You are going to want to get your hands on these Gluten-Free Pumpkin Spice Muffins, I promise you! Chock full of cinnamon-y goodness, they just scream “Fall!” And they’re such a big hit in my house, I have to bake a double batch at least because the first dozen seem to disappear before I even turn around.
I love having muffins in the house as a breakfast option, especially in the fall. I’m not a morning person, so having something that tastes like a sweet treat puts a smile on my face. Knowing there’s already something waiting for me in the kitchen that won’t take me off track gives me that nudge I need to roll out of bed at o’dark thirty.
Baking muffins the night before fills the house with such wonderful aromas. The people in my house start coming out of the woodwork asking what smells so good. And I find myself getting nostalgic because their scent reminds me of my great grandma’s oatmeal cookies. Thinking of her always puts a smile on my face. When I was 18 and she passed out of this world, I was lucky enough to inherit her oatmeal cookie recipe. Tasty as they were, her cookies were of course loaded with gluten, butter and refined sugar. But their notes of spice, their plump raisins and their toasty walnuts can be found in these Gluten-Free Pumpkin Spice Muffins.
If you’re not dairy-free, you can turn these Gluten-Free Pumpkin Spice Muffins into some awesome cupcakes by topping them with a bit of buttercream frosting. We had a pumpkin carving party earlier this fall, and I did exactly that. All our guests were raving about them!
- 1 cup almond flour
- 1 cup coconut palm sugar
- ½ cup tapioca flour
- ½ cup ground flaxseed
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoon cinnamon
- ¼ teaspoon ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree
- ⅓ cup coconut oil, measured then melted
- ½ cup raisins
- ½ cup chopped walnuts
- Preheat the oven to 350* and line a muffin tin.
- Mix together dry ingredients except the raisins and walnuts.
- Add the wet ingredients. Don't overmix.
- Add raisins and walnuts. Thoroughly combine.
- Spoon batter into prepared muffin cups and bake at 350* for 25 minutes.
These will last in the fridge up to a week, or in the freezer up to 3 months.