Learn how to make these sweet pumpkin muffins. They are gluten free, grain free, dairy free and paleo friendly. You only need a handful ingredients to achieve these super moist and fluffy muffins made with almond flour and cassava flour.
Lately I have been experimenting with the use of cassava flour combined with the use of almond flour.
The reason why I enjoy doing some trial and error with these ingredients is simply because they are naturally gluten free.
Sometimes it's nice to use no more than 2 gluten free flour rather than mixing multiple pseudo flour to get the correct structure.
This makes things a lot less complicated and easier to work with. With gluten free cooking, many people are put off having to mix flour blends which is understandable.
I used to share the same sentiments but have found that cassava flour is a great gluten free alternative and works well in this gluten free pumpkin muffins recipe.
Pumpkin is one of my favourite vegetables because it has a beautiful bright orange hue and it's extremely healthy.
Packed with vitamin A which is excellent for vision, the immune system and cell growth among other health benefits.
These are the type of muffins that are great to snack on during anytime of the day. I've made them several times now and my family just cannot get enough of them.
The never last more than an hour and I often have to hid some muffins just to see how long that they will hold up for, that's how in demand they are.
I'm not kidding, make these muffins for your kids, significant other or even your co-workers and they will be pleasantly surprised.
They are so easy to make, you don't need a stand mixer, instead, I rotate between using my electric whisk and my hand held blender to form the batter.
For this recipe I use fresh pumpkin, I steam it first then use a potato masher to make it into a puree.
The dry ingredients are added to a bowl and the wet ingredients are separated by the use of a jug.
I then add the wet ingredients to the dry bowl, whisking to form a smooth batter.
One thing to note is that you don't want to over mix the batter because cassava flour can yield a slightly gummy texture.
You just want to mix until the batter is smooth, no more or no less.
The batter should be spooned into the muffin cases, keep in mind the amount of muffins that are made will vary depending on the size of the cases.
It can be anything from 8-12 muffins in total
Reasons to make this recipe
- Naturally grain free, flourless and gluten free
- Very easy to whip up
- Not crumbly nor dry like most GF muffins
- You don't have to mix a bunch of GF flour together
- Doesn't require any fancy equipment i.e blender, food processor etc..
- A great way to add some hidden veggies to some muffins
- The almond flour is a great source of healthy fats
I don't know about you but I love adding vegetables to baked goods. Whenever I have done this, even the most picky eater can't resist.
It's a great way to prove someone who hate vegetables wrong, that the humble pumpkin deserves its rightful place in a muffin.
The muffins don't have an overpowering taste of pumpkin, instead it has a rather mild taste with additional moisture making the muffins fluffy and super soft.
The steps
- Preheat oven at 356F/180C.
- Line a muffin pan with cupcake liners and set aside.
- In a medium sized bowl, add the cassava flour, coconut flour, baking soda, cinnamon, nutmeg, ginger, cloves and pink salt.
- Stir to combine the dry ingredients.
- In a separate medium sized bowl or a jug, whisk together the eggs pumpkin puree, coconut oil, maple syrup and vanilla.
- Mix the wet ingredients into the dry bowl (do this in increments) using an electric whisk.
- Fold in the grated carrots now if you are adding it.
- Spoon the batter into the muffin pan filling up to ¾.
- Sprinkle the nut streusel on top of the batter.
- Bake in the oven for approximately 25-30 minutes or insert a toothpick or skewer until it comes out clean.
- Once baked remove the muffins and transfer them to cool completely on a wire rack.
Notes and tips
- Cassava flour cannot be substituted on a 1:1 ratio with ANY flour.
- It is important to add the almond flour too to remove any gumminess, don't skip it!
- You will need to use CASSAVA FLOUR NOT TAPIOCA FLOUR for this recipe.
- Please stick to the recipe as it is written, if I haven't listed any changes/substitutes either I haven't tried them or they don't work.
- For best results, don't freeze the muffins.
- The amount of muffins you make may vary, I made 8 large ones in total.
- Feel free to add in chocolate chips, pumpkin seeds, mixed fruit, berries etc..
- Use a liquid sweetener i.e maple syrup or agave nectar, it is important to use a liquid and not granulated sugar to balance out the correct amount of liquid that is needed.
- Any leftover muffins can be stored (when cool) in an airtight container for up to 2 days.
Other baked goods to try
- Plantain Bread
- Caribbean Coconut Rum Cupcakes
- Chocolate Mint Cupcakes
- Jamaican Carrot Cake
- Vegan Cornbread Muffins
- Gluten Free Gingerbread Muffins
- Chocolate Chip Pumpkin Bread
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Gluten Free Pumpkin Muffins
Ingredients
- 1 cup cassava flour (120g)
- 2 tablespoon almond flour (30g)
- 1 teaspoon baking soda (4g)
- 1 teaspoon cinnamon (2g)
- 1 teaspoon nutmeg (2g)
- ½ teaspoon ginger (1g)
- ⅛ teaspoon cloves (0.62g)
- ⅛ teaspoon pink salt (0.62g)
- 2 large eggs
- 1¼ cup pumpkin puree (306g)
- ½ cup maple syrup (161g)
- ⅓ cup coconut oil (72g) melted
- 1 teaspoon vanilla extract (4g)
- ⅓ cup carrot (42g) grated, optional
Streusel Topping
- ½ cup walnuts (58g) chopped
- 2-3 tablespoon raw cane sugar (24g)
- ½ teaspoon cinnamon (1g)
Instructions
- Preheat oven at 356F/180C.
- Line a muffin pan with cupcake liners and set aside.
- In a medium sized bowl, add the cassava flour, coconut flour, baking soda, cinnamon, nutmeg, ginger, cloves and pink salt.
- Stir to combine the dry ingredients.
- In a separate medium sized bowl or a jug, whisk together the eggs pumpkin puree, coconut oil, maple syrup and vanilla.
- Mix the wet ingredients into the dry bowl (do this in increments) using an electric whisk.
- Fold in the grated carrots now if you are adding it.
- Spoon the batter into the muffin pan filling up to ¾.
- Sprinkle the nut streusel on top of the batter.
- Bake in the oven for approximately 25-30 minutes or insert a toothpick or skewer until it comes out clean.
- Once baked remove the muffins and transfer them to cool completely on a wire rack.
Notes
- Cassava flour cannot be substituted on a 1:1 ratio with ANY flour.
- It is important to add the almond flour too to remove any gumminess, don't skip it!
- You will need to use CASSAVA FLOUR NOT TAPIOCA FLOUR for this recipe.
- Please stick to the recipe as it is written, if I haven't listed any changes/substitutes either I haven't tried them or they don't work.
- For best results, don't freeze the muffins.
- The amount of muffins you make may vary, I made 8 large ones in total.
- Feel free to add in chocolate chips, pumpkin seeds, mixed fruit, berries etc..
- Use a liquid sweetener i.e maple syrup or agave nectar, it is important to use a liquid and not granulated sugar to balance out the correct amount of liquid that is needed.
- Any leftover muffins can be stored (when cool) in an airtight container for up to 2 days.
Andrea
I can see why they don't last long in your house. They not only look amazing, they sound it too. They truly are a perfect Fall muffin.
Charla
Aww thank you so much Andrea.
Ali
These look like the perfect fall muffins!! Saving this recipe for pumpkin season 🙂
Charla
Yay! That's what I like to hear.
Shashi at savoryspin
This batch of pumpkin muffins didn't last long - so tasty! Yay for pumpkin season - all year! 🙂
Charla
Glad to hear it Shashi
Sisley
These are so cute! I love how delicious they are. I can't wait to make them again for a fall party.
Charla
Thanks Sisley
Ned
We have friends that invited us to a party. Some there were gluten free so we made this yummy recipe! It was a hit! Thank you!
Charla
Thank you so much Ned.