Updated: Jun 12, 2020
Personally, I like eating pumpkin muffins all year round. You can go ahead and call me basic all ya want, but these muffins are anything but basic... These are all about the muffin top! Yep, the muffin top. This perfect hazelnut swirl not only adds a pretty finishing touch, but a bit of chocolatey goodness to these classic muffins.
1 cup gluten free flour blend
1 cup oat flour
1/2 tbsp baking powder
1 tsp baking soda
1 3/4 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
1/8 tsp cloves
1/2 tsp salt
1/2 cup dark brown sugar
1/2 cup coconut sugar
1/3 cup dairy free butter, melted
1/3 cup melted coconut oil
3/4 cup oat milk
1 cup pumpkin puree
1 1/2 tsp vanilla
Dairy Free Hazelnut Spread, (Optional, but are you crazy?!) - I used Amedei Tuscany (it's amazing!!!)
Method of Preparation:
Pre-heat the oven to 350 degrees F and line a muffin tin with paper liners.
In a large bowl, whisk together flour, brown sugar, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves and salt.
In another bowl, whisk together melted dairy free butter, coconut oil, oat milk, pumpkin puree, eggs and vanilla.
Use a spatula to gently fold the wet ingredients into the dry until it just comes together.
Use a scoop to drop the batter into your prepared muffin tin, filling them about half way up.
Heat a few large scoops of the dairy free hazelnut spread in the microwave for 30 seconds, so it it more pourable. Drizzle a spoonful over the top of each muffin, and use a knife to swirl it into the batter.
Place the muffins in the center of your oven to bake for about 18-22 minutes or until the tops are golden brown and spring back to a light touch.
Remove pan from the oven and set on a rack to cool for 5 to 10 minutes before digging in. If you can wait that long.... I certainly couldn't...