Gluten Free Pumpkin Muffins

So, it's General Conference Sunday, which means that we won't be going to church today. Instead, we will stay home (in our PJs) and watch two sessions of inspiring and uplifting talks, broadcast from the headquarters of The Church of Jesus Christ of Latter-day Saints, in Salt Lake City, Utah. It also means that Mom (that's me) will fix a really yummy breakfast. Since both Geoff and I are eating a modified Paleo diet, we eat very little grain anymore, and lots of vegetables, which (to be perfectly honest) doesn't readily appeal to younger palettes (ie, kids.) Our kids have been very supportive overall and so every now and then I bake cookies or muffins as a treat. Today, I'm sharing my FAVORITE Pumpkin Muffins. This is NOT my recipe. It is a recipe that I found on the Bob's Red Mill Gluten Free page, however, I have tweaked it in that I use coconut sugar rather than white sugar (which according to this website, has a more natural manufacturing process, a lower glycemic index than white sugar, and some minor amounts of nutrients. Note: it's still not good for you!) 

Ok, enough rambling, here's the recipe ...


3/4  cup coconut sugar
1/2   cup coconut oil (melted)
2      eggs
1       cup pumpkin puree
3/4  cup GF all-purpose flour + 2 Tbsp (don't forget this extra bit!)
2      tsp ground cinnamon
1       tsp ground cardamom (I use nutmeg)
1/4   tsp sea salt
1       tsp baking soda


  • Preheat oven to 350 degrees F. Spray muffins tins
  • Mix sugar, oil, eggs and pumpkin well until combined
  • Add in flour, spices, baking powder and salt
  • Spoon into muffin tins and bake for 18 to 20 minutes (don't over bake!)
  • Cool for 5 minutes in the pan and then turn out onto a rack to cool completely


p.s. When I link to Amazon, I use Amazon Smile, and I've chosen Doctors Without Borders as my charity!

stacy julian2 Comments