These Gluten-Free Muffins come from the kitchen of our dear friend Joyce: she has one of the most incredible gardens you'd ever see and is an incredible cook. Lucky for us, since she's generous enough to treat us to her creations! Thankfully, Joyce loves pumpkin just as much as I do, and these muffins bring a smile to my face.
Pumpkin is a perennial goodie that always make an appearance in the fall months. But trust us, these are soooo much better than any you'd pick up in the grocery store! They're not packed with corn syrup and artificial flavors, but the are filled with a yummy blend of grains and nuts that make the fall season so special. They're just that good!
You'll want to make a big batch of these gluten-free muffins to have for breakfast, snacks, and even dessert.
Normally, gluten-free baked goods can be a bit dry and tough. Gluten in wheat flour helps to create a soft, spongy dough that holds moisture well on its own-but if you have a gluten intolerance, wheat is a no-go.
Joyce is a master in the kitchen, she knows all the workarounds to baking without wheat. She even wrote a book about Navigating the Food Jungle. Dates, banana, and pumpkin all have more than enough moisture to hold this mixture together without being too dense or wet.
These muffins are a match made in heaven when you pair them with our Honey-a little drizzle of Autumn or Buckwheat gives them a touch of sticky sweetness, and it only gets better with a little melted butter. So good!
Spice Up Your Gluten-Free Muffins
We always encourage you to play with our recipes and make them your own. While everything that Joyce cooks up is near-perfect, that doesn't mean there isn't room to change things up! Here's some suggestions:
- Remove the chocolate chips and replace with cranberries or diced apples
- Replace pumpkin with chunky apple sauce
- When cooled, top the muffins with a little Cashew Cream Icing
- Add chia or flax seed to the batter
Did you bake up our Gluten-Free Muffins? You might want to try our Paleo Pumpkin Muffins as well! Also, be sure to share a picture and use the hashtag #beeinspired on Instagram. We love seeing your photos!
- 1 1/2 c pecans chopped coarse divided
- 1/2 c dates chopped
- 2 oz chocolate chips
- 1 whole banana sliced in small pieces
- 1 1/2 c pumpkin puree not pie filling
- 2 whole eggs room temperature
- 4 tbsp. coconut oil melted
- 1/2 c Waxing Kara Honey
- 1 1/2 c gluten-free flour Bob’s Red Mill
- 1/2 c oat flour can be made from whole oats in powerful blender
- 2 tsp. cinnamon
- 1 1/2 tsp. xanthan gum
- 1 tsp. sea salt
- 1 tsp. baking powder aluminum free
- 1 tsp. baking soda
- 1/2 tsp. ginger ground
- 1/4 tsp. allspice ground
- 1/4 tsp. nutmeg ground
- 1/4 tsp. clove ground
Preheat oven to 350 degrees
- Prepare muffin tin with liners
- Combine pecans with dates, chocolate, and banana
- Using a hand-mixer, combine the pecan-date mixture with the pumpkin puree, eggs, coconut oil, and honey
- Sift together dry ingredients
- Pour wet ingredients into the dry and mix by hand until throughly incorporated
- Fill each muffin cup to the top with batter and garnish with remaining chopped pecans
- Bake for 20 minutes, rotating pan for even browning
- Bake for an additional 15 minutes or until a toothpick inserted into the muffins comes out clean
- Allow to cool slightly before eating
- Serve with butter and honey
- per serving
- 52 grams
- 8 grams
- 29 grams
- Saturated Fat
- 7 grams
- 27 milligrams
- 307 milligrams
- 343 milligrams
- 8 grams
- 20 grams
- Vitamin C
- 1.6 milligrams
- 91 milligrams
- 2.9 milligrams