Pumpkin Muffins are one of my favorite fall recipes. Full of vitamin A, vitamin C and vitamin E, pumpkins are easy to grow vegetable. We’ve had many pumpkin volunteer plants growing in our compost pile!
You can used canned pumpkin puree for this recipe or roast your own pumpkins and puree them. Roasting is easy. Just cut the pumpkin in half, scoop out the seeds, place the pumpkin halves on cookie sheets, and bake in a 350 degree oven for at least an hour. The pumpkins are ready when the meat inside is soft.
Whether you buy your pumpkins or grown them, store uncut pumpkins in a cool, dark place. Many varieties can be stored for several months over the winter. Just keep an eye on them in case they start going bad.
Don’t forget to save the pumpkin seeds and roast them. Pumpkin seeds are a source of dietary fiber and mono-unsaturated fatty acids, and provide a concentrated source of protein.
These pumpkin muffins can only be out on the counter for a day because of the moisture content. If you’re not eating them right away, store them in the fridge in an air-tight container or freeze them.
- Mix eggs, spices, pumpkin puree, and coconut oil together in a medium-sized mixing bowl. Make sure the ingredients are thoroughly combined.
- Mix together coconut flour and baking soda and add to the batter. Blend together with a stick blender to prevent any lumps from the coconut flour.
- Put batter in prepared muffin cups and bake at 400 degrees for about 18 - 22 minutes.
Gluten-Free Ingredients and Tools
More Pumpkin Recipes
- Pumpkin Gingerbread
- How to Make Pumpkin Puree
- Gluten-Free Coconut Pumpkin Pudding Pie
- Pumpkin (Squash) Soup