Fall is finally here. And that means delicious vegetables like pumpkin and squash are too! There are many ways to utilize this colorful, nutrient-rich produce.
These muffins are gluten free, slightly sweet and spicy and perfectly moist. They also only take minutes to prepare. And you can substitute squash if you don’t have pumpkin on hand.
Pumpkin muffins make a great breakfast for busy mornings. You can bake them in advance and freeze them for later. Take some out to thaw the night before and you’ll have a delicious treat in the morning. Top it with butter and pair it with some fresh fruit and yogurt.
They also go well with soup for a comforting fall dinner.
You can enjoy a little taste of fall any time you want with these pumpkin muffins. You might want to make two batches. They won’t last long.
What is your favorite flavor of fall? How do you like to enjoy pumpkin?
- ¾ cup white rice flour
- ¾ cup amaranth flour
- ½ cup organic cane sugar or coconut sugar
- 1 tsp. baking soda
- 1 tsp. baking powder
- ½ tsp. sea salt
- ½ tsp. cinnamon
- ¼ tsp. nutmeg
- 1 tsp. vanilla
- 1 egg
- 1 cup pureed pumpkin
- 5 Tbsp. butter or coconut oil, melted
- 2 Tbsp. honey
- ½ cup mini chocolate chips (optional)
- Heat the oven to 350 degrees F. Line a muffin tin with muffin cups.
- In a large bowl combine the dry ingredients. Add the wet ingredients and mix well with a stand mixer or hand mixer. The dough will be somewhat thick.
- Stir in the chocolate chips.
- Fill the muffin cups about ¾ full.
- Bake 25 – 30 minutes.
Mary Voogt is a follower of Christ, a wife, and a mother of two. After 6 years as an electrical engineer she now stays home full time. She is passionate about real food and enjoys spending lots of time in the kitchen cooking and baking from scratch. She blogs at Homemade Dutch Apple Pie on a variety of topics including digestive issues, OCD, anxiety, infertility, natural parenting and healthy food.