Gluten Free Pumpkin Bread & Muffins

Gluten Free Pumpkin Bread & Muffins (photo by recipe author)

Servings: 12
Preparation Time: 1 hour

• 1/2 cup coconut flour
• 1 cup cashew meal or almond flour
• 2 tablespoons pumpkin pie spice
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/4 cup butter/ghee or coconut oil, melted
• 6 eggs (room temp if using coconut oil)
• 3/4 cup organic pumpkin puree
• 1 tablespoon vanilla extract
• 1/2 cup grade B maple syrup or real honey
• 3/4 cup chocolate chips (optional)

Preheat oven to 350 ºF.

In a large mixing bowl, combine dry ingredients. Add in wet ingredients and blend again with your mixer. Mix in chocolate chips if using.

Grease 4 mini loaf pans with coconut oil or 1 large loaf pan or 12 muffin liners. Pour batter into your pans.

Bake times: Mini loaves: 35-40 min. Large loaf: 60-70 min. Muffins: 30-35 min. Check with a toothpick.

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