First up on our fall menu is… Pumpkin Spice Muffins! It’s FALL, our favorite time of year and that means it’s time to bake!
What’s in our GF Pumpkin Spice Muffins?
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We make a few modifications in our muffins to make these healthy & delicious treats:
- First we use Pamela’s Gluten Free baking mix in our muffins, it saves time measuring & they turn out light & fluffy.
- We substitute coconut oil for butter or canola oil but Ghee is a great substitute as well
- Try Coconut Sugar in place of refined sugar and blackstrap molasses in place of brown sugar
Pumpkin Spice Muffins Tips for baking:
- Use cupcake liners and a non-stick muffin tin for easy removal
- Baking powder adds a lighter, fluffiner texture to these sometimes dense muffins
- If adding chocolate chips to your mix (which I highly recommend) bake at 350
Bake this easy recipe with your kids and enjoy!
Gluten Free Pumpkin Spice Muffins
- Large mixing bowl
- Small of medium mixing bowl
- whisk or fork
- cupcake or muffin tin
- Cupcake liners
- Optional ice cream scooper or ½ cup measuring cup for even distribution of muffin mix
- 1 ¾ Cup Pamela's Gluten Free Baking Mix If you cannot find the mix use: 1 ¾ cup (your favorite) flour, 1 tsp baking soda & 2 tsp baking powder.
- ½ tsp sea salt
- 2 tsp ground cinnamon
- ¼ tsp ground cloves
- ¼ tsp ground nutmeg
- 1/4 tsp ground ginger
- 1 Cup Sugar We used Trader Joe's coconut sugar in place of refined sugar.
- ½ cup brown sugar or 1-2 tbs blackstrap molasses for more nuturition & less sugar
- 2 large eggs
- 1 can pumpkin puree (be sure to get pure pumpkin puree, 15 oz.)
- 1 tsp vanilla extract
- ½ cup coconut oil, ghee or clarified butter, melted
- 1 bag mini- chocolate chips Optional (also you may use any size chocolate chip the mini's are fun with kids.)
- Preheat the oven to 375 degrees. IF you are baking with chocolate chips preheat the oven to 350 instead & cook a little longer (25 minutes).
- Combine dry ingredients (first 5 ingredients), make a well in the center of the bowl & set aside.
- Combine wet ingredients & sugar.
- Gently combine wet & dry mixtures. Pour the wet mixture into the large bowl with the dry mixture. Do not overmix.
- Use an ice cream scooper for even distrubtiuon of the mix (the "old fashioned" kind with the metal part that scrapes out the excess mixture in the scoop) or ½ cup measuring cup (not as fun if the kids are helping).
- Bake 22 minutes or until a toothpick inserted comes out clean.
- Wait about 5 minutes (it won't be easy!) for the muffins to cool and then transfer to cooling racks.
Try more Fall Recipes:
Chocolate Chip Zucchini bread– this is really a year round bread but as the weather cools there is just something about the chocolate and cinnamon in this recipe that is super comforting.
Apple Cake- another healthy fall treat is our paleo apple cake with cashew “frosting”. The apples make this a surprisingly moist bread and the cashew frosting (optional) makes this a no guilt cake-like treat.
Multi pack Ice cream scooper-this is a fun tool to help kids (& grown ups) evenly distribute the muffin batter. I like this set because it includes multiple scoop sizes for cookies & cupcakes.
Single Ice Cream Scooper with trigger. This one is great if you just need the single scooper & don’t plan on baking cookies, etc.
Muffin pan non-stick with side grip.