October Recipe Kickoff: Pumpkin Muffins

565 378 Lauren Kennedy

Can you believe it’s already October? I think I say this every October. I don’t know about you, but when the cool weather starts breezing in, I crave the winter festivity foods, especially pumpkin, hence this lovable muffin recipe. It’s gluten free and grain free. When these warm muffins are fresh from the oven, this little fact seems like a big secret because it doesn’t compromise the rich flavors! So fill your house with the warm aroma of fall, and hop on this pumpkin-loving train. These goodies are perfect for breakfast or a yummy mid-day snack. P.S. Bookmark this recipe. Your friends and family are bound to ask for it.

Prep-time: 5 minutes

Bake-time: 20-25 minutes

Tools needed: muffin pan, muffin liners, bowl, spatula

What you’ll need:

  • 1/3 cup amaranth flour
  • 1/3 cup buckwheat whole groats ground into flour
  • 1/3 cup arrowroot
  • 2 tablespoon flax meal
  • 3/4 tsp soda
  • 1 tsp cardamom
  • 1/3 cup xylitol (may use any sugar you like)
  • 1 cup canned pumpkin
  • 2 local eggs (may use 2 flax gels or 1/2 cup yogurt)
  • 1 tbsp coconut oil (may use any oil or just omit this)


Pre-heat oven to 350 degrees.

Place all dry ingredients into a bowl and whisk together.

In another bowl, add in your wet ingredients and sugar. Stir together.

Add in dry ingredients and mix till combined.

Scoop batter into muffin liners and bake for about 20-25 minutes.



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