Trying to Use Up Leftover Pumpkin

Note to future self: Giant cans of pumpkin from Costco seem like a practical purchase until you realize you're not going to make two pumpkin pies every time you open a can.

We had some matchstick carrots and canned pumpkin to use when I got home on Sunday after an amazing weekend, but I was too tired to bake until Monday evening. By then, I'd found this recipe  for muffins which I was going to make work for my purposes. I like to bake healthy at the beginning of the week so we have enough things around for snacks, breakfast, dessert, whatever. Mike (and I) normally eat whatever's readily available when hungry strikes so it's nice to have healthier options. These ones turned out delicious so I wanted to share the recipe!

My specifics/subsitutions:

• I subbed canned pumpkin (not the pie filling, just the pumpkin) 1:1 for the oil 
• Used applesauce instead of apple
• I used honey instead of maple syrup
• whole wheat flour instead of gluten free flour
• raw sugar instead of brown sugar (I may have bought a giant bag at Costco)
• forgot the walnuts:), thought I want to try them next time!
• almond meal is available from Trader Joe's or your can process almonds in a food processor

ONE BOWL CARROT APPLE MUFFINS (VEGAN + GF)

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PREP TIME

15 mins

COOK TIME

32 mins

TOTAL TIME

47 mins

Vegan, gluten free carrot muffins loaded with fruit and veggies. Super moist and flavorful, healthy and made in one bowl! Perfect for on-the-go breakfast and snacking.

Author: Minimalist Baker

Serves: 12

INGREDIENTS

• 1.5 flax eggs (1.5 Tbsp flaxseed meal + 4 Tbsp water)
• 1/4 cup olive oil
• 1/3 cup mashed very ripe banana
• 1/4 cup agave nectar or maple syrup (or honey if not vegan)
• 1/2 cup unsweetened applesauce or 1 sweet apple, finely grated
• 1/2 cup brown sugar or sub muscavado
• 1/2 tsp sea salt
• 1.5 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/2 cup plain almond milk, unsweetened
• 1 heaping cup (packed) grated carrot
• 2/3 cup gluten free rolled oats
• 1/2 cup almond meal
• 1 cup + 2 Tbsp gluten free flour blend (see notes)
• 1/4 cup raw walnuts (chopped) for topping

INSTRUCTIONS

1. Prepare flax eggs in a large mixing bowl and preheat oven to 375.
2. Prepare muffin tin with liners or lightly grease them.
3. To flax eggs mashed banana, agave or maple syrup, olive oil and whisk to combine.
4. Next add applesauce, brown sugar, baking soda, salt, cinnamon, and whisk to combine.
5. Add almond milk and stir.
6. Add grated carrot and stir.
7. Add oats, almond meal, gluten free flour blend and stir.
8. Divide evenly among 12 muffin tins, filling them all the way up to the top, and top with crushed walnuts (optional).
9. Bake for 32-36 minutes, or until deep golden brown and a toothpick inserted into the center comes out clean. When you press on the top it shouldn’t feel too spongey, so don’t be afraid of over baking! The GF blend just takes longer to bake.
10. Remove from oven and let set in the pan for 15 minutes. Then flip on their sides still in the pan to let cool completely.
11. If you try to unwrap them too quickly, they have a tendency to stick to the wrappers.
12. Once cooled, store in a covered container or bag at room temp to keep fresh. Freeze after that to keep fresh.