Gluten Free Pumpkin Muffins

Posted At : November 14, 2009 7:32 AM

Gluten Free Coconut Flour Pumpkin Muffins

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

Servings: 12 muffins
Preparation time: 10 minutes

1/2 cup coconut flour
1/2 teaspoon baking powder
1 teaspoon cinnamon powder
1/4 teaspoon cloves
1/4 teaspoon allspice/nutmeg
1/2 cup pumpkin puree
6 eggs (or 4 whole eggs and 2 whites...a good way to use up your egg whites)
1 teaspoon vanilla
1/2 cup coconut oil, melted
3/8 cup maple syrup (about 3 1/2 oz)
pinch salt
1/4 cup chopped walnut pieces

Preheat oven to 400F. Grease a muffin pan or line with paper liners.

Sift together coconut flour and spices together.

Whisk remaining ingredients together (except walnuts) in a separate bowl until well mixed.

With a wooden spoon or whisk stir the flour mixture gradually into the pumpkin mixture so that no lumps remain.

Divide batter between 12 muffin cups. Sprinkle with walnuts.

Bake for 12 minutes or until toothpick inserted in center comes out clean. Do not over bake as the flour can burn easily. Frost with icing once cool (optional).

Cream Cheese Icing

8 oz cream cheese, softened
1/2 cup butter, softened
1/4 cup maple syrup or honey
1 teaspoon vanilla extract

Combine all ingredients together into a small bowl. Beat with an electric mixer until well mixed and light and fluffy.

Recipe submitted by Shirley, Germantown, MD

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How can you substitute real pumpkin in this recipe? I have sugar, raw pumpkin and the spices so how can I do the puree myself??

# Posted By Kristine | 12/27/09 7:02 PM

You can search for a recipe to make pumpkin puree yourself. It's usually just boiling the pumpkin until soft and then pureeing it.

# Posted By Sarah | 12/28/09 10:58 PM

nice

# Posted By Charan | 12/29/09 3:59 AM

Delicious!

# Posted By Nicole | 2/15/10 7:51 PM

Yum. These muffins are delicious. We ate them without frosting. My daughter says they're a cross between a sponge cake and a cheesecake (she really likes them).

# Posted By Joann | 3/11/10 11:50 AM

Hello: I am on a sweetener-free nutritional healing program --- any type of sweetener except Stevia. I would like to bake a few things with coconut flour - muffins, cookies or cookie bars, pancakes, fritters -- things like that so I am wondering if anyone has any experience of making things without sweeteners basically.
Would coconut cream with Stevia added in be an idea? i realize that sweeteners have properties that allow baked goods to succeed and I really would like to use this wonderful coconut flour to make things. I found and tried one thing, but it wasn`t too successful and coconut flour is pretty dense and was dry. That was early on in my introduction to Tropical Traditions products, so will have to try again one day.
I am not allowed any other grains or fruits either right now, so am quite handicapped for enjoying anything baked these days.
Thanks for any thoughts on this.

# Posted By Nancy | 3/26/10 12:35 AM

Hi Nancy,

It would be easier for me to help if you had some specific recipes in mind as each coconut flour recipe will react differently to changes and there really isn't a "one size fits all" technique. For this recipe (GF Pumpkin Muffins) you could try adding more pumpkin/coconut oil (or both) in replace of the maple syrup and add stevia to taste. If you feel the mixture needs another egg, then add one more and adjust the pumpkin/oil amounts a little more. The batter should be thick (when you swirl a whisk in it the batter come up with it like whipped cream) but wet, and not the least bit dry or hard to stir. Just on the thick side, like whipped cream (sans the fluffiness). Since there is so little sweetener to these muffins to begin with I think the stevia will be great with those little adjustments. As for the cream cheese topping, just replace the maple syrup/honey with stevia to taste.

I hope this helps! Let me know if you have any other questions.

# Posted By Sarah | 3/26/10 9:51 PM

thanks, these muffins look like something I'm gonna try asap.....I think I'm also going to try subbing some of the maple sugar with stevia, we'll see what happens.....

I love your recipes and like when you feature ones that are low sugar or no sugar.....thanks for all you do.....

# Posted By margaret | 11/11/10 11:56 AM

xylitol is much better than stevia for baking! Try that -- I'm going to!

# Posted By Karen | 11/11/10 1:20 PM

I'm baking these now! I'm using acorn squash instead of the pumpkin since I had it on hand. The batter tasted delish and I can't wait to slather the muffins with the cream cheese frosting - my fave!

# Posted By Sandra | 11/11/10 2:26 PM

hi there! i just made these with xylitol rather than syrup, and they've turned out great. additionally, i put in 1/2 banana, mashed, to compensate for the lack of liquid found in the syrup. i also put in 1/4 c. of mesquite flour in place of 1/4 c. of coco flour. finally, i added some cacao nibs, in addition to the walnuts. my family loves them! next time i'll take out some of the xylitol and put in stevia, to reduce the glycemic load a bit more.

# Posted By sarica | 11/22/10 8:56 PM

These turned out beautifully and I'm sure will become a staple at our house! I didn't have maple syrup, so I used a combo of malitol honey and some sweet cream cheese glaze I had made previously. I had to cook it a little longer, but they are fantastic! Thank you!

# Posted By Lia | 11/25/10 11:35 AM

just made these in mini tins, baked for 8 min at 400 degrees. YUM.

Do you think these will freeze well?

# Posted By Joslyn | 12/16/10 3:50 PM

i'm not sure they will freeze well, given the amount of eggs--that can change the texture. if you try, let us know how it turns out!

# Posted By sarica | 12/16/10 4:34 PM

I'm on a sweetener free diet (except for Stevia), so I'm going to try these with stevia. I'm going to sub coconut milk/stevia mixed for the maple syrup. I'll let you all know how it turns out...I'm just worried about the amount of liquid. I have tons of pumpkin puree, so I'm free to experiment!

# Posted By Michelle | 3/27/11 8:47 AM

Would I be able to convert this to a pumpkin bread? If so, what changes would I need to make? Thank you for any help you can offer.

# Posted By TMichaud | 10/3/11 12:41 PM

you should definitely be able to convert it--just adjust your cooking time--i'd say add 8 minutes, then start checking the middle of the loaf with a toothpick, to be pulled out clean

# Posted By sarica | 10/3/11 6:26 PM

Loved these! My daughter is on the candida diet for 2 months and we are dying.....I am sympathy dieting with her! It is very hard to convince a 12 yr. old that it 's not so bad to give up carbs. I just took them out of the oven and I couldn't wait for them to cool and put the icing on. I think my daughter is going to like them too. I did change a couple of things since she can't have any sugar. I put 1 cup of pumpkin, 1/4 cup flax meal, 1/4 cup pure palm (sugar substitute for brown sugar) 1/4 cup xylitol. Thanks for the great recipe!

# Posted By Liza | 10/5/11 8:52 PM

Just made these. They are so perfect!! I will be making these once a week from now on!! Thank you for this recipe!

# Posted By Jessica | 10/24/11 5:11 PM

yeah!!! enjoy!

# Posted By sarica | 10/24/11 8:20 PM

Hey there, I'm vegan, but I'd love to try out this recipe. Do you think it would work okay if I used flax eggs instead?

# Posted By Kristine | 1/31/12 3:29 PM

I altered this recipe a little bit. I don't care for that many eggs in baking with coconut flour so I always substitute. I used half the eggs and replaced it with pumpkin, doubled the baking powder and added 1/2 tsp of baking soda. Then baked them for 25min at 350. They turned out beautifully. Thank you so much for the recipe. My whole family loves them.

# Posted By Carley | 2/2/13 12:35 AM

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