Gluten Free Pumpkin Pie Muffins
"These Gluten Free Pumpkin Pie Muffins are easy to make and will fill your kitchen with the wonderful smell of autumn.
They are very moist on the inside. Beware of little children who gobble them up, leaving the wrappers strewn around your house! Not such a bad problem to have considering how nourishing these treats are.
Full recipe: http://www.elanaspantry.com/desserts/pumpkin-pie-muffins/"
photo by Elanas Pantry
- Ready In:
- 55mins
- Ingredients:
- 11
- Yields:
-
8 muffins
- Serves:
- 8
ingredients
- 1 1⁄2 cups blanched almond flour
- 1⁄4 teaspoon celtic sea salt
- 1⁄2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1⁄2 teaspoon ground nutmeg
- 1⁄4 teaspoon ground ginger
- 1 pinch ground cloves
- 2 tablespoons grapeseed oil
- 1⁄2 cup agave nectar
- 2 large eggs
- 1 cup fresh baked pumpkin, well packed (or winter squash)
directions
- In a large bowl combine almond flour, salt, baking soda, cinnamon, nutmeg, ginger and cloves.
- In a blender puree oil, agave, eggs and pumpkin until smooth.
- Stir wet ingredients into dry.
- Place paper liners in muffin tins.
- Scoop batter into paper liners.
- Bake at 350 for 40-45 minutes.
- Cool for 2-3 hours.
- Serve.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
amazing! Be sure to use roasted pumpkin, canned pumpkin wil not give you the same results, as well as honeyville flour works great.<br/>I have learned the ingredients make such a difference when making Elana's recipes.THese were one of our favorites. Wil make it again for sure. Topped with a bit of cream cheese frosting from Elana's web site. <br/>HOpe this is helpful. -
Tried these today but used Penzey's Pumpkin Pie Spice. I doubled, but used 3 eggs, 1/2 tsp stevia, under 1/2 C honey, EVOO and added baking powder. Also used 15 oz can pumpkin. I baked them for 45 minutes and they probably needed another 5, but were still good. Light texture and very moist. Did NOT need to cool for 2 hours, more like 30 minutes. It will need a bit more stevia or honey and spices, but were still very good. They didn't rise much, but I may have forgotten to double the baking soda too.
RECIPE SUBMITTED BY
<a href="http://www.elanaspantry.com/"><img src="http://elanaspantry.com/logo.png"></a>
<a href="http://www.elanaspantry.com/">Elana's Pantry</a>: Your source for healthy, gluten free recipes using natural and wholesome ingredients.
The seeds of <a href="http://www.elanaspantry.com/">elanaspantry.com</a> were planted in 1993 when I formed my first business <a href="http://ecosav.com/" target="_blank">ecosav</a>, an environmental consulting firm, specializing in recycling.
One day, at the peak of my business success, I woke up and found myself in my 30’s, living in NYC with a husband, toddler and an infant.
What was I doing, I wondered? I felt like a fish out of water. I wanted to raise my boys in a simple environment, similar to the one in which I grew up in Northern California.
My husband and I decided a change of scenery was in order and within a year we moved our family to Colorado. When the last box was unpacked, I realized I was going to be a restless stay at home mom. Even though I remained involved in my New York consulting business, I was really looking for a new venture relevant to my life as a mother.
In my 20’s I studied ayurvedic cooking. When my son and I were diagnosed with celiac disease, this three-year study came in handy. Celiac disease is an inherited autoimmune disorder triggered by eating gluten. Out of necessity my cooking took on an entirely new dimension as we both went on a gluten-free diet.
Unwilling to cook two separate meals each night for my family, I needed to make gluten free food that tasted like regular food. Would I be able to do this well enough to convince my husband to come home for dinner?
I threw myself into this culinary challenge and my husband, a tough critic, held nothing back. With much trial and many errors, I developed a gluten free repertoire that tastes delicious. Friends and family now ask for my recipes, even those who are not on restricted diets!
While my cooking might not be complex, I appreciate that my food brings people together –those who eat regular food and those who can’t –to break bread in the warmth of my kitchen. I love to make food that is not only good for you, but actually tastes good. This has become a passion for me.
