Gluten-Free Pumpkin Spice Muffins

Nothing says fall quite like the bright orange hue of pumpkins and the warm aroma of spices. These Gluten-Free Pumpkin Spice Muffins definitely fit the bill. They filled the entire house with the best fall smell. My 13-month-old, Jackson, kept wandering over towards to kitchen wondering when his muffins would be done. He barely let them cool before his chubby little hands shovelled it into his mouth.

You can easily make these Gluten-Free Pumpkin Spice Muffins vegan by substituting the eggs for flax “eggs”.  Just combine 2 tablespoons of ground flax seed with 6 tablespoons of warm water. Let the mixture sit for about 10 minutes or until it becomes gelatinous.

4 Reasons to Eat More Pumpkin

Pumpkins have got to be one of the most loved fall vegetables. They are so versatile and can be used in both savoury and sweet recipes. I especially love adding it to my Gluten-Free Pumpkin Spice Muffins. Here’s four reasons you’ll want to add it to everything, too.

1. Boosts immunity. Pumpkins are high in antioxidants to help keep your immune system strong.
2. Bathroom buddy. Their high fibre content can help keep up your regular trips to the bathroom.
3. Protect eye health. Pumpkins provide a wealth of carotenoid pigments which can help keep those eyes in tip-top shape.
4. Easy to digest. When I had a very inflamed digestive system, pumpkin was one of the only things I could stomach. The orange hued vegetable was even one of the first food I gave to Jackson (he loved it!).

Gluten-Free Pumpkin Spice Muffins

A super moist and delicious muffin made with organic pumpkin and fall spices.

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Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Course: Baking

Servings: 12 muffins

Author: Katie Stewart Wellness

Ingredients

• 1½ cups gluten-free flour I used Cuisine Soleil
• 1 tsp baking soda
• 1 tbsp cinnamon
• ½ tsp nutmeg
• ½ tsp ginger ground
• ¼ tsp clove
• ¼ tsp baking powder aluminum free*
• ¼ tsp pink rock or grey sea salt
• 1 can organic pumpkin puree BPA-free lining*
• 2 eggs sub flax eggs for vegan*
• ½ cup maple syrup
• 1/3 cup melted coconut oil
• 1 tsp vanilla

Optional toppings:

• 2 tbsp pumpkin seeds
• 1 tbsp unsweetened sulphite-free shredded coconut

Instructions

• Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with unbleached muffin liners and set aside.
• Sift the flour, baking soda, spices, baking powder, and salt into a large bowl.
• In a separate bowl, combine pumpkin puree, eggs, maple syrup, coconut oil, and vanilla.
• Make a well (hole) in the center of the flour mixture and drop in the wet ingredients.
• Mix together until well combined.
• Pour the batter into the muffin pan so it’s evenly distributed.
• If using the pumpkin seeds and/or shredded coconut, sprinkle on top.
• Bake until golden brown and a toothpick comes clean, about 18 – 20 minutes.

Notes

When using baking powder always look for aluminum free brands. Aluminum is a heavy metal that can cause neurological damage.

Bisphenol-A (BPA) is an endocrine disruptor and should always be avoided. Shop for cans that are clearly labelled BPA-free or Enamel-Lined.

2 tbsp ground flax + 6 tbsp warm water. Let sit 10 mins.