Pumpkin Muffins... Gluten Free & Vegan!

In preschool this week we learned how awesome pumpkins are!  We cut one open and got to see what it looked, felt, smelled, and even tasted like!


A mommy of one of my little food allergy buddies shared this recipe with me... and the kids all loved eating pumpkins because of it!

Making our pumpkin guts craft!

Pumpkin Muffins

2 C all-purpose GF flour

1 T baking powder

1/2 t baking soda

1 C sugar

1/2 t salt
1 t cinnamon
1/2 t nutmeg
1/2 t ginger
1/2 t allspice
1 1/4 C puréed pumpkin
1/2 C nondairy milk (I use coconut milk)
1/3 C coconut oil
2 T maple syrup


• Preheat the oven to 375°F and lightly grease a muffin pan.  • In a large bowl, mix the flour, baking powder, baking soda, sugar, salt, and spices.  • In a separate bowl, whisk together the pumpkin, nondairy milk, oil, and maple syrup.  • Pour the wet ingredients into the dry and mix.  • Spoon the batter into the muffin pan, filling each cup three-forths full.  • Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.  • Remove from the oven. When they’ve cooled to room temperature, devour!

This recipe makes 12 muffins.  When I do it for the kiddos I do it in my "muffin barge" (that's what Mr. Kat calls it) and make 40+ mini muffins at a time.  Doing it this way I cut the baking time down to about 16-18 minutes.