Confession: I am not a pumpkin spice latte lover. I think it’s hard to get into them in the south when it’s pumpkin-spice-latte-season, yet it is still 90 degrees every day. But, I do love a good pumpkin muffin or quick bread. Or cookie. 😉 With these muffins, I took the concept of grain-free or paleo, but added just a bit of gluten free flour to help with the texture and rise. (I tell how to make them paleo below). I was really happy with how these muffins turned out, and I wanted to be sure and share the recipe before pumpkin spice season is over.
This is my favorite gluten free all purpose flour (hard to find in grocery stores), but be careful, because it is not completely allergy-friendly, unfortunately. I did not realize this at first, and was so disappointed after re-reading the ingredients. However, for the occasional treat, it is worth it to use that flour. An alternative would be this one by King Arthur.
You can also use coconut flour in place of the gluten free flour to keep it grain-free! I may try this next time. The texture would be slightly different, but they’d be healthier and still really tasty.
I buy pumpkin spice from Trader Joe’s, but I ran out of it for this batch. So here is a way to make your own for this muffin recipe. It calls for 2 tsp of pumpkin spice, but you could use 1 tsp cinnamon, 1/2 tsp nutmeg, 1/8 tsp ground cloves, 1/8 tsp allspice, 1/4 tsp ginger.
These muffins do not require a mixer, and are so simple to mix up! Just mix up the wet ingredients in one large bowl, the dry ingredients in a medium bowl, then add the dry to the wet and whisk well.
I greased one pan with spray (shameful, I know), and one with coconut oil. The ones in the pan that were sprayed came out a bit easier, but the coconut oil worked just fine, too. I will do the coconut oil next time.
| Prep Time | 20 minutes |
| Cook Time | 20-24 minutes |
| Servings |
dozen
|
- 3/4 cup Trader Joe's pumpkin (canned) If using another brand, like Libby's, use 1 cup
- 3 eggs room temperature
- 1/3 cup maple syrup
- 1/3 cup coconut oil melted and mostly cooled
- 2 tsp pumpkin pie spice or use the alternative in the comments above
- 1/2 tsp sea salt
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/3 cup gluten free all purpose flour or coconut flour
- 1 1/2 cup almond flour
Ingredients
|
|
- Preheat the oven to 350 degrees. Grease a muffin tin.
- Whisk the eggs in a large bowl. Mix in the pumpkin, maple syrup, and the coconut oil. Whisk well.
- In another bowl, whisk all of the dry ingredients.
- Add the dry ingredients to the wet and mix well.
- Fill each cup of the muffin tin 2/3 full.
- Bake for 20-25 minutes, until a toothpick or cake tester comes out clean. I rotated mine to the top rack in the oven after about 15 minutes. They took 23 minutes in my oven.
The print icon is not working on this recipe. Get a page cannont be found error message.
Hi Mary, I’m so sorry about that! I can email you the recipe if you’d like. Can you email me and I will reply with the recipe? sevenlayercharlotte@gmail.com 🙂
These are so good!! I’ve already made them twice since I had yours and they are gone! I added DF chocolate chips
Thanks so much for telling me, Millie! I’m so glad your family likes them!! 🙂
Would you sub the same amount of coconut flour? I guess I always thought you never do same for same when using coconut flour …thanks!
You can do the same amount of coconut flour as GF flour. You can also do oat flour instead – that’s my favorite way, personally.
Is it the same amount of oat flour?
Yes!
Can I use oat flour instead of gluten free all purpose flour?
Hi Michelle. Yes! I’m so sorry for the delay in replying!
Is there any suggestion for subbing eggs? I have the egg replacer that I will try but if you have a better suggestion please let me know. Thank you soooo much for all of your helpful recipes 💗
Can you try applesauce? 1/4 cup/egg 🙂