You all know by now that I’m a sucker for all things pumpkin this time of year. And when that pumpkin happens to be in the form of grain-free muffins, you can bet I’m all over it.
Say hello to your new favorite Fall muffin recipe and get ready to step up your on-the-go breakfast game.
These are the muffins I have on hand all Fall and Winter. Not only are they super easy to make, but they are the best little breakfast for busy mornings (which we all have this time of year—am I right?)
To make these pumpkin muffins even better, they are made with cassava flour so they are grain-free/gluten-free. They are also naturally sweetened with maple syrup and are totally dairy free. Basically what I’m saying is—serve these up to all your friends because they are allergen friendly and totally delicious.
If you love all things pumpkin, a simple muffin recipe, or are looking for a healthy breakfast to kick your day off with—this recipe is for you!
I can’t wait for you to try these muffins! They are:
Super soft
Naturally sweet
Easy-to-make
Super cozy
& Perfect for Fall!
If you like this muffin recipe you might also like my Avocado-Matcha Muffins, Gluten Free Zucchini Bread Muffins, Gluten Free Apple Muffins with Cinnamon Crumble, or my Banana Bread Mug Muffin.
If you try this recipe, be sure to comment, leave a rating, and don’t forget to tag a photo #thelocalsprout on Instagram! I can’t wait to hear what you think!
Grain-Free Pumpkin Muffins
Materials
- 1/3 cup cassava flour
- 1/4 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- big pinch sea salt
- 3 large eggs
- 1/4 cup maple syrup
- 1/8 cup coconut oil melted
- 1 tsp vanilla extract
- 1 tsp lemon juice
- 1/3 cup pumpkin puree
- Unsweetened coconut chips optional
Instructions
- Preheat oven to 350°F. Lightly grease or line two muffin tins* and set aside.
- In a medium sized bowl, whisk together the cassava flour, baking soda, cinnamon, nutmeg, and salt.
- In another medium-sized bowl, combine the eggs, maple syrup, coconut oil, vanilla, lemon juice, and pumpkin puree. Whisk vigorously until batter is smooth.
- Stir the dry ingredients into the wet ingredients and mix until well combined.
- Fill each cavity of your muffin tin 3/4 full. Sprinkle with optional coconut chips. The muffins will rise slightly.
- Bake 20-25 minutes or until the center of the muffins are firm but still soft. A toothpick inserted should come out mostly clean—if batter sticks a bit that is ok as the muffins will set up more after baking.
- Let muffins cool for 10-15 minutes in muffin tins. Remove from pan and enjoy warm!
- Leftovers will keep for up to 7 days refrigerated in airtight container.
Notes
**This recipe is the perfect recipe for someone not wanting to make a big batch of muffins. If you are baking for a crowd, I suggest doubling the recipe. Nutrition information is a rough estimate for 1/12th of the entire recipe without optional coconut chips
Nutrition
