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Gluten free Pumpkin Muffins


125g Organic butter

3/4 cup coconut sugar

2 eggs

1/4 Japanese pumpkin peeled and steamed

1 tsp vanilla essence

1 cup almond meal

1/2 cup coconut flour

1/2 cup gluten free flour

3/4 tsp baking Soda or bicarb

1/2 tsp baking powder

2 tsp cinnamon

1 tsp nutmeg

1/2 tsp ground ginger

A pinch of ground clove (if you have it)

Optional chocolate chips or walnuts


- Beat coconut sugar and butter until combined and creamy. - Add eggs one at a time and then the mashed pumpkin. - Sift dry ingredients into the bowl and mix in. - Spoon into cupcake holders or a loaf. - Bake at 170 degrees Celsius for 25 minutes.


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