Grain-Free Pumpkin Pie Muffins

Despite doing all the research, I have yet to purchase more peanut flour.  This is a problem around our house, as Ben and I have grown accustomed to having scookies on hand for quick and easy, not-so-sweet treats.  It was inevitable that I bake up something to take the place of our beloved half-scone-half-cookies. 

Because it’s fall, and because I love pumpkin, and because there seems to be an abundance of the orange stuff at both my farmer’s market and the supermarkets, I knew what I had to do. 

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Create a grain-free, refined-sugar free, pumpkin muffin.  [Obviously.] 

I’m a huge fan of pumpkin pie, so I took a few tips from fellow gluten-free bloggers on both their pumpkin pies and their pumpkin breads/muffins, and then I got to experimenting in the kitchen.  Luckily, these turned out beautifully!  To make the muffins more pie-like, I upped the amount of pumpkin in the recipe, which resulted in a super-moist, pumpkin-pie-like consistency that is good both warm out of the oven or straight from the fridge. I should also note that I’ve now made this recipe twice – once with homemade pumpkin puree, the other with canned – and I highly prefer the homemade puree version [much to my own surprise!]. 

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Pumpkin Pie Muffins

grain- and refined sugar-free

[ingredients]

[dry]

  • 1 1/4 c almond flour
  • 1/2 c coconut flour
  • 1/4 tsp finely ground sea salt
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 2 tsp cinnamon
  • 1/2 tsp ginger
  • 1/2 tsp nutmeg
  • 1/8 tsp ground cloves

[wet]

  • 1 tsp vanilla
  • 2 Tbsp coconut oil
  • 1/4 c maple syrup
  • 1/4 c almond milk
  • 2 eggs
  • 16 oz. pumpkin puree [or one can]

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Preheat oven to 350 degrees and grease a muffin tray.  I like to spritz some oil in the bottom of the cups, then place cut pieces of parchment paper over it – the oil helps keep it in place. 

Whisk together all the dry ingredients in a large bowl.

Whisk wet ingredients together in a medium bowl. 

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Pour the wet ingredients into the dry and stir to combine. 

Drop the mixture into the muffin tins – they won’t rise much while baking. 

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Bake for 30 to 45 minutes, or until the tops are lightly browned and a toothpick comes out clean. 

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Enjoy!  Makes 12 muffins. 

This morning I enjoyed a muffin crumbled atop some pumpkin oats [no, I’m not afraid of turning orange].  Divine! 

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[in the bowl: oat bran, chia seeds, almond milk, maca powder, vanilla protein powder, pumpkin puree, cinnamon/ginger/cloves]

Alright, I’m off to teach kickboxing then stretch it out with some yoga.  After that I’m headed to the dentist to get my chompers cleaned – wish me luck [I’m not very good with the dentist]Have a beautiful Wednesday! 


Aloha Pumehana.
Whether you’re here to find balance, wholesome recipes or inspiration, I hope you enjoy the posts.  Please subscribe to Green Plate Dinners to receive automatic updates and be the first to read new posts for free!

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