Nothing says fall like pumpkin, but we can enjoy pumpkin muffins and loaves all year long. Janice Lavine from Breakaway Bakery shares her secret to healthy and delicious pumpkin muffins which are great for breakfast on the go.

Pumpkin Muffin

    3.5 tablespoons Coconut Oil


    1/8 teaspoon Ground Nutmeg
    1/4 teaspoon Ground Ginger
    1/8 teaspoon Ground Allspice
    2 1/2 teaspoon Ground Cinnamon
    1 1/4 teaspoon Kosher Salt
    1/2 + 1/8 teaspoon Baking Soda
    1 tablespoon + 1/2 teaspoon + 1/8 teaspoon Baking Powder
    1/4 cup Potato Starch
    1/4 cup Brown Sugar
    3/4 cup + 1 tablespoon Sugar
    2 cups Brown Rice Flour


    2 eggs
    1/4 teaspoon Pure Vanilla Extract
    1 1/4 cup + 2 1/2 tablespoon Pumpkin Puree
    1/2 cup + 3 tablespoon + 1/2 teaspoon Rice Milk


Preheat oven to 425. When ready to bake reduce to 350.

Measure coconut oil into small glass bowl and microwave until completely liquid, set aside. Combine ingredients listed under “Dries” in mixing bowl and whisk thoroughly.

In separate bowl, with hand mixer, combine all ingredients listed under “Wets”. Add “Wets” to the “Dries” and mix on medium until just combined. Add coconut oil to mixture and mix on medium until just absorbed.

Fill muffin cups almost to the brim and bake.
Regular muffins: 29-31 minutes
Mini muffins: 14-17 minutes. Done when tops are firm and have browned slightly around edges and cracking is present. Will last 3-4 days on the counter in covered container. Muffins can be frozen.

Batter can be frozen in portions. Defrost batter in refrigerator. When defrosted (do not allow to come to room temperature), stir batter and place into muffin cups as above.


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