- 2/3 c. brown rice flour
- 1/2 c. freshly ground buckwheat flour
- 1/2 c. arrowroot starch (or tapioca starch, corn starch as a last resort)
(see below for MANY more gluten-free options, including a starch-free version)
- ½ tsp. cinnamon
- ½ tsp. nutmeg
- ½ tsp. cloves
- ¼ tsp. baking powder*
- 1 tsp. baking soda
- ¾ tsp.
- 3/4 c. honey OR 1 c. sucanat
- 2 eggs OR 2 Tbs. freshly ground flax + 6 Tbs. hot water
(see below for more options and instructions for egg-free)
- ½ c. melted butter or coconut oil
- 1/4 c. cold water
- 1 1/4 c. pumpkin puree (canned or homemade)
- Mix the dry ingredients together, then add all the rest of the ingredients right on top. (You can just “dump and mix” but I wanted to make sure the little spices and leavenings were mixed thoroughly first.) Stir or beat well.
- Line muffin tin and pour about 3/4 full into 12 muffin cups. Bake in a preheated 325 degrees for 40-45 minutes (20-25 for 24 mini muffins).
- You might have a little left over, and a mini loaf pan is usually just right for the excess.
Watch timing carefully as honey browns faster!
You can also use a greased 8×8″ or 9×13″ glass baking dish to make a sort of “cake” instead. I haven’t tried it, but readers have done it with the original and again, I can’t imagine messing this recipe up. Cut into squares and serve just like muffins for breakfast, or I hear a cream cheese frosting is delicious to make it into a “real cake.” Try yogurt cheese for an inexpensive, probiotic substitution for cream cheese.
Use any orange vegetable for the pumpkin.
Refrigerate the “flax eggs” at least 15 minutes before incorporating into the batter; more below.
If coconut is included on someone’s list of allergens (it has just been classified in the “tree nut” category!) and you also still need dairy-free, you could use any melted fat, such as palm shortening, lard, or a healthy oil.
Readers have also subbed unsweetened applesauce for the fat, although I’d try more pumpkin for a healthier result.
Try reducing the sweetener, especially if you’re using home-pureed pumpkin or a nice sweet squash like buttercup or sunshine. To make up for the missing mass, add a bit more pumpkin puree.
Many gluten-free flours are appropriate for this recipe; see below for more info.
Additions: raisins, choppedor pecans, chocolate chips, sub 1/4 c. powder for 1/4 c. starch. One reader on the original recipe added a bit of cocoa powder to just part of the batter and swirled it on top of each muffin, finishing off with crumbled pecans and a dusting of cinnamon.
They freeze well!