On a light table there is a sunny pumpkin muffin On a light table there is a sunny pumpkin muffin, it is decorated with slivered almonds. There are white pumpkins and a milk jug in the background.

Dessert+baking+gluten free

Pumpkin Muffins Recipe:

Prep Time: 15 min / Cook Time: 40 min / Total Time: 55 min

These pumpkin muffins are a great alternative to Starbucks muffins, but gluten-free, dairy-free, and free of refined sugar.

Author and photographs: Olga

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The muffins turn out moist, soft, and filled with warm spices and pumpkin puree. You can also top them with any seeds of your choice.

Pumpkin Muffins Recipe:

Ingredients

Wet part

3 eggs (room temperature)
1 cup (160g) coconut sugar OR honey OR I replaced it with 4 tbsp stevia
1 cup (250g) pumpkin puree (you can cook 350g of pumpkin in water for 10 minutes or microwave it for 5 minutes)
1/2 cup (120g) melted coconut oil
Vanilla

Dry part

1 cup (110g) almond flour
1 cup (120g) oat flour (I used 80g oat and 40g rice flour)
1.5 tbsp spices (cinnamon + ginger + nutmeg)
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

Optional:

Almond flakes

Instructions

Preheat the oven to 175°C (350°F). Prepare your muffin molds (or grease a large pan with oil and sprinkle with oat flour to ensure easy release).

Ensure the eggs are at room temperature by placing them in warm water for 3 minutes. This is important when working with coconut oil, as cold oil will become lumpy.

Beat the eggs, coconut sugar (or stevia), pumpkin puree, melted coconut oil, and vanilla until smooth.

In a separate bowl, mix the almond flour, oat flour, spices, baking powder, baking soda, and salt.

Combine the wet and dry ingredients and mix until smooth.

Pour the batter into the molds, sprinkle with almond flakes if desired. Bake for 35-40 minutes (for smaller muffins), or about 60 minutes for one large loaf (or until the top is golden and cracked, and a toothpick comes out clean).

Cool the muffins completely before serving. Store at room temperature for up to 3 days, or in the fridge for up to 7 days.

Tip: Use pure pumpkin puree, not to be confused with baby food.