Gluten and Dairy Free Pumpkin Streusel Muffins

I love fall. I love the change in colours, the ability to sleep at night, to cuddle up with my hubby and the food. Fall flavours are special. And I love pumpkin pie and stuffing. With Thanksgiving now behind us, at least here in Canada, I wanted to use up the leftover pumpkin puree I had on hand. Delicious fall treats seem to never seem to use up the whole can of pumpkin puree. Waste not, want not!

Pumpkin Streusel Muffins 2.jpg

Pumpkin spice muffins with a streusel topping sounded like the perfect use for that leftover pumpkin puree. These muffins are soft, delicious and taste like fall. With my gluten allergy and hubby’s lactose intolerance, everything I bake is gluten and dairy free. These are no exception. I added the streusel topping for a little extra sweetness and crunch, but it could easily be omitted. 

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Pumpkin Spice Streusel Muffins

Soft, spicy, full of flavour and a crumble topping! All while being gluten and dairy free.

Course: Desserts

Prep Time: 20 min

Cook Time: 25 min

Total Time: 45 min

Yield: 12

Serves:

Ingredients

  • MUFFIN MIX
  • 2 eggs
  • 34 cup pumpkin puree
  • 23 cup coconut sugar packed
  • 14 cup pure maple syrup
  • 14 cup avocado oil
  • 1 tsp vanilla extract
  • 2 tsp baking soda
  • 14 tsp sea salt
  • 12 tsp ground cinnamon
  • 1 12 tsp pumpkin pie spice
  • 12 cup water
  • 12 cup almond meal
  • 34 cup gluten-free rolled oats
  • 1 cup gluten-free flour blend
  • CRUMBLE TOPPING
  • 3 Tbsp coconut sugar
  • 3 12 Tbsp gluten-free flour blend
  • 2 Tbsp roughly chopped walnuts could sub pecan or pepitas
  • 1 14 Tbsp coconut oil
  • 14 tsp cinnamon
  • 14 tsp ground ginger

Directions

  1. Preheat oven to 350 degrees F (174 C) and lightly grease a standard size muffin tin.
  2. In the bowl of a stand mixer, add eggs, pumpkin purée, coconut sugar, maple syrup, avocado oil, and vanilla extract. Mix with the paddle attachment on medium-low for one minute.
  3. Add baking soda, salt, cinnamon, and pumpkin pie spice, and mix. Add water and mix once more.
  4. Add almond meal, gluten-free oats, and gluten-free flour blend and mix on low until combined.
  5. Divide batter evenly among muffin tins, filling all the way full.
  6. Add crumble ingredients to another small bowl. Mash ingredients together with a fork or your hands until crumbly like wet sand. Generously top muffins with streusel.
  7. Bake for 25 minutes or until tops are golden brown and a toothpick or knife comes out completely clean.
  8. Let cool for 5 minutes in the muffin tin, then gently remove and cool completely on a cooling rack. Enjoy warm or at room temperature.
  9. Once completely cooled, store in a covered container at room temp for 3-4 days, though best when fresh. Freeze for longer term storage.

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Roast Chicken and Veggies

Who doesn’t love a simple dinner that everyone in the family will love!?

This roast chicken recipe is definitely one of those dinners and it’s rustic charm means that perfectly chopped veggies are not necessary!! I always just rough chop the veg to make this dinner come together quickly. And a secret: sometimes I just leave the carrots whole. 

This was a summer roasted chicken so we roasted: purple potatoes, white potatoes, watermelon radish, onion, beets and sunchokes.

Make this dinner your own by roasting whatever veg you have on hand. Pretty much every veggie tastes good roasted, but choose hard root vegetables when roasting with chicken. I've found softer veg like peppers and zucchini get too mushy.

Whether you want to make this fancy or super quick and simple, having a great roast chicken recipe should be in your recipe book.

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Perfect roast chicken with veggies

Course: Main Course

Cuisine: American

Main Ingredient: Chicken

Prep Time: 10 min

Cook Time: 45 min

Total Time: 55 min

Serves:

Ingredients

  • 1 organic whole chicken
  • 1 bunch rosemary
  • 1 onion small
  • 3 cloves garlic
  • 2 carrots
  • 2 potatoes
  • 4 beets
  • 14 cup Extra virgin olive oil
  • Salt and Pepper to taste

Directions

  1. Preheat oven to 450*F
  2. Cut up carrots, potatoes, beets and onions into chunks (you can wash them well and leave the skins on) - place them into a roasting pan leaving a couple chunks of onion out. Smash the garlic and roughly chop 2 of them; put 2 in the pan with the veggies. Sprinkle about a tablespoon of the rosemary over the veg with a couple tablespoons of olive oil and some salt and pepper. Mix together.
  3. Inside cavity of bird, place the rest of the rosemary bunch, 1 smashed garlic clove and a couple chunks of onion. Place the chicken over the veggies and rub some olive oil on the skin. After washing your hands REALLY well, sprinkle salt and pepper on the outside.
  4. Roast at 450 for 18 minutes. Then without opening the oven, turn the heat down to 350*F and cook for another 25 minutes. Check if the chicken is cooked by juices running clear, a thermometer that reads 165F in the thickest part, or cutting into the bird and making sure it is cooked throughout. If in doubt, cook longer!
  5. Serve with pan juices.
  6. Note: You can use any vegetables that you may have or need to use up, such as cabbage, brussel sprouts, kale, radicchio, broccoli, sweet potato, cauliflower, celery, kohlrabi, radishes, etc. I don't suggest soft veg like eggplant, zucchini or peppers in the pan with Roast chicken as they will get overcooked.

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Add to Plan to Eat

AFFILIATE NOTES: I really love Plan to Eat and you will find all our recipes posted through their software. It saves us time and energy. I use Plan to Eat, I can vouch for their software and our clients appreciate the functionality when receiving meal plans through this software. If you choose to purchase a membership to their service, KSPHealth.com gets a small referral bonus - we use this money to help offset the costs of running our business online.