Oh these muffins! Where to begin with them. If I had to choose between my gluten-free apple crumb muffins and these beauties, I honestly don’t think I could pick a favorite. They are both beloved at our house. If you read my blog frequently you probably think I am muffin obsessed. You would be correct! A protein rich, whole food muffin along with a green smoothie is my favorite go-to breakfast. I am also pumpkin obsessed. These muffins bring those two loves together.
I knew I couldn’t let October pass without perfecting a gluten-free, dairy-free pumpkin muffin. I tried several different recipes before arriving at this one. These muffins are moist, fluffy, and perfectly spiced. They are just sweet enough and taste incredible with addition of chocolate chips (what doesn’t?). They are free of refined-sugar and gums, which is the way I prefer gluten-free baked goods to be!
A combination of raw buckwheat flour and psylium husk, along with the eggs, act as a binder in the muffins giving them a soft, non-gummy texture, while not being crumbly. These are filled with whole-grain flours and are very pumpkin-y (a whole can for the batch)!
Dear Pumpkin Muffins – I am so happy to have you in my life. I’ll make you every year!
- 3/4 cup sorghum flour
- 1/2 cup almond flour
- 1/2 cup arrowroot powder
- 2 tablespoons raw buckwheat flour
- 2/3 cup coconut sugar (or brown sugar)
- 1 tablespoon whole psyllium husks
- 2 teaspoons baking powder
- 1/2 teaspoon fine salt
- 1 tablespoon cinnamon
- 1/4 teaspoon nutmeg
- 3 large eggs
- 2 tablespoons molasses
- 2 tablespoons maple syrup
- 2 teaspoons vanilla
- 1 can (15oz) pumpkin puree
- 1/4 cup coconut oil, softened
- 1/4 cup organic palm shortening
- 1/2 cup mini chocolate chips (optional)
- Preheat the oven to 375F. Line a standard muffin pan with liners.
- In the bowl of a stand mixer, combine all the dry ingredients.
- In another bowl mix together the wet ingredients with a whisk.
- Add the coconut oil and palm shortening to the dry ingredients and mix until the mixture resembles coarse sand.
- With the mixer running, slowly add the wet ingredient, beating well after each addition. Beat for 2 minutes after all the ingredients have been incorporated, until light and fluffy.
- Scoop the batter into the prepared muffin tins. You can fill them all the way up. Let the batter rest in the tins for 10 minutes before baking.
- Bake for 22-25 minutes. Let rest for 5 minutes before removing. Enjoy!
*Blanched almond flour makes lighter baked goods than regular ground almond flour. I use the brand Honeyville.
*For the raw buckwheat flour, I buy Bob's Red Mill Buckwheat Groats and grind them up in my blender. This raw buckwheat flour makes a great binder. Prepackaged buckwheat flour is not the same and often has a very strong flavor.
Recipe Source: Adapted from King Arthur Flour