Grain-Free Pumpkin Muffins

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!

Prep Time10 mins

Active Time25 mins

Total Time35 mins

Course: Breakfast, Dessert, Snack

Cuisine: Gluten Free, Grain Free, Nut Free, Vegetarian

Yield: small muffins

Author: The Local Sprout

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

*I used a smaller size muffin tin, but any size will work. If you are using a large muffin tin, you bake time may be slightly longer.
**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