Gorgeous Pumpkin Muffins {Vegan + Gluten-Free}

*Adapted from Bob Red Mill's "Lucy's Pumpkin Muffins"

I like to enjoy these muffins during what I (& a pregnant Pam Beasley) affectionately call "second breakfast."

Second breakfast is my way to still start the day with a Gorgeous Mama Smoothie and feed my need for some savory breakfast carbs. I hope you enjoy this pumpkin take on gluten-free muffins during this lovely (American) Thanksgiving week!

1/2 Cup Tapioca Flour

1/2 Cup Brown Rice Flour

1/2 Cup Coconut Flour

3 Tbsp Ground Flaxseed 

1 Cup Coconut Sugar

1 tsp Baking Soda

1 tsp Nutmeg

2 tsp Cinnamon

1/2 tsp Sea Salt

1 Cup Pumpkin Puree

1/2 Cup Coconut Oil, melted

2 Tbsp Ground Flax mixed with 4 Tbsp Water, refrigerated for 5 minutes

  1. Set Oven to 350 (F)
  2. Spray Muffin pan with Coconut Oil Spray or line with muffin liners
  3. Mix dry ingredients, set aside
  4. Mix wet ingredients in a separate bowl, then add to dry ingredients
  5. Stir until combined well.
  6. Fill muffin tin and bake for 25-30 minutes.
  7. Allow time to cool
  8. Enjoy!
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