Tuesday 10 May 2016

Breakfast Pumpkin Muffins

These muffins are great for breakfast; I serve them up with a pat of cream cheese YUM!!

1 1/4 cup gluten free all-purpose flour (I use the Cloud 9 brand)
1/2 cup coconut palm sugar
1 tsp baking powder
1 tsp cinnamon
1/2 tsp nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon baking soda
Pinch cloves
Pinch salt
1 cup pumpkin puree
1/4 cup any type milk beverage
1/4 cup maple syrup
2 eggs (room temperature)
2 tablespoon melted butter (not hot)
2 tablespoons melted coconut oil (not hot)
1/4 cup flax seeds (Optional)
1/4 cup raisins (Optional)

Whisk together the first 9 ingredients in a large bowl.
Whisk together the remaining ingredients in a separate bowl; stir into the dry ingredients.
Stir in flax seeds and/or raisins if using.
Coat 12 silicone muffin cups with non-stick spray and fill with the muffin batter.
Place the muffin cups on a baking sheet and bake in a preheated 400 degree Fahrenheit oven for 20 minutes.
Remove from oven and allow cooling.

*Please keep in mind that not all dried herbs and spices are gluten free so check the labels to make sure the brand you are using is gluten free. The same applies for prepackaged store-bought items, check the labels to be sure. If in doubt, call the toll free number on packaging to be safe and to make your cooking/eating experience is truly gluten free.


  1. I made 24 lovely mini muffins without raisins. Also replaced the coconut sugar with Splenda I would have loved the coconut sugar, but I did use almond coconut blend milk. Warm, aromatic and delicious. The spices with the pumpkin are certainly classic and with good reason. Thank you for a lovely recipe.


    1. Thx for trying this recipe and for taking the time to comment, it is greatly appreciated. I'm so glad you enjoyed it.

      Bea :-)


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