Pumpkin Pie Muffins
I often forget how much I love cooking with pumpkin until fall arrives. Well, fall is back and I have been using this vegetable with a vengeance.
These pumpkin pie muffins are, of course, a favorite of my younger son. When he was little, he ate so much pumpkin and winter squash that he turned a slightly orange hue. Luckily, he’s back to normal now.
1 ½ cups blanched almond flour
¼ teaspoon celtic sea salt
½ teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
1 pinch ground cloves
2 tablespoons grapeseed oil
½ cup agave nectar
2 large eggs
1 cup fresh baked pumpkin (or winter squash), well packed
- In a large bowl combine almond flour, salt, baking soda, cinnamon, nutmeg, ginger and cloves
- In a blender puree oil, agave, eggs and pumpkin until smooth
- Stir wet ingredients into dry
- Place paper liners in muffin tins
- Scoop batter into paper liners
- Bake at 350° for 40-45 minutes
- Cool for 2-3 hours
- Serve
Makes 8 muffins
These muffins are easy to make and will fill your kitchen with the wonderful smell of autumn. They are very moist on the inside. Beware of little children who gobble them up, leaving the wrappers strewn around your house! Not such a bad problem to have considering how nourishing these treats are.
What is your favorite treat to make during pumpkin season? Leave a comment and if you’re feeling adventurous, leave the recipe too!
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Subscribe by Email to elanaspantry.com:Posted on October 17, 2008 in desserts by Elana
you might also like: Pumpkin Custard
or Pumpkin Cranberry Upside-Down Cake
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36 comments for the post “Pumpkin Pie Muffins”
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Hi Elana!
There’s something about fall that makes me crave these warming spices! Today, I woke up and decided that I craved gingerbread pancakes. I found a recipe and de-glutenized them with the help of some coconut flour. Both my husband and brother thought they rocked, too!
These muffins look fabulous too! We enjoy pretty much any recipe with winter squash!
October 17th, 2008 8:14 pm
Sounds delicious! How many muffins does this recipe make? Thanks!
October 18th, 2008 7:52 am
This picture is great! Muffins sound great, I love pumpkin or squash with sausage and greens, and I love pumpkin with chocolate so I might be adding some chips to these. Thanks for a beautiful recipe.
October 18th, 2008 10:13 am
Fresh baked pumpkins? Doesn’t pumpkin filling come in cans?? (How does one bake pumpkin??)
October 18th, 2008 7:13 pm
Is it possible to use canned pumpkin in these, instead of fresh, and if so, how much would you use?
October 18th, 2008 7:48 pm
So far I’ve baked two small pumpkins and used the fresh pumpkin to make a crustless pumpkin pie and several batches of pumpkin bars to share with family and friends. All very yummy and appreciated. And, the heat from the oven is appreciated now that it’s gotten colder–love that! Will have to try these muffins–thanks for the recipe. Muffins are such great comfort food.
October 18th, 2008 8:06 pm
Great idea for using pumpkins… I will try your recipe for thanksgiving…On the dessert menu will be your Pumpkin pie muffins…
Thanks for the idea
Andy
http://www.recipebuddys.com
October 19th, 2008 12:14 am
Love your site and recipes. You are such an inspiration! I’m sharing a cranberry pecan bread I’ve adapted that presents beautifully and tastes great too.
This recipe yields 1 full size loaf pan.
3/4 cup coconut flour
1 teaspoon baking powder
1/2 teaspoon salt
8 eggs
1/2 cup olive oil
1/2 cup agave
1 teaspoon vanilla
1 teaspoon lemon rind
1 cup fresh cranberries
3/4 cup pecans
Mix flour, baking powder, salt.
Add oil, agave, eggs, vanilla and lemon rind.
Mix well.
Fold in cranberries and nuts.
Pour into loaf pan (I line with baking paper)
Bake at 350 for approximately 1 hour.
Cool before slicing.
Enjoy
October 19th, 2008 6:00 am
I love pumpkins…This is one of the many reasons I love and look forward to the Fall ;).
These muffins surely do look delicious and will give me the opportunity to use that big can of pumpkin puree I didn’t know what to do with…
Elana, do you plan on publishing a cookbook?
You have so many recipes to browse through and there aren’t currently much SCD cookbooks to choose from.
October 19th, 2008 3:40 pm
I love this photograph Elana! It’s so beautiful! The muffins sound scrumptious as well, I can’t wait to try them. Perhaps while my Mom is visiting this week.
Here is an autumn recipe I just posted on my blog:
Butternut Pudding:
My favorite way to cook butternut and acorn squash is to put them on a tray in the oven, at 400 degrees, for about one hour or until they are soft. You don’t poke or slice them; just put them in whole. It’s so easy.
After they are cool the skin peels right off and you can scoop out the seeds.
Set oven to 350 degrees.
Add to blender:
2 cups of cooked butternut squash
2 tbs ghee
1/2 tsp sea salt
1/4 cup honey or agave
1/8 tsp nutmeg
1/8 tsp ginger
2 tsp cinnamon
1 tsp vanilla extract
3 eggs
1 cup coconut milk
Puree
Pour into greased dish and bake for 50 minutes or until just set.
October 19th, 2008 6:15 pm
I love pumpkin, especially fresh pumpkin.
I recently made a Pumpkin Spice Cake. You can find the recipe here:
http://www.lifeglutenfree.com/mama_baby_gluten_free/2008/09/pumpkin-spice-bread.html
Also, the other day I baked an organic pumpkin that I bought from my local farmers market. I scraped some out into a bowl and added coconut oil, honey and spices and stirred them together. It was a nice treat!
October 19th, 2008 6:35 pm
Hi Elana,
These look fabulous - pumpkin is one of my son’s favorite flavors. By chance do you have a vegan cream cheese filling recipe? Our local coffee house has a pumpkin muffin with cream cheese filling. This would make a perfect gluten free version.
Robyn
October 20th, 2008 8:15 am
I am enjoying Elana’s Pantry and many of the recipes, however the Pumpkin Muffins are over moist to the point of being soggy despite careful attention to cooking temp and time. In my opinion there is simply too much wet ingredients and nowhere for them to be absorbed as almond flour is not very absorbent. This recipe works much better with coconut flour.
October 20th, 2008 6:53 pm
~M -Those gingerbread pancakes sound amazing!
Jessica -Thanks, they make 8 and I’ve added the yield to the above recipe.
Hannah -If you make them with chips, please stop by and let us know how they were.
Ruth -I try to avoid canned food as it contains Bisphenol-A, an endocrine disrupting substance that has been linked to cancer. I will do a post for you in the next week or two on how to roast winter squash (including pumpkins).
Kimberly -I don’t think these would work with canned pumpkin; if you do experiment with it, please let us know how it turns out.
Shirley -Thanks for your comment; your pies sound delicious and I’m very curious about your pumpkin bar recipe. Maybe if you have a chance you could leave it for us.
andrew -You are very welcome :-)
chana -Oh my goodness, this recipe looks amazing, can’t wait to make it for Thanksgiving. Thanks so much for sharing it with us all.
Alchemille -Thanks so much for your comment. I’m not sure how they will turn out with canned pumpkin puree, it is somewhat wetter than the roasted pumpkin. If you make the muffins with the puree I hope you will let us know if they turned out ok. Yes, I am in the process “finalizing” a cookbook for Ten Speed Press, it is a very fun project!
Kelly -Thanks so much for sharing your butternut pudding recipe; it sounds so delicious!
Heather -Thanks for leaving us the link to your lovely pumpkin spice cake. Your other treat sounds amazing as well.
Robyn -I don’t have a vegan cream cheese filling. I do have recipes for regular cream cheese frosting and a vegan coconut frosting. I think the coconut frosting might be good on these muffins.
Sandra -I made these several times before posting them here and they were moist though held together very well. They are just a tad more moist than a regular muffin. A few factors might have come into play with the batch you made:
Thanks for your frank and honest comment, I really appreciate it as I want to give you (and everyone else) great recipes that work.
Also, did you bake up this recipe using coconut flour? If so, just wondering how did they taste? I was quite tempted to do the same myself. Thanks again for stopping by :-)
October 20th, 2008 10:32 pm
Hi Elana I’m sorry for not commenting here as much as I should although I have kept reading - promise :)
Just wondering if I could use half rice flour and half ground almonds instead? The muffins sound so fabulous.
October 21st, 2008 12:37 am
Since everyone is posting recipes (I love that!), I just thought I’d add info on the baked goods I mentioned.
First, for the crustless pumpkin pie, use your favorite recipe for pumpkin pie and add 1/4 cup GF flour. I use a mix of rice flour and cornstarch, but for those who only use almond flour, I think it would work. (Note: One of the reasons I am here is that I want to eat healthier and use more almond flour, agave, etc.) I used this trick to make other pies crustless, too, like coconut and chocolate. NOBODY misses the crust. The pies are really wonderful.
The pumpkin bar recipe I use is from celiac.com and uses sugar and GF flour (rice flour and cornstarch for us), but I believe non-sugar sweetener could be used and almond flour. I am sure you could figure it out, Elana! These bars are thin and tasty. They really need no topping although the original recipe called for frosting.
Pumpkin Bars
Gluten-Free Bar Ingredients:
¾ cup sugar
1 egg
½ cup pumpkin
½ cup oil
1/6 cup water
½ teaspoon salt
1 cup GF flour*
¼ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon each: ground cloves, nutmeg, cinnamon
Gluten-Free Bar Directions:
Beat egg. Add other wet ingredients and mix well. Add dry ingredients. Bake in a greased glass 9” x 13” pan about 30 minutes until toothpick comes out clean. Bars will be lightly browned. They are very thin and moist. Let cool.
*I make up flour ahead of time using 3 parts Asian white rice flour and 2 parts Argo cornstarch. Measure out flour as needed for recipe. No xanthan gum is necessary.
Note: When I use fresh baked pumpkin and it’s watery, I just use 2/3 cup of pumpkin and NO water. Works great!
October 21st, 2008 11:49 am
These pumpkin muffins are amazingly delicious–it’s so nice to take one (or three!) to my 7:30am classes without starting myself on a sugar crash for the day. Thank you!
I love your recipes; I’ve been meaning to post for a while. I wanted to pass on that, with great results, I consistently do the following:
-sub in melted butter and/or coconut oil for the grapeseed soil. In the chocolate chip cookies, the coconut oil lends great flavor!
-use Trader Joe’s (unblanched) almond meal. I always have to increase the amount “almond flour” called for, but as long as I add flour until the batter resembles what it should (cookie dough, muffin batter, etc), the results have been perfect.
I also frequently halve your recipes, or add in yummies like shredded coconut, all to excellent ends. I do believe that these things–the option to half, sub, alter, add and still get an exceptional product–are the hallmarks of great recipes!
Thanks again, your chocolate chip cookies, banana bread and now this one are all part of my regular baking routine.
October 21st, 2008 9:14 pm
Instead of making muffins I’ve turned this into a loaf cake, it’s in the oven now and the kitchen smells gorgeous. Thanks Elana :)
October 22nd, 2008 1:04 am
I did make it with 1/2 rice flour to 1/2 ground almonds - looks and smells wonderful. I topped it with a maple & lemon icing too. Don’t know how it tastes yet as I’m taking it with me to work later, I’ll blog about it soon enough though.
October 22nd, 2008 11:09 am
Kitchen Goddess -Thanks so much for commenting! Great to hear from you again. I haven’t cooked with rice flour for more than a decade, so I’m probably not the best one to ask about this substitution. You could try it out and let us know your results, or you may like to post this question in the forums and someone over there might be better able to answer it. Again, thanks for all of your comments and for letting us know about your substitutions. Your icing sounds delicious!
Shirley -Thanks for leaving your tips and the amazing pumpkin bar recipe; I can’t wait to try that one. I am completely in pumpkin mode this week :-)
Karis -Thanks for letting us in all of your recipe renovations. And thanks for your kind words.
October 22nd, 2008 4:17 pm
OOOO Elana,
Your mouthwatering picture had me run into the kitchen immediately. In the last 2 days I made 2 batches of these muffins (which is quite a lot in a 2 people household) because THEY ARE OUR NEW FAVORITE!! I love baking pumpkin in the oven because it feels so cosy, autumny and smells lovely. (I do that often as a veggie side dish: toss butternut slices in a little olive oil with fresh rosemary, sometimes grilling a minute in the end)
but especially love the sweet pumpkin treats…
I added 1/2 a teaspoon ground ginger (allways looking for ways to sneak in one of my favorite flavours) and they were WONDERFUL! Thank you so much for your great ideas! xox Christianne
October 23rd, 2008 1:09 am
I tried these with canned pumpkin - delish! Interestingly, mine were dry at the mix stage, so I added orange juice until I got a smoother batter. They are moist, but a truly yummy mini muffin treat.
October 23rd, 2008 12:55 pm
Christianne - So great to hear from you, I hope you are well. I’m glad you enjoyed the muffins and I like the way you increased the ginger!
C -Thanks for letting us know about the canned pumpkin, glad it worked out :-)
October 23rd, 2008 2:21 pm
I really like how you used the fresh pumpkin! I have a pumpkin sitting on my shelf (it’s intended for pies) and I wasn’t sure how to cook it up. These muffins sound heavenly and now I know what I want to do with that pumpkin! I really like this pumpkin theme I’m seeing :).
October 25th, 2008 9:39 pm
Sophie -Thanks, my children are calling it a pumpkin “obsession,” though as long as they’re eating it I’m happy!
October 26th, 2008 11:32 am
Hi Elana
Love your recipe ideas. I was wondering how do you store almond flour? How long does it keep. I bought some from my local grocer 6 months ago and I am wondering if it is still good?
Lastly, Do you know if even the organic pumpkin in cans contain that harmful chemical?
Best
Jen
October 27th, 2008 8:14 pm
Jenn,
Thanks for your comment. I store my almond flour in glass jars in the freezer. It keeps for up to a year this way (in my experience). Not sure how long it keeps out at room temp.
From what I’ve heard BPA leaches from cans into food; I’m not sure if there’s a special can for organic foods, that would be great if there was!
Elana
October 28th, 2008 11:36 am
Here’s my write up:
http://culinarytravelsofakitchengoddess.wordpress.com/2008/10/24/autumn-leaves/
October 28th, 2008 12:28 pm
Kitchen Goddess,
Thanks, I like your version of these as bars with frosting! Yum.
Elana
October 30th, 2008 9:10 am
Yum!!! I made these last night, and what a treat. As with your carrot cake, Elana, I soaked my almonds overnight, then removed the skins and blended them in my food processor. They still remained somewhat coarse, but worked beautifully. I replaced half of the almond flour with brown rice flour, and that also worked great. I don’t have any problems with rice and it makes the recipe quite a bit cheaper as well.
November 4th, 2008 8:17 pm
Julia,
Thanks for your comment and for letting us know about your successful experiments. What great ideas you have!
Elana
November 6th, 2008 10:23 am
Hi.
I’m planning to make these for my child’s class snack (she attends Pasadena Waldorf). I’m using Trader Joe’s almond flour. Anyone know how much more i need to use?
Thanks,
Beth
November 14th, 2008 4:37 pm
Elana, I have to eat an alkaline diet for health reasons, can’t have eggs,or dairy. Do you have any suggestions for pumpkin pie? I think I can figure out the filling, but the crust, is still an enigma to me, please help, as I’d like to make one for Thanksgiving. Thanks, love your recipies.
November 16th, 2008 6:47 pm
In response to Beth’s comment, I made these yesterday with TJ’s almond flour, and they turned out great! I didn’t add much- maybe 1/4 C at most. I also added a little applesauce to the batter and used slightly more than 1 C pumpkin, so they would probably turn out well with the 1 1/2 C called for if you follow everything else exactly.
Thanks so much for all the wonderful recipes, Elana! I have only been on a gluten-free, sugar-free diet for a little over 2 weeks now, and your website has been so helpful in providing recipes and helping me to know what ingredients to use! I especially appreciate the simplicity, as I am cooking only for myself and hate to buy a lot of expensive ingredients that will go bad before I can use them up!
On a completely different note, do you have any good recipes for pizza crust?
November 17th, 2008 9:33 am
I started making these right after you posted the recipe. I think I’ve made them three or four times since then, and think I might just be addicted! I use the Trader Joe’s almond meal as well, and found the first batch to be a bit dense (but still mighty tastey). This last batch I substituted 1/2 cup brown rice flour for the almond, and beat the egg whites with a bit of cream of tarter until they were fluffy then folded them into the remaining ingredients. As usual, I couldn’t keep my paws off of them. Thanks for the great recipe Elana!
November 17th, 2008 1:30 pm
Beth -Great question. You may also want to start a category in the forums regarding this product.
Denise -Check out my crust recipe; It doesn’t have any eggs in it…
Laura -Glad that you are enjoying the recipes. There will be a recipe for pizza crust in my forthcoming cookbook. It’s in my publisher’s hands now.
Sarah -You are welcome!
November 18th, 2008 11:36 am