Giving Thanks with Pumpkin Muffins

Happy Thanksgiving to all of my Canadian readers! Pumpkin muffins

I whipped up a batch of pumpkin muffins so good this morning that I just have to share with you.  Think of it as a thank you from my blog to you.

Pumpkin muffins

I based the recipe of this loaf I made last year, but I must say I even prefer it in muffin form.  Smothered in almond butter of course.


Thankful Pumpkin Muffins

  • 1¾ cups of gluten-free flour (I use Bob Red Mill's)
  • ½ teaspoon of salt (I use pink sea salt)
  • 1 cup maple syrup
  • 1 teaspoon baking soda
  • 1 tbsp ground flax
  • 1 cup pumpkin purée from a can
  • ½ cup coconut oil, melted
  • 2 eggs, beaten
  • 2 teaspoon vanilla extract
  • 1/2 tsp almond extract (optional)
  • 1 teaspoon cinnamon
  • 1 teaspoon allspice
  • 1/4 tsp ground ginger
  1. Preheat oven to 350°F and line muffin cups or tin with coconut oil to prevent sticking.
  2. Sift together the flour, salt, and baking soda.
  3. Mix the pumpkin, oil, flax, eggs, ¼ cup of water, maple syrup and spices together, then combine with the dry ingredients and add walnuts
  4. Pour into muffin tin (use extra batter in a small loaf pan).
  5. Bake 30 minutes until a thin skewer poked in the very center of the loaf comes out clean. Turn out of the pan and let cool on a rack.