Gluten Free Pumpkin Spice Muffins
These gluten free pumpkin spice muffins are free of dairy, eggs, and sugar.
Did you know that pumpkin is rich in vitamins, minerals and antioxidants? These gluten free pumpkin spice muffins are deliciously moist and sweetened with dates. Dates are high in fibre with almost 7 grams of fibre in a 3.5 ounce servings. Dates promote regular bowel movements and are beneficial for blood sugar control. Fibre slows down digestion and helps blood sugar levels from spiking too high after eating. Dates also contain many minerals that are essential for good health. Magnesium, potassium, copper, manganese, iron and vitamin B6. I love using dates in baking as a natural sweetener. Making a date paste, mixing dates with some hot water and blending them is a great way to add them to baking. When using dates in my baked goods I am able to omit using refined sugar.
If you like these muffins and you love pumpkin give my pumpkin chocolate chips cookies a try.
Gluten Free Pumpkin Spice Muffin Recipe
Ingredients
- 1 1/2 cup pumpkin puree
- 10 large medjool dates
- 1/3 cup almond butter
- 2 tsp cinnamon
- 1/4 tsp cloves
- 1/2 tsp vanilla extract
- 1 1/2 cups almond flour
- 1 tsp baking soda
- pinch sea salt
Directions
- In a food processor mix pumpkin, dates, and almond butter until smooth
- Add in remaining ingredients and spoon into greased muffin tin. I like to use coconut oil in my muffin tin
- Bake 350F for 20 minutes
- Store in the fridge
Original Recipe by Shirley Plant
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About Shirley
I'm Shirley Plant, nutritionist and cookbook author. My passion is helping you figure out which foods fuel your body and which ones deplete it.
Shirley's Cookbooks
Finally... Food I Can Eat!
A dietary guide and cookbook featuring tasty non vegetarian and vegetarian recipes for people with food allergies and intolerances. Recipes free of gluten, dairy, eggs, corn, wheat, nightshades, sugar and yeast.
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Paleo recipes for breakfast, lunch, snacks, dinner, and dessert. Recipes free of grains, legumes, dairy, refined sugar, eggs and almonds. Plus, chapters on the mind body connection by Dr. Eva Selhub M.D and healing your body from chronic illness with Dr. Terry Wahls. M.D.
I am gluten-free and love pumpkin, therefore, I had to try this recipe. So happy I did! It is delicious! I added a little maca powder to my recipe, not much, just for the benefits and some pecans. I made a loaf instead of muffins because I am lazy like that, it took a little longer to bake, but still turned out fantastic! Super moist! I am always looking for ways to incorporate more pumpkin into my diet for its nutritional value. Did you know that one cup of pumpkin contains:
Fiber: 7 grams
Vitamin A: 209% of the Daily Value (DV)
Vitamin K: 37% of the DV
Copper: 28% of the DV
Vitamin E: 22% of the DV
This is all on top of the added benefits of the dates, almonds, cinnamon, and cloves. This recipe is a keeper!