Pumpkin Gingerbread Muffins (Nut-Free)
July 6, 2012 in Hidden Veggies, Muffins and Coffee Cakes, Nut-Free Baking
I love the flavor of gingerbread and don’t see the need to restrict it to the winter holiday season. This is actually my first nut-free muffin recipe, created especially for my mother-in-law’s recent visit. My mother-in-law, who is allergic to nuts, loves ginger, which is great because she got to enjoy 4 different versions of these muffins before they were perfect!. Yields 12 muffins.
Ingredients:
- 1¾ cup Pumpkin Puree
(equivalent to one 15oz can)
- 4 Eggs
- ¼ cup Flaxseed Meal
- ¼ cup Extra Virgin Coconut Oil
- 1/3 cup Blackstrap Molasses
- 2/3 cup Tapioca Flour
- 1/3 cup + 1 Tbsp Coconut Flour
- ¾ tsp Salt
- 1 tsp Ground Nutmeg
- 1 tsp Ground Allspice
- 1½ Tbsp Ground Ginger
- ½ tsp Ground Cloves
- 1 tsp Ground Cardamom
- 1 tsp Vanilla Extract
- 1 tsp Baking Soda
1. Grease a muffin pan generously with palm shortening or line with paper liners or reusable Silicone Muffin Cups
2. Melt coconut oil in the microwave or in a small saucepan over low heat on the stovetop.
3. In a large bowl, combine pumpkin puree, eggs, flax meal, molasses, vanilla and coconut oil.
4. Sift coconut flour and combine with tapioca starch, spices and baking soda.
5. Add dry ingredients to wet ingredients. Stir to combine. Spoon batter into prepared muffin pan.
6. Bake for 35 minutes. Remove from pan to cool. Enjoy!
Do you need help finding any ingredients? Check out Important Pantry Items for the Paleo Baker.
I heart your blog soooooo much
Hi Sarah…I am concerned about using flax or chia seeds in baking as the heat is too high for the volatile omega fatty acids contained in these seeds.
You might find this interesting http://whfoods.org/genpage.php?tname=dailytip&dbid=18
interesting article. It says “whole flax seeds” but I assume the ground seeds are stable too? The writer only says that the oil should not be heated. Thanks for sharing.
That’s my assumption too, since even ground, the fats would still be bound.
These were fantastic! I love that they aren’t too sweet, and have such a nice, rich spice flavour. Such a great way to use up the pumpkin I had leftover from another (non-paleo) recipe. You can see a pic of mine at the bottom of this post – http://definitelynotmartha.blogspot.ca/2012/09/pumpkin-and-coconut-got-together-and-it.html
These are the best smelling muffins ever! I was wondering, though, do grain-free baked goods not spread as they’re baking? These looked the same coming out of the oven as they did going in.
Some do and some don’t.
just made these. SO GOOD.