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Recipe: Gluten-Free Pumpkin Spiced Muffins

Sep 30, 2021 ● By Tiffany Hinton, GF Mom Certified
Pumpkin spiced muffins

Photo Credit: Tiffany Hinton


It is fall here on the Hinton homestead, and that means there are pumpkins to harvest! This year, the girls from the Hinton family picked two varieties of pumpkins to grow. The porcelain doll pumpkin, which is medium-sized and pink in color, and the Cinderella pumpkin, which can get up to 75 pounds and shows off great blue and purple hues. When harvesting 75-pound pumpkins, it’s important to have fun, fall recipes on hand to enjoy all the surplus.

Converting a fresh pumpkin to purée to bake with is quite easy, although a bit messy. Cut the top off the pumpkin and clean out the seeds and goo. The Hinton family likes to save the seeds to bake later for a crunchy snack. Slice the pumpkin in half and place the cut side down on a baking sheet lined with parchment paper. Bake at 400º F until you can mash the pumpkin like a baked potato. Time can vary based on the size of the pumpkin. Small pie pumpkins take about one hour, while larger pumpkins can bake for up to three hours. Make sure to monitor the pumpkin every 30 minutes for best results.

Photo Credit: Tiffany Hinton

A quick trip to your local pumpkin patch and farmers’ market is all you need to bake up these deliciously healthy pumpkin muffins for the fall season.


Gluten-Free Pumpkin Spiced Muffins

Yields: 12 muffins

2 farm-fresh eggs or (2 Tbsp ground flax seed + 6 Tbsp water)

1¾ cups Namaste 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 purée

¾ cup raisins (optional)


Preheat the oven to 375º F. Grease muffin tins with coconut oil or use dye-free cupcake liners.

In a medium bowl, whisk together the Namaste flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger. In a large bowl, mix the coconut oil, vanilla and farm-fresh 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.

Conveniently order Namaste Foods Perfect Gluten-free Flour Blend on Amazon by visiting

Tiffany Hinton is GF Mom Certified. Connect on social media @GFMomCertified and on the blog for more allergen-friendly living tips.