Pumpkin Spice Muffins

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Ingredients
Instructions
Nutrition

If I had a grain free muffin of the month club November would be pumpkin spice muffins. September would be banana muffins and May would be blueberry muffins. Of course, I have no such club, however, I do love a good healthy muffin.

For those of you who have nut allergies? These grain free Pumpkin Spice Muffins are nut free.

The roasted pumpkin in this muffin makes it delicate and moist and the spices add a robust fall flavor. I use a tablespoon each of ground cinnamon and ginger. The result is a healthy one given that cinnamon is a wonderful blood sugar stabilizer and ginger is anti-inflammatory. When baking, these muffins will perfume your home with the wonderful aroma of healing spices.

Ingredients
Serves:
about 8muffins
Print Recipe
Instructions
  1. In a food processor pulse together coconut flour, salt, baking soda, cinnamon and ginger
  2. Pulse in eggs, pumpkin, honey, shortening and stevia
  3. Transfer batter into a paper lined muffin pan
  4. Bake at 350°F for 25 minutes
  5. Serve

Next week I will be posting the vegetarian Pumpkin Whipped Cream recipe that you see crowning these Pumpkin Spice Muffins. If you want immediate gratification, check out Marla’s recipe at familyfreshcooking.com, and check out the gorgeous photos on her site as well.

While I based my dairy free pumpkin whipped cream recipe upon hers, mine is a bit different. Marla’s has less sugar (she sweetens it solely with stevia) and mine has more spice. That’s what I love about the internet –there’s a recipe for everyone if your fingers do the walking.

Here are some of my other gluten free muffin recipes:

Nutrition
There is no Nutrition Label for this recipe yet.

Comments

75 responses to “Pumpkin Spice Muffins”

  1. Thank you for all these recipies! Question on the shortening. Can coconut butter or something else be used instead of shortening?

  2. These were great with roasted sweet potatoes instead of pumpkin. Also, the recipe didn’t say how to tell if they were done, and when I pulled mine out, they still looked a bit too moist on the top. I was going to leave them in longer, but a toothpick came out clean. They were perfect, light and not gummy, so just a note to readers that you might overcook them if you wait for a usual browned top look.

  3. Elana, I just wanted to be sure that the amount of honey listed is correct before making these-1/2 cup of honey seems like a lot for 8 muffins. I make many of your muffin recipes and love them all! Thank you.

  4. A great thank you for all the new ideas! I’ve just recently changed my diet nut free ,dairy and oats , &no soy!

  5. These are my favorite muffins. They are so easy to make and turn out perfectly every time. My kids love them too so that is a plus!! Thank you Elana, for making such good, simple to follow recipes.

  6. Made these tonight. Had a pumpkin at Halloween I forgot to make into a jack-o-lantern so I had roasted and pureed it, then froze it until i got around to using it. It worked great. Not too sweet or pumpkiny. I used about 2/3 the honey (didn’t have any more!), and used 1 tbsp allspice and 1 tbsp pumpkin spice. I can see using this coconut flour based recipe for apple spice muffins, banana nut muffins, and others.

    Thanks Elena! Linking it with pics on my Facebook!

  7. These were really yummy, thank you! I love recipes with coconut flour because I have a problem with almond flour.

  8. Does anyone have any advice for baking with coconut flour at a high altitude? I have tried to make these twice, unsuccessfully. Both times it seemed like there was too much oil, or that they rose too quickly and then collapsed into themselves. I had ground my own coconut flour but my food processor is not that great so the flour is not very fine. I have never actually seen how fine it is meant to be, so maybe this could be the problem? I thought it would still work, just maybe would have a different texture, but it really just did not turn out at all and I’m sure there is some adjustment I should be making, not sure what. I read that muffins usually do well at high altitudes so I didn’t make any of the adjustments that are generally recommended for baking with AP flour.

    • ALWAYS always always sift your coconut flour or nothing you make will turn out!
      I have had the same problem, until I started sifting, and now everyting tends to turn out way fluffier and hold together better! (:

    • Hi Sia, I know this is an old comment but I thought a reply might help someone else who is making their own coconut flour. Homemade coconut flour isn’t a good substitute for purchased because most of the fat is removed from the purchased flour and sold separately. This means your homemade flour is much higher in fat than the flour Elana is using. Try grinding your flour very fine, sifting it into the dry ingredients, and reducing the amount of shortening called for. You are using an unconventional ingredient so you will have to experiment!

  9. i made these this morning and since i didn’t have any liquid stevia, i substituted in some vanilla extract, and real butter for the vegan shortening. The flavor of them is amazing, i don’t think my mother (who hates anything coconut!) would be able to tell that it’s made with coconut flour!

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