I sincerely hope you still have a pumpkin kicking around, ready to use for this recipe. A sugar or pie pumpkin that is. Not to worry if you don’t. Maybe it’s not pumpkin season right now. So you can use canned pure (not pumpkin pie filling) pumpkin instead.
I’m always on the quest for a truly delicious baked good that is gluten free. While I do not suffer from Celiac Disease, my body does thank me for avoiding gluten, specifically wheat. After I consume gluten, my mouth gets dry, I feel shaky, and in about an hour I am so sleepy. I experience a surge then crash post consumption. That’s my food story and well, while I’ve tried to continue eating wheat-based or gluten products in general (and oh the efforts in eating those baked goods, pastas, and more… you get the picture), sadly, I just don’t feel great afterwards. So I avoid as much as possible.
But, I have a muffin solution for you who are gluten intolerant or even if you can eat all the gluten in the world! And, these muffins are free from dairy and nuts as well. They can be made vegan if you substitute the chicken eggs with flax “eggs.” Yay, a muffin that you can serve most people!
Since I made sure I had some roasted pumpkin puree reserved to create some kind of baked good like a muffin, I got to work developing the recipe. Needed to use the pumpkin as fresh as possible! Besides my desire to use pumpkin, the task also required that a spicy pumpkin-y flavour would be enjoyed in every bite. Oh, and the texture needed to be moist but not making the muffin fall apart. It had to smell great too!
I tell you, this recipe delivers! I have made it twice in a matter of a week. I tend to like muffins that aren’t overly sweet less they become more of a cupcake; however, speaking of the latter, you could frost with some cream cheese icing if you wanted them to stand in like cupcakes. Your choice of course but do try it on its own without any frosting, butter, or jam. It is truly delicious as is… and you’ll be able to taste the flavours on its own. You could also enjoy them as a snack, with soup, chili, or stew or accompanying porridge or a smoothie. So versatile, freeze beautifully, and thaw very quickly. Keep lots on hand.
Let me know if you make them. Enjoy!
Spiced Pumpkin Muffins
These gluten-free, dairy-free, and nut-free muffins are sure to tantalize the taste buds while providing nutrition in every bite! It is especially tasty when using in-season fresh sugar pumpkin.
- 1 3/4 cups oat flour
- 1/4 cup coconut flour
- 1 tsp baking soda
- 1/4 tsp mineral or sea salt
- 1 Tbsp cinnamon powder
- 1 tsp ginger powder
- 1/4 tsp ground cloves
- 1/2 tsp ground nutmeg (I used freshly grated)
- 1/4 cup pumpkin seeds roasted
- 1 1/2 cups pumpkin puree
- 2 eggs local is preferred
- 1/4 cup olive oil extra virgin (I used Butter from Olive Us Olive Oil and Vinegar Tasting Room)
- 1/4 cup applesauce homemade preferred (slightly spiced and sweetened)
- 1 tsp white balsamic vinegar (I used Pumpkin Pie Spice from Olive Us Olive Oil and Vinegar Tasting Room)
- 1/4 cup maple syrup pure, organic
Preheat oven to 375F.
Place medium-size paper cups in muffin tins.
In a bowl, mix thoroughly to combine Dry ingredients. Set aside.
In another bowl, use a mixer to blend the Wet ingredients well. then pour the Dry into the Wet and blend.
Fill the paper cups approximately ¾ full. (They will rise slightly.)
Bake for approximately 18 to 20 until toothpick tests done.
Note: You can also make mini muffins – bake for approximately 10 minutes.