Ever since going gluten free I have had to recreate all those old favorite seasonal recipes that I once used to enjoy. Fall has always been the time of year that baking kicks in, big time! Muffins become a weekly occurrence in my kitchen each autumn. Many varieties at that. I feel rather nostalgic about each type of muffin too, whether it’s a cranberry muffin, a morning glory, or some kind of apple muffin. They all just give me the warm fuzzies in one way or another, even though I really don’t actually EAT all that many of them. It’s something about the whole process and then offering a fresh baked muffins to my ever-so-eager kids! Pumpkin muffins are one of our faves, and thanks to boxed pumpkin we can enjoy them year round. Though there is something heartwarming and nostaligic about a pumpkin muffin in the fall. I just knew I had to come up with a healthy version that is also gluten free, and this recipe is also grain free and could be dairy free as well.
These pumpkin muffins are made with coconut flour. I prefer baking with coconut flour for various reasons. One being that it is very low carb and not a starch, but it is fibrous. So you avoid dumping more sugar into your bloodstream essentially when you use coconut flour in your baked goods. Also, in order to make coconut flour work in baked goods you have to use a lot of eggs. Some people complain about this, but I find it to be a good thing, as it’s a great way to get more nourishment into my kids. I know good pastured eggs can be a hot commodity, but it’s so worth it when you know your kids are being far more nourished. Plus don’t we all have at least one kid who won’t eat eggs for breakfast?
- 15 oz. can of organic pumpkin
- 1 dozen eggs
- ⅔ cup melted ghee, butter or coconut oil
- 1 cup honey
- 2 Tbsp. vanilla extract
- 1 teaspoon baking soda
- ½ tsp. salt
- 1⅓ cups coconut flour
- 4 tsp. ground cinnamon
- 2 tsp. ginger
- 1 tsp. nutmeg
- ½ tsp. allspice or cloves or cardamom (optional)
- Add in options:
- 1 cup walnuts or pecans
- 1 cup golden raisins or dried cranberries
- ½ cup dates
- 1 entire bag of Enjoy Life chocolate chips or top with pumpkin seeds.
- Mix and match as you like
- Preheat oven to 350 degrees.
- Butter 2 muffin tins, set aside.
- In a mixing bowl, mix all wet ingredients, until well combined.
- Sift in coconut flour and stir well.
- Stir in whatever additional items like walnuts, choc chips or dried fruit.
- Spoon into prepared muffin tins.
- Bake at 350 for 25-30 minutes, or until a toothpick inserted comes out clean.
- Allow muffins to cool for 5 minutes before removing from pan.
- If using one of the sweeter add-ins, for example, the chocolate chips, try cutting back on the amount of honey to ⅔ cup.
- Taste the batter and add vanilla stevia drops to sweeten if you prefer it a bit more sweet.
- Keep in mind the chocolate chips will add a lot of sweetness to the finished product.
- *Note: The baking soda is optional, but really helps to make these muffins rise a bit. The above image shows a batch without baking soda in it, they did not rise up very much at all.
I purchase my coconut flour through Tropical Traditions and my organic pumpkin puree. The pumpkin comes in a carton, is organic and Non-GMO, so I feel quite good about it. Click on the image below to shop for these Tropical Traditions items.
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