Happy Thanksgiving to all of my Canadian readers!
I whipped up a batch of pumpkin muffins so good this morning that I just have to share with you. Think of it as a thank you from my blog to you.
I based the recipe of this loaf I made last year, but I must say I even prefer it in muffin form. Smothered in almond butter of course.
Enjoy!
Thankful Pumpkin Muffins
Ingredients
- 1¾ cups of gluten-free flour (I use Bob Red Mill’s)
- ½ teaspoon of salt (I use pink sea salt)
- 1 cup maple syrup
- 1 teaspoon baking soda
- 1 tbsp ground flax
- 1 cup pumpkin purée from a can
- ½ cup coconut oil, melted
- 2 eggs, beaten
- 2 teaspoon vanilla extract
- 1/2 tsp almond extract (optional)
- 1 teaspoon cinnamon
- 1 teaspoon allspice
- 1/4 tsp ground ginger
Instructions
- Preheat oven to 350°F and line muffin cups or tin with coconut oil to prevent sticking.
- Sift together the flour, salt, and baking soda.
- Mix the pumpkin, oil, flax, eggs, ¼ cup of water, maple syrup and spices together, then combine with the dry ingredients and add walnuts
- Pour into muffin tin (use extra batter in a small loaf pan).
- Bake 30 minutes until a thin skewer poked in the very center of the loaf comes out clean. Turn out of the pan and let cool on a rack.
{ 16 comments… read them below or add one }
Cant wait to tries these
Enjoy!
happy thanksgiving dear! these look like they are worth waking up to for breakfast
They are! Pulled me out of bed this morning
Mmm… I am currently eating a slice of pumpkin banana bread! Also topped with almond butter
Happy Thanksgiving!
Yum! Recipe? Happy Thanksgiving to you!
I took the Healthy Hipster’s banana bread recipe! I added in 1/2 cup of pumpkin puree (though the pumpkin flavour wasn’t overly strong). I reduced the amount of almond milk to 1/4 cup and I think I may have used apple sauce instead of walnut oil… I also added some more pumpkin-like spices in! Nutmeg, cloves or all spice, and ginger! It tasted good and the texture was relatively the same as the original recipe!
Genius! Love the Healthy Hipster and her recipes, thank you!
Totally intrigued by the use of maple syrup instead of sugar. I’ve just started experimenting with this idea and look forward to baking these. i can see these muffins flying at our house
The maple adds a great sweetness that works so well with the coconut oil (key to making them so light and fluffy). Please let me know how they turn out!
forgive me for changing your already wonderful recipe, but I did make these with spelt flour and sweet potatoes. They were awesome! You can read it here: http://kaleeats.blogspot.ca/2012/10/sweet-potato-muffins.html I promise I will make the GF version the next time my GF mom is visiting
I am absolutely sold on the maple syrup in muffins from now on. NO more white sugar for these kids.
Yours look fantastic! I must try this with sweet potato. And I’m glad about the maple syrup! I love the flavour (and health benefits too!)
These look delicious! I love the flavour of pumpkin spice. These would be perfect with a pumpkin spice tea! Have you ever tried the pumpkin chai tea from David’s tea…I bet you would love it!
Umm so..I made up a run to David’s Tea after reading your comment. Going to try it together tomorrow morning :
Exciting! Let me know what you think! I usually foam milk to put on top…delicious
Mmm enjoying a cup now! Thank you!