I know fall is almost over and I need to get on board with the fact that winter is on its way. The leaves are mostly off of our trees, and it is getting colder every day. Even as fall leaves us and we move into winter, I still want all things pumpkin. I even joined the silly controversy and the rest of the world in getting a Starbucks red cup for a Pumpkin Spice Latte. It was worth it.
I also love me some yummy coffee cake. Of course I am addicted to my mom’s version (thank you Betty Crocker) so thought it would be fun to try a pumpkin version – why not right? It was okay. It has this ribbon-like swirl of pumpkin in the middle that is a bit strange for someone like me with food texture issues. If you like a strong pumpkin flavor then this is your kind of treat.
Pumpkin Spice Coffee Cake
1 cup of sugar
1 cup of canola oil
2 cups flour
1 teaspoon baking powder
3 tablespoons pumpkin pie spice, divided
1 (15 oz) can of pumpkin
Preheat oven to 350 degrees and grease a 9×13 baking dish.
Beat the sugar and oil together in a large mixing bowl. Then beat in the eggs. Beat in the flour and baking powder. Beat in just two of the tablespoons of pumpkin pie spice.
Spread half of the batter across base of prepared baking dish. Open the can of pumpkin and stir in the remaining tablespoon of pumpkin pie spice. Spread the pumpkin over the batter. Spread the other half of the batter on top of the pumpkin. Gently swirl the three layers together with a knife.
It is that time of year again. I loath the thought of putting away my flip-flops, and yet I savor the idea of all the pumpkin recipes I want to make in the coming weeks. That and the occasional Starbucks Pumpkin Spice Latte. As you can see — I love pumpkin in the fall. If I have to give up my flip-flops, pumpkin might be the only thing to sway me.
These muffins are kind of dense because they do not have flour and instead have oats, making them a bit heavy. The pumpkin flavor is good, but you have to decide if flavor/texture/weight is more important than having a healthy-good-for-you option. You pick which is more important to you, but if you want a good flavored, healthy option then this is a recipe you should try.
Flourless Pumpkin Muffins w/Mini Chocolate Chips
Ingredients (for 12 muffins)
2 and 1/4 cup oats
1 cup pumpkin puree
1/2 cup + 2 tablespoons pure maple syrup
1 tablespoon vanilla extract
4 tablespoons almond butter
1/4 cup unsweetened vanilla almond milk
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 cup chocolate chips (we used minis)
Heat the oven to 350°F and then line a muffin tin for 12 muffins.
Place of all of the ingredients except the chocolate chips into a blender or a food processor and blend for about 30 seconds, or until smooth.
Gently stir the chocolate chips into the batter. Pour the batter equally into the muffin tin. Bake in the oven for 20-22 minutes.
Allow to cool for at least 10-15 minutes before shoving them in your mouth.