pumpkin muffins (grain/dairy/soy/nut free)

It’s begun.


Pumpkin everything, everywhere.  I’d be lying if I said I wasn’t excited.  Pumpkin just makes things taste better.  The spices warm you, and the comfort is just what the cool weather calls for. Pumpkin is perfect for Fall.  Unfortunately, my most favorite pumpkin foods aren’t too gut friendly (curse you, Starbucks). Before I caved and chowed the alluring gluten bombs I whipped up these muffins.

They hit the pumpkin spot just in the knick of time.


Pumpkin Muffins

These muffins aren’t too sweet.  If you prefer a sweeter muffin add 2 tbsp of coconut sugar to the batter.  Though this batter could make 12 muffins, I prefer to make only 10 so that they plump up just a bit bigger.  They are perfect topped with crystalized ginger, your favorite nut, or raw pumpkin seeds. These muffins only get better over the next couple of days.  

1/4 cup palm shortening/coconut oil/ghee, melted

1/2 cup maple syrup

4 eggs, at room temperature

3/4 cup pure pumpkin puree

1/2 cup coconut flour

1/2 cup tapioca flour

1 tbsp pumpkin pie spice

1 tsp cinnamon

1 tsp baking soda

a pinch of salt

crystalized ginger, raw pumpkin seeds, or nuts for topping

Pre-heat oven to 350.  Prepare a muffin tin with 10 liners

In a large bowl mix together the melted oil and maple syrup.  Mix in one egg at a time, making sure it’s fully incorporated before adding the next.  Mix in the pumpkin puree.

Gently mix in the dry ingredients.

Scoop the muffin batter evenly into 10 muffin liners.  Top with toppings if desired.

Bake for about 24-26 minutes or until done.  Remove from oven and let cool.  Try not to eat them all at once 🙂


Pumpkin, I love you.

14 thoughts on “pumpkin muffins (grain/dairy/soy/nut free)

  1. These look great! I have been trying to make good pumpkin muffins/cupcakes without almond flour, but mine keep coming out with a weird texture (dense and almost soggy). I’ll have to try this recipe. I love the idea of crystallized ginger as a topping!

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