Pumpkin is a very healthy vegetable that contains lots of vitamins, minerals, antioxidants fiber, and some protein. And pumpkin makes really tasty, nutritious muffins! The gluten free flours in this recipe are packed with fiber and protein, and neutralize the glycemic impact of the small amount of sugar (meaning these muffins won’t cause blood sugar issues!).
Prep time: 5 minutes
Baking time: 17 to 20 minutes
Yield: 12 muffins
¾ cup quinoa flour
½ cup almond flour
½ cup chickpea flour
¼ cup coconut sugar
3 tsp baking powder
½ tsp salt
½ tsp cinnamon
¼ tsp cloves
¼ tsp nutmeg
1 ¼ tsp xanthan gum
½ cup raisins or dried cranberries
2/3 cup milk or unsweetened almond milk
½ cup unsweetened canned pumpkin
¾ cup unsweetened applesauce
- Preheat oven to 375 degrees. Prepare muffin tins: grease each muffin cup with coconut oil OR line each muffin cup with a parchment paper liner.
- Combine all dry ingredients together in a large bowl. Add raisins (or cranberries), mix.
- In a separate bowl combine milk (or almond milk), pumpkin, applesauce and eggs, mixing well.
- Pour liquid ingredients into dry ingredients. Mix lightly – enough to combine (don’t over-mix).
- Spoon into muffin tins. Bake for 17 to 20 minutes.
NOTE if using fresh pumpkin: Freshly cooked and pureed pumpkin tends to contain more water than canned pumpkin. Cook and puree the pumpkin. Omit the eggs and use 1 cup of pureed pumpkin in place of ½ cup of canned pumpkin.