Healthy Pumpkin Mini Loafs

Healthy Pumpkin Mini Loafs


Theses easy, delicious pumpkin mini loafs are the perfect fall season treat! They are gluten-free, diary free and refined sugar free and have a soft and fluffy texture. They can easily be made into muffins or a loaf. Recipe yields 8 mini loafs or 12 muffins.

INGREDIENTS:

  • ⅓ cup melted coconut oil
  • ½ cup maple syrup
  • 2 eggs, at room temperature
  • 1 cup pumpkin purée
  • ¼ cup milk of choice (I used canned coconut milk)
  • 1 teaspoon baking soda
  • 2 teaspoon vanilla extract
  • ⅓ teaspoon salt
  • 1 ½ teaspoons pumpkin spice blend
  • 1 ¾ cups gluten free flour
  • ⅓ cup old-fashioned gluten-free oats

For the topping:

  • ¼ cup old-fashioned oats
  • 3 tablespoons melted coconut oil
  • 2 tablespoons maple syrup
  • 1 teaspoon cinnamon
  • Pinch of salt

INSTRUCTIONS

  1. Preheat oven to 325 degrees Fahrenheit. Grease all each well with melted coconut oil.
  2. In a large bowl, beat the oil and maple syrup or honey together with a hand mixer on low. Add the eggs, and beat well. Mix in the pumpkin purée and milk, followed by the baking soda, vanilla extract, salt, and pumpkin pie spice.
  3. Add the gluten-free flour and oats to the bowl and mix.
  4. In a separate bowl add the oat, coconut oil, maple syrup, cinnamon and salt to create the topping. Mix with a spoon until oat are covered and saturated.
  5. Divide the batter evenly between the mini loaf wells or muffin cups. Sprinkle the tops of the muffins with a small amount of the topping. Bake mini loafs for 20 to 22 minutes, or until a toothpick inserted into a loaf comes out clean.
  6. Place the mini loaf tin on a cooling rack to cool. Let cool for 10 minutes in the tin then remove gently loosening up the outer edges with a butter knife if needed.
  7. Enjoy!

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