Recipe: Allergen and Gluten-free Pumpkin Muffins

Fall is here and “pumpkin” is in the air. From lattes to air fresheners, the smell and taste is a favorite. There are a few health benefits to pumpkin, too. Pumpkins are naturally high in vitamin A and vitamin C, which can help boost the immune system. This, along with being lower in calories, helps make pumpkin a great addition to the fall diet and meals.

Rather than eggs, this recipe uses flax seeds and water as an allergen-free alternative. 

Allergen-Free Pumpkin Muffins

Yields: 12 muffins

2 Tbsp ground flax seed plus 6 Tbsp water

1¾ cups gluten-free flour blend

1 tsp baking powder

1 tsp baking soda

½ tsp salt

1 tsp cinnamon

½ tsp nutmeg

½ tsp ginger

½ cup coconut oil, melted

1 tsp vanilla extract

¾ cup coconut sugar or ½ cup honey

1 cup pumpkin puree

¾ cup raisins (optional)

Preheat oven to 375° F. Grease muffin tins with coconut oil or use cupcake liners.

Prepare flax eggs by whisking together ground flax seeds and water. Set aside to thicken. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger.

In a large bowl, mix the coconut oil, vanilla, and flax eggs together. Stir in coconut sugar and pumpkin puree until blended. Slowly add the dry mixture to the wet mixture and stir until combined. Fold in raisins.

Divide batter into the 12 muffin cups. Bake for 20 minutes or until a toothpick inserted in the middle of the largest muffin comes out clean.

Prepare ahead and freeze individual muffins for future on-the-go snacks for fall.