado sugar on top of each muffin, if you would like.
- Bake for 15-18 minutes, or until a toothpick inserted in the center of the muffins comes out clean. Remove from the oven and place the pan on a cooling rack for 5 minutes.
- Serve warm. Or let the muffins cool to room temperature, then store in a sealed container for up to 3 days, or freeze for up to 3 months.
*Or feel free to substitute in 240 grams (8.4 ounces) oat flour. And as always, be sure to use certified gluten-free ingredients if making this recipe gluten-free.
For more detail : bit.ly/2PotF7U
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