Pumpkin spice cake muffins

It is impossible to pass by any food market or grocery store and not bump into a big gorgeous pile of pumpkins! I adore pumpkins… pumpkin soup, pumpkin gnocchis, pumpkin desserts, basically anything with pumpkin. They’re one of the best things about fall and flipping through some photos and recipe notes from last fall, I stumbled upon these gluten-free and dairy-free pumpkin spice cake muffins that I never actually shared. They are full of warm spices like cinnamon, nutmeg and cloves, they’re super easy to put together and make a perfect breakfast or afternoon coffee/tea treat.

I hope you enjoy them :-)!


For the pumpkin spice cake muffins (makes 12 large muffins)
2 eggs
85 g unrefined, dark brown sugar
85 g coconut sugar
100 g coconut oil, melted
2 tablespoons almond butter
1 teaspoon vanilla extract
100g whole grain rice flour
80 g buckwheat flour
20 g chickpea flower
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons pumpkin spice mix
1/2 teaspoon salt
250 ml unsweetened apple sauce
250 pumpkin puree, homemade or canned

Preheat oven to 175°C. Prepare a loaf pan and simply line it with parchment paper.

In a bowl, beat the eggs and sugars on high speed until light and fluffy, at least 5 minutes. Decrease the speed and add the melted coconut oil, the alone butter and the vanilla extract. Increase the speed again and beat until well blended. If necessary, scrape down the sides of the bowl in between.

In a small bowl mix together the dry ingredients: the gluten-free flours, baking powder, baking soda, pumpkin spice and salt. Sift them all together and gradually add the mixture to the wet ingredients, constantly beating on medium speed and scraping down the sides of the bowl every once in while.

Finally, add the apple sauce and pumpkin puree, mix at low speed until well blended.

Transfer the batter into muffin tins and bake at 175°C for 18-20 minutes or until toothpick inserted comes out clean. Let the muffins cool on a wire rack. They cake can be stored in the refrigerator for a few days or frozen to be enjoyed later.


2 thoughts on “Pumpkin spice cake muffins

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