Wednesday, September 24, 2014

Gluten Free Pumpkin Muffins

A fall baking special (surprise, surprise-I can't stop myself).  Gluten free. Pumpkin. Delicious muffins. Enough said. Happy Wednesday!

Pumpkin Muffins:
~Makes 12 muffins
  • 3 eggs
  • 1/3 cup organic pumpkin pie mix
  • 1/2 tsp vanilla extract
  • 1/4 cup honey
  • 1 cup almond flour
  • 1 tbsp pumpkin pie spice
  • 1/4 tsp baking powder
  • pinch of sea salt
  • 2 tbsp of coconut oil
~Preheat oven to 350 degrees Fahrenheit 
~Beat three eggs in a medium sized bowl (I use a whisk and mix everything by hand-mixer can be used too)
~Mix in pumpkin puree, honey, and vanilla extract
~Add almond flour, pumpkin pie spice, baking powder, and sea salt to wet ingredients and mix well
~Add the coconut oil and mix until ingredients are blended together
~Spray a muffin baking sheet with non-stick baking spray or coconut oil spray
~Add muffin mixture to pan and fill half way or slightly less
~Bake for 15-18 minutes, until the edges start to brown
~Remove from oven and let cool for 1 minute and then remove from pan and enjoy

Pumpkin candles: Pottery barn | Muffin stand: Macy's 


  1. Gotta love pumpkin muffins - I'm adding these to my "to try" list!! Thanks for sharing!! xo

    Annie Reeves

    1. I love pretty much everything pumpkin-it's a borderline obsession! I hope you get to try them, they are delicious! Let me know how they turn out!