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:
Shannon A says
I just tried these, and they are amazing! I love pumpkin muffins. Even the other people in the house who aren’t grain-free were willing to try them, because they smell so good while they’re baking. Thanks for the recipe! I’ll be making this one again.
I used pumpkin puree that I had prepared in the fall, and froze. I didn’t have any shortening, so I used coconut oil instead. I also didn’t have vanilla cream stevia, so I used some vanilla extract. Otherwise I used the recipe exactly.
Michele says
So disappointed. I was hoping to be able to use canned pumpkin. :-(
tracy says
i have let 1/2 cup of canned pumpkin rest on some cheese cloth stretched over a bowl for a few minutes to strain out some of the water content and it has been fine. :)
Carissa Roddin says
I roasted pumpkin I had awhile ago – and froze it… would that work?
Jessica G says
I just made this recipe, doubling it. I used roasted, pureed butternut squash instead. I didn’t use the stevia and I used about 3/4 of the indicated honey (I used a mix of maple syrup and honey). I used TJoes pumpkin pie spice instead of the spices listed and put a bit less than indicated. The result is delicious. They are very custardy rather than cakey. But delicious even so! I made 12 muffins and then used a madeleine pan for the rest of the batter….the madeleine pan wasn’t a great choice since they are custardy…but I was still able to remove the majority of the product. I think that I could get away with adding maybe 1 or 2 more tablespoons of coconut flour next time.
Neena says
OK so second time making these I doubled the recipe, and used frozen pumpkin that I thawed and then measured out. The batter was way too dry compared to last time and I worked out it must be because of the frozen rather than fresh pumpkin. I made one batch with the dry batter, to see how they’d turn out – they didn’t rise, and are quite dry but flavors are still yum! I added quite a bit of water to the second batch (didn’t measure, just tried to get the consistency of the batter right from memory) and they are currently in the oven… fingers crossed they turn out like last time! Just thought I’d add my caution if anyone is planning on using frozen pumpkin.
Rowan says
Hi Elena, made your pumpkin muffins with the stated ratio of ingredients except I subbed grapeseed oil for your shortening as I didn’t have any, but it didn’t work. The batter was more like liquid and although they rose, the muffins were soggy, greasy and looked raw inside. What did I do wrong? I’ve never used coconut flour before!
Annie says
HAVE been a great resource… not has. Should have proofread… sorry.
Annie says
Delicious! I am new to your site but tried several recipes at once and it paid off! I made these muffins which were absolutely lovely. I also made the pumpkin pie recipe from your book with the pecan crust as you suggested and the cranberry cherry relish. My family and I loved it all. This Thanksgiving I am thankful for you Elana! I have been GF for years but have recently been diagnosed with other food allergies and sensitivities. The paleo diet ends up being pretty close to what I need to do and your book and website has been a great resource for me and has allowed me to be excited about my food possibilities instead of depressed about what I can’t have. I also feel markedly better! Win all the way around. A most sincere thank you!
Neena says
Just baked a batch, delicious! Thank you Elana! I used agave instead of honey, and omitted the stevia as I didn’t have any stevia liquid, and they were fine.
Just curious whether anyone out there uses dried stevia? I bought a bag as it was considerably cheaper than the drops, plus had no added ingredients. Now I’m trying to figure out how to actually use it! I have read of making a syrup by soaking in water for 24 hours and filtering the herbs so was planning on trying that. Any thoughts appreciated!
Noel says
I would like to know if others have replaced eggs as well. I’m experimenting with removing eggs from my diet.
I’ve not tried these strategies with these muffins, but I’ve read about these egg replacements: 1 tsp ground flax meal + 3 tsp hot water, wait 4 min, add 1 tsp baking powder (quantity is per egg) Or use 1/4 cup yogurt (wonder if coconut yogurt would work); and I’ve heard of using banana though I don’t know the amount. I may start experimenting.
Angel says
These look delicious! Any suggestions for making them without the eggs though…? I am having a fairly recent intolerance to eggs and have just been avoiding them completely, I have yet to try any substitutions…? Thank you in advance for any advice!