As soon as October hits, I can’t wait to make pumpkin muffins! The end of the month is Hubs’ birthday and he always requests two things to celebrate; these pumpkin spice muffins and the gluten free pumpkin pie we shared yesterday. The added benefit of course is that I get to enjoy them too!
Muffin liners are a must around here! Why wash out muffins tins when clean up is so easy when you use them?
We’re not shy with the spice and you shouldn’t be either!
Occasionally, we’ll make pumpkin pie first and then these muffins. So when we have left over filling, we just add it to this mix. Happily, the recipe still works 🙂
You can use half a cup of anything you wish to embellish these from dried fruit to nuts to chocolate. But our favourite for these pumpkin spice muffins is a combo of walnuts and chocolate chips. Unfortunately someone (who shall remain nameless) snacked on a handful of chocolate chips each day until hardly any were left for this recipe 😉.
Use an ice cream scoop to measure out the batter for each muffin.
You’ll get a perfect portion every time!
After baking, Let them cool for a bit.
Then grab one while it’s still warm. Yum!
These freeze perfectly well. I either let them come to room temperature or put them in the microwave for a few seconds to thaw.
If you wish, you can add a cream cheese frosting to these. Although, we never have because we love the warm spice flavour as-is!
Excuse me while I dig into one! I’ll save the rest for Hubs ;).
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Pumpkin Spice Muffins
- 1 1/2 cup organic pumpkin puree not pumpkin pie filling - 398 ml can
- 1/2 cup Krisda
- 1/4 cup Swerve - brown
- 1/2 cupcoconut 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, vegetable 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.