What does pumpkin do in baking?

In baking, pumpkin creates a light and moist texture. Pumpkin is sometimes used as a substitute for oil or butter for a lower fat muffin. By itself, the addition of pumpkin has a subtle flavor. However, it is usually accompanied by pumpkin pie spices like cinnamon, nutmeg, ginger, and allspice.

Is canned pumpkin the same as pumpkin puree?

Canned pumpkin and pumpkin puree are the same thing. Both refer to pumpkin that has been steamed and then pureed. There are no additional ingredients. If a recipe calls for pumpkin puree, choose a can of pure ingredients and be careful of ones labeled “Pumpkin Pie Filling” as they have additional additives.

What type of pumpkin for pumpkin puree?

If making pumpkin puree from scratch, be sure to use a pumpkin labeled Sugar Pumpkin or Pie Pumpkin. These pumpkins are smaller than the traditional carving pumpkins, which can be bitter by comparison

What is pumpkin spice made of?

Pumpkin spice is traditionally made of cinnamon, ginger, nutmeg, and allspice. Sometimes cloves are included in this mix too. Most mixes have more cinnamon and ginger with a lesser amount of nutmeg and allspice.

What can I substitute for pumpkin spice?

You can substitute a blend of cinnamon, ginger, nutmeg, and allspice for pumpkin spice. Use this recipe for approximately 1 teaspoon of pumpkin spice: ½ teaspoon cinnamon, ¼ teaspoon ginger, ¼ teaspoon nutmeg, and ⅛ teaspoon allspice. Mix these four spices together before adding them to the recipe.

What is Pumpkin Spice in the UK?

Since Pumpkin Spice can be harder to find in the UK, use our recipe of four simple spices as a substitute. I generally prefer to make my own combination anyway!

The Healthy Gluten-Free Pumpkin Muffins you'll make all year!

Description

These one-bowl paleo and gluten-free Almond Flour Pumpkin Muffins with 9 ingredients make an awesome healthy snack or to-go breakfast! Dairy-free.

Ingredients

Scale

Dry Ingredients:

1 1/2 cups (150 grams) almond flour
1/2 cup + 2 tablespoons (80 grams) tapioca flour*
1 teaspoon pumpkin pie spice (see notes for my blend)
3/4 teaspoon baking soda
1/4 teaspoon salt

Wet Ingredients:

1/2 cup (100 grams) coconut oil, soft or melted but not hot
3/4 cup (180 grams) pumpkin puree
1/2 cup (150 grams) maple syrup
2 eggs

Instructions

Prep: Preheat the oven to 350 degrees F (175 C) and lightly grease one 12-cup muffin pan.
Dry Ingredients: In a large mixing bowl, add all dry ingredients. Whisk/stir well.
Wet Ingredients: Add all wet ingredients to the bowl. Mix batter well.
Muffin Pan: Pour batter into the muffin pan until each muffin cup is about 3/4 full.
Bake: Bake for 18-25 minutes or until the tops are golden brown and a toothpick inserted in the center of a muffin comes out clean.
Cool: Allow to cool for 10 minutes before removing muffins from the pan. We like them best plain, with cream cheese, or with coconut butter.

Notes

* The original recipe used 1/2 cup (60 grams) of tapioca flour. I updated it on 9/24/21 to add an extra 2 tablespoons (20 grams) of tapioca flour. The extra flour makes sure you have rounded tops.

If your coconut oil is too hot, it will prematurely cook the egg. Make sure it's melted and not too warm when you add it to the mix.

My Pumpkin Pie Spice Blend: If you have the time, use this blend in place of 1 teaspoon Pumpkin Spice listed in the recipe:

1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground ginger
1 pinch allspice

Be careful not to overcook these muffins!

Storage: Store in an airtight container in the refrigerator for up to 5 days. Or freeze for up to 3 months. To defrost, simply let the pumpkin muffin warm up to room temperature. It's usually warm enough to eat within 10-15 minutes.

Prep Time: 10 mins
Cook Time: 20 mins
Category: Baking
Method: Muffins
Cuisine: American

Keywords: gluten free baking, muffins, paleo baking, paleo recipes