Pumpkin Muffins – gluten-free and grain-free, paleo optional

It’s fall – time for pumpkin everything – and these grain-free gluten-free pumpkin muffins don’t dissapoint. Heck they are honestly better than I remember gluten recipes – more fluffy, more tender, more nutty, perfectly buttery. They use about a whole can of pumpkin puree.

The other day, we went to Trader Joe’s to get our porch pumpkins, and sadly one of them was a little mushy – so we roasted it and Gabriel and I had a great time making muffins with our fresh pumpkin puree. He likes these muffins so much he confuses them with donuts! I love these muffins too – they are really quite perfect muffins. The best part is Gabriel can practically make them himself. We had so much fun mixing them up and smelling the spices.

I know, I gave you a recipe in cups instead of weights because honestly this recipe is perfect without precision – I head to the pantry armed with measuring spoons, a bowl, a measuring cup, and a set of measuring spoons. I sometimes make these in the morning before school…way to early to do anything fussy.

Made with cassava, arrowroot, and almond flour. I used to make them with just cassava and almond, but I frankly like them better with a little arrowroot – they are less chewy and more fluffy. They stay fresh for days, they are exceptionally moist without a trace of gumminess.

We love muffins, try my other versions:

Banana Chocolate Chip Muffins

Pumpkin Muffins – Gluten and Grain free, paleo optional

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Equipment

• muffin tin
• 12 Muffin Cups

Ingredients

  

• 1.5 Cups pumpkin puree sure throw in the whole 1.75 Cup can
• ¾ Cup cassava flour
• ½ Cup arrowroot starch
• ½ Cup almond flour
• ¾ Cup brown sugar
• 2 tsp. baking powder
• ¼ tsp. baking soda
• 1 Tbs. cinnamon
• 1 tsp. fresh ground nutmeg
• ¼ tsp. ground cloves
• ½ tsp. salt
• 4 Tbs. melted butter
• 4 eggs
• 1/2 Cup Pecans (optional)

Instructions

 

• Preheat your oven to 350. Line a muffin pan with 12 muffin liners. Mix all your dry ingredients together – the pro tip is to leave the baking powder out at first and let your mixed batter sit to hydrate 20 mins then add the leaveners – this is better but it isn’t strictly necessary. Add the wet ingredients. Let the batter sit while the oven preheats, add the leaveners if you left them out.
  
• Fill your muffin cups – they will be quite full – this is ok.
  
• Top with chopped pecans if using.
• Bake until a toothpick comes out clean or if you are lazy like me until they are just firm to the touch. Frost with cream cheese frosting, sprinkly with pecans, or just eat them as is – they are maybe the fluffiest muffins you will ever have – they might be better than the originals.
  

Notes

Some notes on substitutions: 

Flour: 

You can skip the almond flour and sub in more cassava flour and arrowroot – I’d add an extra quarter cup of both, even all cassava isn’t bad.

You can sub potato or tapioca for the arrowroot if you don’t have it on hand, and rice flour is a decent sub in for the cassava. 

 

Fats and liquids: 

Sub melted ghee, oil, or melted coconut oil for the butter.  I don’t think there is a good sub for eggs or pumpkin here – try my other muffin recipes if pumpkin isn’t your thing.  

 

Sugar: 

Maple or coconut sugar work great and with coconut oil, avocado oil, or ghee make these totally paleo