As soon as October hits, I can’t wait to make pumpkin muffins! The end of the month is Hubs’ birthday month and he always requests two things to celebrate; these muffins and pumpkin pie. The added benefit of course is that I get to eat the too!
Muffin liners are a must around here! We really don’t like trying to wash out muffins tins and clean up is so easy when you use them!
Don’t be shy with the spice!
You can use half a cup of anything you wish to embellish these. Our favourite is a combo of walnuts and chocolate chips.
Use an ice cream scoop to measure out the batter for each muffin.
You’ll get a perfect portion every time!
Let them cool for a bit.
Then grab one while it’s still warm. Yum!
Excuse me while I dig into one! I’ll save the rest for Hubs ;).
- * 1 1/2 cup organic pumpkin puree not pumpkin pie filling - 398 ml can
- * 1/2 cup Krisda sugar substitute
- * 1/4 cup Swerve - brown
- * 1/2 cup coconut oil - melted and cooled
- * 2 eggs
- * 3 tbsp 10% cream
- * 2 cups gluten free flour we use Bob’s Red Mill
- * 1 tsp baking soda
- * 2 tsp pumpkin pie spice
- * 1/2 tsp baking powder
- * 1/4 tsp salt
- * Optional ingredients: add 1/2 cup of either chopped nuts chocolate chips, or dried cranberries - or combination.
- Preheat your oven to 350 degrees (F) and grease or use a liner.
- In a medium bowl, mix the wet ingredients: pumpkin, sugar, oil, eggs, and milk.
- Slowly add in the dry ingredients and stir just until combined.
- Pour the pumpkin bread batter into your prepared pan (s).
- Bake for 40 - 45 minutes in a preheated 350-degree oven. Test for doneness by inserting a toothpick in the centre of a muffin. It shoujld come out clean.
- Place on a cooling rack for 15 minutes and remove from tin.
- These store well in the freezer.