Pumpkin Muffins (gf)

Updated: Nov 8, 2019

It's fall Ya’ll and I do feel an urgency to cook and bake with pumpkin and butternut squash as much as humanly possible. I mean, just look at all these lovely pumpkins?! They’re so beautiful!

While I often make these as muffins, you can absolutely make this very same recipe into a loaf. Just bake for 40 – 50 mins. I find butternut squash puree to be much more flavorful than pumpkin (did you ever notice that pumpkin kind of tastes like nothing?!) So if you have time to make your own and use it I do recommend that. Sometimes you can find canned butternut squash too.

As I’ve said before, my favorite gluten free flour combo is blanched almond flour and white rice flour – mixed equal parts 1/2 and 1/2. Particularly in these muffins it give a beautifully soft and moist crumb that holds together really well.


  • 1 1/2 cups fresh pumpkin or butternut squash puree (or 1 15 oz can pumpkin puree, I keep a few cans on hand for when I'm craving pumpkin things fast!)

  • 4 eggs

  • 3/4 cup coconut oil (at room temp so it's in liquid form)

  • 2/3 cup water

  • 2 tsp vanilla extract

  • 1/4 cup applesauce

  • 2 cups raw sugar

  • 1 1/2 cups almond flour

  • 1 1/2 cups white rice flour

  • 2 tsp baking soda

  • 1 tsp sea salt

  • 1/2 tsp baking powder

  • 3 tsp pumpkin pie spice

  • for the topping:

  • 3 Tablespoons raw sugar

  • 1 tsp pumpkin pie spice


  1. preheat the oven to 350 and line two muffin pans with muffin cases.

  2. In a large bowl mix together all the wet ingredients and the sugar. Sift the dry ingredients on top and then mix to a count of ten ( the point being to blend in all the dry ingredients to wet but not over mix).

  3. Spoon by heaping dessert spoonfuls into the lined muffin pans, filling each muffin case about 3/4 full.

  4. In a small bowl mix together the sugar and pumpkin spice, then sprinkle sparingly on top of each muffin. If you go overboard and put too much on then the muffins won't rise in the middle - they'll almost have a little sink hole in them!

  5. Place in the middle rack of your oven and bake for 25-30 mins or until golden brown. NOTE: With gluten free baking you really want to avoid opening the oven before the 20 min mark - the influx of cold air can cause the muffins to sink. I use the oven light and watch them that way.

  6. Allow to cool for 10 mins before serving.


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