Superfood Pumpkin Muffins- Gluten and Dairy Free, High Protein, Low Glycemic (Featuring Simple Mills)
Four and a half years ago, I got smacked down with a devastating case of Lyme Disease. In order to cut down all access inflammation in my body, I made the choice to cut gluten, dairy, and sugar out of my life. (Sob!) After the first month of massive hanger issues (hungry + anger) I acclimated, and started to find new meals I really enjoyed. But there’s one time of year my hanger would always return with a vengeance, dressed to kill in shades of crumbly crust beige, creamy cheese taupe, and chocolatey brown. Yup. You guessed it. The holidays.
When you’re what I like to call a Freeling (gluten free, dairy free, sugar free) or plain old digestively challenged, finding food to enjoy during the holiday season can be rough. More often than not, you wind up sitting in front of a loaded buffet table holding back tears of longing as platters of all things fried, buttered, and sugared sit there. Taunting you. Teasing you. Singing in a high voice that oddly reminds you of Miss Piggy: “You know you want me but you just. Can’t. Have. Meeeee!”
So what’s a Freeling to do?
Cry? Throw things? Make horribly inappropriate jokes about what you’d like to do to that hunk of gouda?
Nope. You fight fire with fire. You find something so good, so delicious, that all other entrees will flee before it, so woefully inadequate will they feel.
This Thanksgiving, when my GI issues had progressed so far that I hadn’t been able to keep down more than broth and bread for 5 months, this recipe- which amazingly enough met my extreme digestive challenges- was my fire. So here it is!
Superfood Pumpkin Muffins featuring Simple Mills
(Gluten free, dairy free, high protein, low glycemic)
Recipe makes 12 muffins
** We follow a “heaping” philosophy in our household. So when I say 3 Tablespoons of coconut oil, what I really mean is: stick that spoon into the oil and once it looks like a tiny frosted mountain, dump ‘er in! Disclaimer: this means our recipes are never exact. But hey, cooking is supposed to be fun. So just commit and go for it!
** I’ve included links for most products, ‘cause, hey, if you’re a Freeling, your life’s already hard enough, and I want to make it as simple as possible for you. However, you should be able to find most of these items in your local health food store.
1 box of Simple Mills Pumpkin Almond Flour Muffin mix
We buy these online here in 3 packs because the price for a single box is quite overinflated online, but they’re available in many natural food stores. They also have a Pumpkin-Chocolate-Banana muffin variety pack. DROOL!
1 cup water
3 heaping TBSP coconut oil
We rotate brands, but always choose one that is organic and cold-pressed. We use coconut oil to cook pretty much everything, as well as for oil-pulling and as a body oil, so these two-packs are quite handy.
1 heaping tsp pine pollen (We buy ours here from Blue Bird Botanicals)
1 heaping tsp tea pollen (Here from Blue Bird Botanicals)
1 heaping tsp maca root (Available here)
3 heaping TBSP pumpkin seed protein powder (We use this brand)
2 heaping TBSP brown rice protein powder
We use the NutriBiotic Rice Protein Powder in Plain.
1 heaping tsp ceylon cinnamon
Totally different from cassis cinnamon, which is the type typically found in the Northeast. Yes, it makes a difference. Yes, Ceylon is way better (and way better for you.) Get. You. Some. We bought this one over a year ago, and it’s still going strong.
1 heaping tsp pumpkin pie spice
1 heaping TBSP chia seed
1 heaping TBSP organic baking cocoa
One of our favorites is by Equal Exchange. It’s organic and fair trade, which is essential when buying cocoa.
1 heaping tsp organic baking powder
Pinch of Himalayan Sea Salt
We rotate brands, but we’re currently using this.
- Preheat oven to 425. (The box says 350, but we always bake our GF/DF goods at a higher temperature.)
- Blend eggs, water, and coconut oil in a blender. (I’m sure you could also just whisk it really well, but when you have Lyme fatigue, blending is way easier.)
- Add the rest of the ingredients. Stir well. (It will be too thick at this point to blend.)
- Line muffin pan with unbleached muffin liners. (Be sure to get unbleached. We use these. Not only are they better for you, but they won’t stick. Bleached liners will. ‘Nough said.) Or you can skip the liners and use this sweetheart rose mold muffin tray by Nordic Ware.
- Spray liners (or inside of mold) with a light coating of pumpkin seed oil, or any cooking spray of your choice. Since it’s hard to find in spray form, we pour pumpkin seed oil into an oil misting container.
- Fill ‘em up with your delicious pumpkin goodness!
- Bake for 20-25 minutes. It’s usually closer to 20 minutes for us, but since we aren’t precise with our measurements, it varies. Do the toothpick test and see if it comes out clean. Or if you perpetually don’t have toothpicks (me) use a knife. Every time we’ve made these, they are quite moist in the middle (which is what I love) so while you don’t want them to burn, they should look slightly golden on top.
- Let cool for ten minutes (The least amount of time you could possibly wait without burning your tongue) and enjoy. I personally love to cut them open and add a slab of soy free earth balance butter to the middle. NOMNOMNOM.
- After they’ve completely cooled, store in the fridge for up to a week. These have no preservatives, so they shouldn’t be left out. (I personally really enjoy them cold. I find these muffins are moist enough to convert to a beautiful texture when cooled.)
So that’s it! I hope you like this recipe, and if you make it, be sure take a picture and tag me on Instagram @KaitlynGGuay