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.
Pumpkin Spice Muffins
Ingredients
- ¼ cup coconut flour
- ⅛ teaspoon celtic sea salt
- ½ teaspoon baking soda
- 1 tablespoon ground cinnamon
- 1 tablespoon ground ginger
- 3 large eggs
- ½ cup freshly roasted pumpkin, canned pumpkin will not work
- ½ cup honey
- 2 tablespoons palm shortening
- ⅛ teaspoon vanilla stevia
Instructions
- In a food processor pulse together coconut flour, salt, baking soda, cinnamon and ginger
- Pulse in eggs, pumpkin, honey, shortening and stevia
- Transfer batter into a paper lined muffin pan
- Bake at 350°F for 25 minutes
- 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:
Ada Rousso says
Can honey be used instead of stevia? If so, how much honey??
thanks — can’t wait to try these muffins!
jaime @ sweet road says
How cute! I’m not sure where to find coconut flour, but maybe I can test it out with another gluten free flour…? I have some gluten free friends so this recipe will come in handy!
Maria says
Jaime@sweetroad –coconut flour can be found at health food stores like whole foods, akins, traderjoes, or at target. At target it is next to the oils. At whole foods, it’s only $5,99/lb!
Linda C says
Jaime, coconut flour is very unique and no other GF flour behaves like it, so you can’t substitute it out. One of the great things about coconut flour is that recipes don’t require large amounts, so one bag lasts a long time and is therefore a good value. And like Maria said, its out there in lots of stores, and of course, Amazon and other online retailers.
Jaime Norton says
I love that you’re doing more coconut flour recipes these days :)
Sommer says
Can I ask why you must use a fresh pumpkin? What is the result with only canned?
Linda C says
Sommer, using freshly roasted pumpkin will give this a much better, richer taste. It’s more work, but it’s worth it; it makes a big difference. Also, it ensures you are getting “clean” pumpkin, i.e. no additives, preservatives, chemicals, etc. that are typical in most canned food. And fresh food is also going to be more nutrient rich too. I roast a bunch all at once, and freeze what I’m not using immediately and that’s a big time saver.
Eve says
Canned pumpkin worked great
Patricia says
Thanks! I did not have the time to make my own pumpkin so it is good to know that I can used canned.
Arlene says
Really only 1/4 c. of flour in these muffins?
Sara says
Arlene, a little bit of coconut flour really goes a long way, so I do believe 1/4 is the correct measurement for the recipe.
Elizbeth says
I’m going to try these! I just roasted some pumpkin…
Tracy says
CAn I use coconut oil instead of shortening?
Arlene says
I plan to use coconut oil. I be it will work. My question is this: Is there really only 1/4c. of flour in these? It seems like not enough to me.
Lisa Stafford says
Coconut flour goes a long way. I think the amount is correct. When I make these, I will use less cinnamon and ginger. My family won’t eat them if they’re too spicy.
Olivia@ OmNom Love says
The muffins look delicious and I can’t wait for the whipped cream recipe. By the way, if you started a muffin of the month club I would definitely join. ;)
Kathryn says
Darn – I knew I should have bought a pumpkin at the pumpkin patch. Looks delicious. I love anything pumpkin.
Alan says
Your “ratio” almond flour muffins have become a staple in our household — I’ve been looking for something similar that was nut free in case my daughter needs to take something in to school to share with others. I’m looking forward to giving these a try, I just roasted up some squash so maybe I’ll try a butternut version of these.
Thanks for the great recipes and ideas!
Sue says
Coconut is a nut so you will need to substitute the coconut flour for this to truly be a nut free recipe.
Ris says
re: Sue’s comment…
I’m not entirely sure that coconut is actually a nut. I’m allergic to all tree nuts, as are two other family members of mine. None of us are allergic to coconut; and the same goes for other nut-allergic folks who are not related to me. Are you or someone you know allergic to coconut and tree nuts? I’m intrigued now.
Denise says
Its actually a seed. Not a tree nut.
Gary says
True, palm “trees” are actually considered to be a grass.