Gluten Free Pumpkin Muffins

What is pumpkin puree?

Since these recipes are user-submitted and free to everyone, it would be extremely time consuming and difficult to draw up an accurate nutritional info chart for each and every one. If you do a quick search there are many sites that have nutritional info calculators you can try out to get an approximate reading on.

I baked these a bit longer as well. Just took them out of the oven, but I had to drop the temp to 350 after the 12 minutes as the tops were burning. I baked for about 10 more minutes on the lower temp.
They are cooling off- smells delicious, can’t wait to taste them!

FYI, your pumpkin puree link, in the ingredients list, is broken.

Just made these and they turned out well.  I only had canned pumpkin pie filling in the house so I just left out all the spices called for in the recipe.  I’m going to do it by the recipe next time to see the difference.  Anyway, with the pumpkin pie filling, that taste is subtle.  The more dominant taste is the coconut.  Delicious though!  Took longer than 12 minutes to bake at 400-about 18 minutes.

Hey there, I’m vegan, but I’d love to try out this recipe.  Do you think it would work okay if I used flax eggs instead?

Just made these.  They are so perfect!!  I will be making these once a week from now on!!  Thank you for this recipe!

you should definitely be able to convert it–just adjust your cooking time–i’d say add 8 minutes, then start checking the middle of the loaf with a toothpick, to be pulled out clean

I’m on a sweetener free diet (except for Stevia), so I’m going to try these with stevia. I’m going to sub coconut milk/stevia mixed for the maple syrup. I’ll let you all know how it turns out…I’m just worried about the amount of liquid. I have tons of pumpkin puree, so I’m free to experiment!

just made these in mini tins, baked for 8 min at 400 degrees. YUM. 

Do you think these will freeze well?

hi there!  i just made these with xylitol rather than syrup, and they’ve turned out great.  additionally, i put in 1/2 banana, mashed, to compensate for the lack of liquid found in the syrup.  i also put in 1/4 c. of mesquite flour in place of 1/4 c. of coco flour.  finally, i added some cacao nibs, in addition to the walnuts.  my family loves them!  next time i’ll take out some of the xylitol and put in stevia, to reduce the glycemic load a bit more.

xylitol is much better than stevia for baking! Try that — I’m going to!

Hi Nancy,

It would be easier for me to help if you had some specific recipes in mind as each coconut flour recipe will react differently to changes and there really isn’t a "one size fits all" technique. For this recipe (GF Pumpkin Muffins) you could try adding more pumpkin/coconut oil (or both) in replace of the maple syrup and add stevia to taste. If you feel the mixture needs another egg, then add one more and adjust the pumpkin/oil amounts a little more. The batter should be thick (when you swirl a whisk in it the batter come up with it like whipped cream) but wet, and not the least bit dry or hard to stir. Just on the thick side, like whipped cream (sans the fluffiness). Since there is so little sweetener to these muffins to begin with I think the stevia will be great with those little adjustments. As for the cream cheese topping, just replace the maple syrup/honey with stevia to taste.

I hope this helps! Let me know if you have any other questions.

Yum.  These muffins are delicious.  We ate them without frosting.  My daughter says they’re a cross between a sponge cake and a cheesecake (she really likes them).

nice

How can you substitute real pumpkin in this recipe? I have sugar, raw pumpkin and the spices so how can I do the puree myself??