Such countless individuals appear to fear the looming end of summer. I’m most certainly not. There are things I like pretty much the entirety of the seasons, so I typically welcome the change. Winter has Christmas, one of my number one occasions, and in some cases snow. I’m not a major snow crack, I mean, my #1 spot to be the point at which it snows is inside with a cup of hot cocoa and a warm cover, watching messy rom-coms. I do like it from time to time however. On the off chance that it could simply snow on Christmas, that would make me the most joyful young lady! I’ve lived in the south for a long time now and Hawaii before that, so I haven’t seen a lot of snow. I can recall possibly one time in for what seems like forever, while living in North Carolina, where it really snowed on Christmas. It was one of those strange blizzards which appeared suddenly. Any place I have experienced the whole town appears to close down with a cleaning of snow. It simply doesn’t occur that regularly. Perhaps that is the reason I like it… the grass is consistently greener, you know!
And afterward there’s spring, which brings excellent blossoms, Easter fun, butterflies, and strawberries! I love strawberries. Summer brings a genuinely necessary break from school, for me as a self-teach mother and the children! I appreciate being with my children and I love having the chance to self-teach, yet breaks are invited and altogether drained for everything they have!
I genuinely think my #1 thing about fall is having the chance to eat pumpkin enhanced things without getting unusual looks. I surmise I can comprehend when I serve pumpkin bread to somebody in April, they may take a gander at it briefly trusting that it didn’t simply come from sitting in my cooler for as far back as a half year. Furthermore, in July, how it might seem odd to the next neighborhood youngsters when the children bring pumpkin biscuits outside for nibble rather than popsicles or another summery treat.
INGREDIENTS
pumpkin muffins:
- 1 cup brown rice flour*
- 1/2 cup tapioca flour*
- 1/2 cup gluten-free oat flour** (see notes below)
- 2 tablespoons flax seed meal
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1 cup pumpkin puree
- 1/2 cup pure maple syrup
- 1/3 cup melted coconut oil or olive oil
- 1/4 cup unsweetened, plain almond milk
crumble topping:
- 1/2 cup gluten-free oats
- 1/4 cup sliced almonds or another nut
- 3 tablespoons coconut sugar (brown sugar will work also)
- 1.5 tablespoons cold vegan butter (regular butter or coconut oil will work also)
glaze:
- 2 tablespoons almond butter
- 2 tablespoons pure maple syrup
- 3–4 teaspoons unsweetened, plain almond milk
INSTRUCTIONS
- Preheat oven 350 F. Line a muffin pan with paper liners or grease well.
to make the crumble:
- In a small bowl combine oats, almonds, and coconut sugar. Add the butter and use your fingers or a fork to cut the butter into the oat mixture until butter is thoroughly mixed in and mixture is crumbly. Set aside for later.
to make the muffins:
- In a large bowl mix together the dry ingredients: flour, flax seed, baking powder, baking soda, salt, and the spices. Add pumpkin, maple syrup, oil, and milk, mixing just until blended. Fill muffin liners two-thirds full and then sprinkle the oat crumble on top. Place in the middle rack of an oven and bake for 25-30 minutes or until a toothpick inserted near the center comes out clean.
to make the glaze:
- Mix together the almond butter and maple syrup in a small bowl until combined. Mix in the almond milk a little at a time, until the consistency is thin enough to drizzle. A little more milk may be needed. Drizzle on top of the muffins after they have cooled.
NOTES
- *You can also use 2 cups of a gluten-free all-purpose flour blend instead of the rice, oat, and tapioca flours.
- **To make oat flour you can grind old-fashioned oats in a food processor. You can use regular oats if you don’t need them to be gluten-free.
