Gluten Free Pumpkin Muffins

My family loves these gluten free pumpkin muffins, so I'm thankful the pumpkins grew so well in our garden that I can keep us supplied. I've been making these at least once a week!

gluten free pumpkin muffins

I adapted this from my basic muffin recipe that uses coconut flour. The difference is that this version uses pumpkin to replace the applesauce and coconut oil. I really like not having to wait for the coconut oil to melt.

pumpkin muffins in 3 flavors

You can make these gluten free pumpkin muffins plain, with raisins, or dried blueberries. All flavors are delicious!

Growing an Orange Pumpkin

For the pumpkin puree, I have been using what we grew in our garden. We tried growing the long island cheese pumpkin variety because they were supposed to store well.

Yes, they do, and we have a large supply for muffins all fall and through the winter! Long island cheese pumpkins have a grey outside, but the flesh inside is bright orange.

I explain how to make pumpkin puree and other traditional recipes such as pumpkin pie in my cookbook of homemade recipes.

If you are looking for pumpkin seeds, I recommend the MI Gardener (non-affiliate).

paleo pumpkin bread barsI like to use reusable silicone muffin cups.

Gluten-free, dairy-free, and these muffins easily pack in lunchboxes!

Gluten Free Pumpkin Muffins

By , Dec. 27, 2021

gluten-free pumpkin muffins

Need a gluten-free muffin easy to pack in the lunch box? Here's a tasty allergy-free version (as long as you can handle coconut and eggs).

Prep Time: 15 minutes
Cook time: 30 minutes
Yield: 1 dozen muffins
Tags: Gluten Free

Ingredients

  • 6 eggs
  • 3/4 cup pumpkin puree (I tell you how to make it from a fresh pumpkin in my homemade recipe book.)
  • 1/2 cup coconut flour
  • 1/4 tsp. sea salt
  • 1 tsp. cinnamon powder
  • 1/4 tsp. allspice, ground
  • 1/4 tsp. ginger powder
  • 1/8 tsp. nutmeg
  • 1/8 tsp. cloves, ground
  • 1 cup raisins or 1/2 cupdried blueberries (unsweetened) -- I only use salt and cinnamon if I use blueberries, omit the other spices.
  • Instructions

    1. Preheat the oven to 350 F. Use a little coconut oil to grease whatever baking dish you're going to use. I find no oil is necessary if I use silicone muffin cups.
    2. Put the eggs in a bowl and beat. I like to go ahead and add the pumpkin puree then mix it with my immersion blender to get rid of any stringy flesh in the pumpkin. Clean the blender and switch to a spoon.
    3. Stir in the salt and spices, then add the coconut flour. Lastly, add the optional raisins or dried blueberries.
    4. Pour the batter into your muffin cups.
    5. Bake 30 minutes or until done.

    Important: Refrigerate overnight for the best flavor since the raisins will become moist as they cool. You can easily reheat the muffins for serving or stick them in a lunchbox.

    You can use melted butter instead of the coconut oil if you don't need the recipe to be dairy-free. Serves 6-12.

    If you have any leftover, they will keep in the refrigerator for a couple of days if you put them in a container with a lid.

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