My name is Ashley McLaughlin and this is my blog, Edible Perspective. To learn more about my journey head on over to my about + FAQ pages. I'm thrilled that you stopped by. Enjoy!



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Baked Doughnuts For Everyone: From Sweet to Savory to Everything in Between, 101 Delicious Recipes, All Gluten-Free



Breakfast Friday: Single Serving Pumpkin Muffin

So you’re either going to hate or love me for giving you a pumpkin recipe in August. But I figure it’s Friday and you don’t have much energy to put up a fight. Plus, it’s like 3 days until September when pumpkin is totally fair game. I’m just trying to get a head start so you’re ready whenever the pumpkin craving strikes.

Breakfast Friday: Single Serving Pumpkin Muffin |

And obviously I have to start things off with breakfast. This mighty little muffin takes 5 minutes to throw together and then it can bake in the oven when you’re taking your morning shower, walking the dog, hitting snooze, or doing morning yoga. Once it’s done you’ll let it chill for a few while you pour your coffee and make sure you have matching socks on and then fly out the door, breakfast in hand.

Breakfast Friday: Single Serving Pumpkin Muffin |

I’ve made a few of these single serving muffins before. Maybe you remember? If you don’t, let me introduce you to what they’re all about.

1 muffin.

Not a dozen.

Perfect for breakfast.

Lightly sweetened.

Vegan + gluten-free!

Breakfast Friday: Single Serving Pumpkin Muffin |

Oh, and did I mention I also made a single serving recipe for pumpkin crumble to go on top? I think I forgot that part. But LOOK! Crumble for ONE!

Breakfast Friday: Single Serving Pumpkin Muffin |

This little sucker is filling! It’s dense and hearty and will keep you full all morning long. It’s supposed to be that way. We’re not trying to make light + fluffy, I’m going to serve these at Sunday brunch, muffins.

They’ve got a bit of doughy-ness to to them and I find them kind of addicting to eat. Stick them in the fridge and they almost turn a bit fudgy. I realize that sounds weird. If there was a better word to describe these other than “muffin” I would use it here.

Duffin…dense muffin?

Buffin…breakfast muffin?

Filluffin…filling muffin?

How about I just give you the recipe and you call it, breakfast.

Breakfast Friday: Single Serving Pumpkin Muffin |

Print this!

adapted from my single serving chocolate chip banana muffin

Single Serving Pumpkin Muffin gluten-free, vegan // yields 1 large muffin

for the muffin:

  • 3 tablespoons pumpkin puree
  • 1 tablespoon pure maple syrup
  • 1/2 – 3/4 teaspoon pumpkin pie spice
  • 1/8 teaspoon baking powder
  • pinch of salt
  • 3 tablespoons gluten-free oat flour
  • 2 1/2 tablespoons gluten-free rolled oats
  • 2 tablespoons almond meal
  • 1 1/2 tablespoons chopped pecans

for the topping: [optional]

  • 1 teaspoon softened unrefined coconut oil
  • 1 teaspoon pumpkin puree
  • 1 teaspoon pure maple syrup
  • pinch of cinnamon
  • tiny pinch salt
  • 1 1/2 tablespoons gluten-free rolled oats
  • 1/2 tablespoon gluten-free oat flour

Preheat your oven to 350* and grease a ramekin dish with softened coconut oil.

In a small mixing bowl stir the pumpkin, maple syrup, pumpkin spices, baking powder, and salt together until combined.

Add in the oat flour, oats, and almond meal and stir until combined. Stir in the pecans. The mixture will be very thick and resemble more of a dough than typical muffin batter. Scoop into the greased ramekin and lightly press down to flatten

In another small bowl mix together all topping ingredients until combined. Spread on top of the muffin with your fingers and lightly press down so it sticks.

Bake for 18-24 minutes until golden brown and the muffin is set [give the muffin a poke – not just the topping to test]. Let cool for about 10 minutes. Turn out from the ramekin and eat.


notes: If you don’t have pumpkin pie spice use: 1/4 teaspoon cinnamon, 1/8 teaspoon ginger, 1/16 nutmeg and allspice, and a tiny pinch of clove. I made this recipe about 6 times varying the oats to flour ratio each time. If this version comes out a bit too doughy for your liking add 1/2 tablespoon more oat flour + 1/2 tablespoon more oats next time and reduce the almond meal to 1T. If you want it chewier add 1 tablespoon more oats and cut the almond meal to 1tablespoon. The texture/moistness may vary depending on the consistency of your pumpkin puree.

Breakfast Friday: Single Serving Pumpkin Waffle |

p.s. You can also waffle this thing. Yep. Just plop the dough into your pre-heated waffle maker and let it cook for about 1 1/2 cycles over med/med-high heat. Let it cool for a few then slather it with nut butter, pick it up, and go! No fork needed. It may look small but I promise it’s mighty.

Happy weekend breakfasting.



Peanut Butter Cup Oatmeal Cookie Sandwiches

Chocolate chip oatmeal cookies are my weakness. Especially if they’re chewy.

Peanut Butter Cup Oatmeal Cookie Sandwiches | #vegan #glutenfree

Mix in peanut butter and stuff them with a chocolate peanut butter filling and it’s game over. I won’t be able to stop eating them. I mean, really. HOW do you stop eating them?

Peanut Butter Cup Oatmeal Cookie Sandwiches | #vegan #glutenfree

And let’s not forget the flaked sea salt, because the sweet + salty combo is just plain hard to beat.

Peanut Butter Cup Oatmeal Cookie Sandwiches | #vegan #glutenfree

And while I wanted to stuff my face with all the cookies I tried to hold back. These were actually created for Chris whose favorite dessert combo is most definitely chocolate and peanut butter. His birthday is this weekend so I thought I’d surprise him with a mid-week birthday treat.

He didn’t complain.

Peanut Butter Cup Oatmeal Cookie Sandwiches | #vegan #glutenfree

This cookie recipe is not only gluten-free but also vegan and requires just one bowl to whip them up. They were very slightly adapted from a previous cookie recipe that is one of my very favorites. The only difference is the amount of oats and oat flour used and leaving out oat bran, which might not be an ingredient you always have on hand. However, oats are pretty a pretty standard kitchen staple and can also easily be ground to oat flour.

So basically, no excuses for not making these.

Peanut Butter Cup Oatmeal Cookie Sandwiches | #vegan #glutenfree

Peanut Butter Cup Oatmeal Cookie Sandwiches | #vegan #glutenfree

Peanut Butter Cup Oatmeal Cookie Sandwiches | #vegan #glutenfree

Peanut Butter Cup Oatmeal Cookie Sandwiches | #vegan #glutenfree

Peanut Butter Cup Oatmeal Cookie Sandwiches | #vegan #glutenfree

Print this!

*cookies lightly adapted from my: 1-Bowl Peanut Butter Oatmeal Chocolate Chip Cookies

Peanut Butter Cup Oatmeal Cookie Sandwiches gluten-free, vegan // yields appx. 15, 2 1/2-inch cookie sandwiches

for the cookies:

  • 2 tablespoons ground flax meal + 1/4 cup warm water
  • 3/4 cup natural [drippy] peanut butter
  • 1/2 cup pure maple syrup
  • 5 tablespoons melted unrefined coconut oil
  • 2 teaspoons pure vanilla extract
  • 2 cups + 2 tablespoons gluten-free old-fashioned rolled oats
  • 1 cup + 2 tablespoons gluten-free oat flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup dark chocolate chips, vegan if needed
  • flaked sea salt, to top - optional

for the spread:

  • 1/2 cup natural [drippy] peanut butter
  • 3-4 tablespoons unsweetened cocoa powder
  • 3-5 tablespoons powdered sugar
  • 1/2 - 1 1/2 tablespoons softened unrefined coconut oil, optional

Preheat your oven to 350* F.

In a large mixing bowl whisk together the flax and water until slightly thickened, about 10 seconds. Let sit for 5 minutes to gel. Whisk in the peanut butter, maple syrup, melted coconut oil, and vanilla until fully combined.

Add in all of the dry ingredients except the chocolate chips. Stir with a large spoon until you no longer see dry flour. The dough will be sticky and thick. Stir in the chocolate chips.

Scoop about 1 1/2 tablespoons of the dough and form into a ball between your hands [no need to be perfectly smooth]. The dough will be a bit sticky but should be able to form into balls. If too sticky refrigerate for 20-30 minutes. Flatten the dough balls between your palms to about 1/4-inch thickness. Place on a baking sheet with about 2-inches between each cookie. Repeat until cookie sheets are filled, top with flaked sea salt [optional], and bake for 8-12 minutes.

Let rest on the baking sheet for 15 minutes then transfer to a cooling rack to fully cool. Texture will firm as they cool.

While the cookies cool stir together the peanut butter, cocoa powder, and powdered sugar until fully combined. If the mixture becomes too thick add in a bit of softened coconut oil and stir together. If it’s too thin add more powdered sugar to thicken.

Spread a thick layer between cooled cookies, place on a plate, and let set in the fridge. Serve chilled or at room temperature. The filling will soften a bit when left out. Keep leftover filling in a sealed jar and placed in a cupboard or in the fridge if you want it to thicken.

notes: Be sure the oil on top of your peanut butter is thoroughly stirred into the jar before measuring. To make oat flour simply grind oat groats, steel cut oats, or rolled oats in a blender or food processor until soft and flour-like in texture. Sift with a fine mesh strainer and grind any leftover pieces.

Peanut Butter Cup Oatmeal Cookie Sandwiches | #vegan #glutenfree

Happy early birthday to that guy I kind of sort of like a lot. Thanks for keeping me sane. Cheers to another year of life together. Now let’s eat cookies.