Happy Pumpkin Day to you! I’m celebrating today by making a mess in my kitchen and baking up a batch up gluten-free pumpkin spiced muffins! Oh so sweet pumpkin full of fibre and antioxidants, will get your bowels moving and ward off evil Hallowe’en viruses. Even better, this recipe is gluten-free, free of refined sugars and has a vegan option. So put down that bowl of Hallowe’en candy and join me in the kitchen gorgeous!
Pumpkin Spiced Muffins
- 1 cup cooked/steamed pumpkin
- 1 cup brown rice flour
- 2 eggs (or 4 Tbsp chia for vegan version)
- ¼ cup coconut oil
- ¼ cup unsweetened applesauce
- ½ maple syrup
- ¼ cup raw honey
- 1 tsp baking soda
- 2 Tbsp cinnamon
- 1 tsp nutmeg
- 1 tsp ground cloves
- 2 tsp ground ginger
- 1 tsp pure vanilla
- Pinch of sea salt
*For the vegan version you will want to freshly grind your chia seeds (I use a coffee grinder) and add them to about ½ cup of water. Let this sit until the mixture becomes thick before adding to your wet mix. Chia becomes gelatinous in nature when added to water, acting like the consistency of eggs.
- Cut your pumpkin in half and scoop out the seeds. Polk holes all around the inside and bake in oven at 350 degrees F for 25-40 minutes.
- In the meantime, you can prepare the remainder of your muffin mix.
- Mix dry ingredients in a bowl and in a separate bowl whisk together wet ingredients.
- Take out pumpkin from oven, scoop out the now softened pumpkin and mash it in a bowl or puree it in a blender.
- Add the now mashed pumpkin to the wet ingredients.
- Next, carefully pour the dry ingredients into the wet ingredients and mix well. Add additional cinnamon to taste. (I add lots because it adds so much more flavour!)
- Lightly grease a muffin pan with coconut oil.
- Fill muffin tin pockets about ½ – ¾ full.
- Bake for 20 minutes at 350 degrees F or until golden brown. Let cool and enjoy!
Serves: 12 muffins • Prep Time: 10 minutes • Cooking Time: 20-25 minutes