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Pumpkin Spice Muffins

Celebrate fall with gluten free muffins made from freshly roasted pumpkin and coconut flour, along with a glass of almond milk.

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
Serves: about 8 muffins
  1. In a food processor pulse together coconut flour, salt, baking soda, cinnamon and ginger
  2. Pulse in eggs, pumpkin, honey, shortening and stevia
  3. Transfer batter into paper lined
  4. Bake at 350° for 25 minutes
  5. 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: