Pumpkin Spice Muffins
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
- 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 vegan shortening
- ⅛ teaspoon vanilla crème stevia
- 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 paper lined muffin tin
- Bake at 350° for 25 minutes
- Serve
Makes about 8 muffins
Next week I will be posting the vegetarian Pumpkin Spice 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:
You might also enjoy:
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!
Darn – I knew I should have bought a pumpkin at the pumpkin patch. Looks delicious. I love anything pumpkin.
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. ;)
CAn I use coconut oil instead of shortening?
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.
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.
I’m going to try these! I just roasted some pumpkin…
Really only 1/4 c. of flour in these muffins?
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.
Can I ask why you must use a fresh pumpkin? What is the result with only canned?
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.
Canned pumpkin worked great
Thanks! I did not have the time to make my own pumpkin so it is good to know that I can used canned.
I love that you’re doing more coconut flour recipes these days :)
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!
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!
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.
Can honey be used instead of stevia? If so, how much honey??
thanks — can’t wait to try these muffins!
Hi Elana! Aren’t you so in love with that pumpkin whip?! These muffins look wonderful too :) Thanks for the shout too! XO
Darling Elana-
Just want to say thanks for all your wonderful, tasty recipes. I am grateful for you!!!!
Made these tonight, they were very good! The recipe only made 6 muffins for me, so next time I might double the recipe, if I want to share them. 6 is a perfect amount for a couple of days of snacks for me. I ate mine warm with some Kerrygold butter, YUM!!! Also the texture was tender and cakey, not the dense egginess some coconut flour recipes produce, which I hate. Will definitely make these again, thanks Elana!
Can’t wait to try this! Just roasted some butternut squash and will try with that for now. Can’t wait for the whipped cream recipe! Thanks Elana!
You should seriously start a “muffin of the month” club!
These were fantastic! The spice ratio was exactly what I’ve been looking for – I did add nutmeg, cardamon and clove as we are a little pumpkin spice obsessed in our house, but the original ratio is great too. I love having snacks like these that I don’t feel guilty about sharing with my family!
Hi Elana,
I have to follow a gluten/ dairy/ casein/ refined sugar-free diet due to health reasons and I just wanted to let you know that your recipes have made this process much easier and more enjoyable for me. We, my family and friends and I, really like your banana bread, pumpkin bars, flapjacks, almond butter blondies, chocolate chip cookies, and granola-type bars. You truly have a gift for cooking many who try them comment on how moist and delicious they are. Take care, God bless you, and Thanks again, Becky :)
I am praying for continued good health for you despite your MS diagnosis too.
Wow!!! Looks incredible! I can’t wait to try!!
These were wonderful! I subbed in mashed banana for honey – probably not as moist as if you were to use honey, but still really really delicious. I just spread some coconut pumpkin butter on top :)
I made these, only subbed out half the honey for oil and skipped the stevia. My husband loved them! Oh and I also put in a chopped apple (gotta get rid of them apples!)
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!
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!
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!
HAVE been a great resource… not has. Should have proofread… sorry.
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!
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.
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.
I roasted pumpkin I had awhile ago – and froze it… would that work?
So disappointed. I was hoping to be able to use canned pumpkin. :-(
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. :)
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.
Why won’t good organic canned pumpkin work??
Thanks so much for this recipe!! Made these twice now. The first time I subbed a splash of vanilla extract for the vanilla Stevia, used coconut oil for the vegan shortening, and used Trader Joe’s organic canned pumpkin. They were delicious! The second time, I used those same substitutions, but also tweaked the honey, using 1/4 cup honey and 1/4 cup unsweetened applesauce instead. My father – who is quick to tell me when anything tastes “too healthy”- couldn’t tell the difference between the two batches, and thought they were both delicious. I did find that my oven required an extra 5 minutes to get them to the point where they were moist but not mushy.
Thanks so much for this recipe!! I have made these twice now, with a few tweaks each time. The first time I subbed a splash of vanilla extract for the vanilla Stevia, used coconut oil for the vegan shortening, and used Trader Joe’s organic canned pumpkin. They were delicious! The second time, I used those same substitutions that worked the first time, and also tweaked the honey, using 1/4 cup honey and 1/4 cup unsweetened applesauce instead. My father – who is quick to tell me when anything tastes “too healthy”- couldn’t tell the difference between the two batches, and thought they were both delicious. I did find that my oven required an extra 5 minutes to get them to the point where they were moist but not mushy.
Oops, sorry for the double comment – it wasn’t going through at first :/