We wanted to make tasty and nutritional, gluten-free fruit muffins packed with pumpkin and spices to celebrate the warming flavors of autumn. Here, the fruit and agave act as sweeteners and the result is a dense, moist muffin that is great for breakfast or an afternoon snack.
15 ounces pumpkin puree
½ cup agave nectar
1 tablespoon vanilla extract
1 tablespoon baking soda
1 tablespoon baking powder
1 tablespoon salt
2 cups oat flour
1 tablespoon pumpkin spice
1½ cup fresh pichuberries, sliced
- Preheat oven to 350 degrees F.
- Thoroughly combine the pumpkin puree, agave nectar, vanilla extract, and eggs in a large bowl. Gently fold in the baking soda, baking powder, salt, oat flower, and pichuberry slices.
- Lightly spray a 12-cup muffin tin with the oil spray. Divide the batter among the 12 muffin cups. Add the batter and place in the oven on the middle rack.
- Bake for 30 minutes or until golden brown and a toothpick entered in the center comes out clean.
To find pichuberries near in supermarkets near you, click here!