Happy National Pumpkin Day!

Of course, that’s a thing.

Apparently I missed National Nut Day last week (though I inevitably celebrated with Nuttzo. Ob. Sessed.) It would be a shame not to celebrate one of my favorite parts of the fall season, so a cozy pumpkin treat is definitely in order. I made a fresh batch of pumpkin butter this morning before I realized what a hallowed day it is, but I wanted to share a new muffin recipe I crafted last week. I wanted to keep it as allergen-free as possible because of some trick-or-treater friends, so it’s gluten-free, dairy-free, egg-free and nut-free. But trust me – you won’t miss any of those guys. Your kitchen will smell amazing, and your tastebuds will be super happy!

Pumpkin Apple Spice Muffins

Ingredients:

• 2/3 cup gluten-free oat flour
• 1 cup buckwheat flour
• 1/2 cup coconut flour
• 1.5 tsp. baking powder
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 1 tsp. cinnamon
• 1/2 tsp. nutmeg
• 1/2 tsp. ginger
• 1.5 cups pumpkin
• 1/2 cup unsweetened applesauce
• 1 tsp. vanilla
• 1/4 cup coconut sugar
• 2 tsp. coconut oil
• 1/2 cup coconut milk

Instructions:

1. Preheat oven to 350 degrees F.
2. Grind oats into flour and combine dry ingredients in a large bowl.
3. In separate bowl, combine wet ingredients. Add to dry ingredients and mix.
4. Pour batter into muffin tins and bake approximately 40 minutes until slightly browned.

Top these babies with coconut butter, nut butter, or go a little crazy with some homemade pumpkin butter. They freeze well, too, so you can pop them out for a quick and easy breakfast or snack.