Spiced Pumpkin Muffins

Spiced Pumpkin MuffinsMy son, the Little Foodie, says things like, “this tastes lemony,” and “could you add more vanilla next time, mom?” He has a sharp palate and a strong interest in how his food should look and taste. Not so bad if he helps me make it! Last week he had a special guest come to visit his classroom: a real chef!  Little Foodie had been anticipating this visit since the announcement the week prior, and he came home with an afternoon’s worth of stories, and a recipe he had to try… that night!

My husband could hardly wait to taste them, and when I asked him why he was so eager to have a pumpkin muffin (he’s on the fence about cinnamon and nutmeg), he said he was looking forward to something that finally had wheat in it! Poor guy… not in this house! (I didn’t tell him that last week I threw out the last little bag of wheat I had been saving for a rainy day.) These muffins may not taste like their wheaty counterparts, but they are deliciously flavorful. And our whole family enjoyed them!


Spiced Pumpkin Muffins

My cup-for-cup gluten-free flour mix:

1/3 cup rice flour (organic, if possible)

1/3 cup tapioca flour (organic, if possible)

1/3 cup organic cornstarch

1 teaspoon zanthan gum


1/2 teaspoon GF certified baking powder

1/2 teaspoon baking soda

1/2 teaspoon ginger (organic, if possible)

1/2 teaspoon cinnamon (organic, if possible)

1/4 teaspoon sea salt

1/4 teaspoon freshly grated nutmeg (organic, if possible)


1 cup organic cane sugar

1/2 cup organic butter, melted

3/4 cup pumpkin puree (organic, if possible)

3/4 cup organic apple sauce



Preheat oven to 350F (180C).

Grease or line 12 muffin cups.

Mix dry ingredients (rice and tapioca flours, cornstarch, zanthan gum, baking powder, baking soda, salt, and spices) together in a small bowl, and set aside.

In a stand mixer or with a hand mixer, blend together the butter and sugar until fluffy (several minutes).

Add eggs, one at a time, and mix until incorporated.

Add pumpkin and apple sauce to sugar mixture, and blend until well combined.

Add one third of the dry ingredients to the pumpkin mixture, and mix to combine.

Add another third of the dry ingredients, and mix to combine.

Add remaining dry ingredients, and mix until combined.

Scoop batter evenly into each muffin cup. Fill each cup about 3/4 full.

Bake for approximately 22 minutes.

Makes one dozen delicious, dense, cakey muffins.

8 thoughts on “Spiced Pumpkin Muffins

  1. I think it’s great that your son can pick out all the different flavors, and even more so if he’s willing to try a lot of them. The muffins sound really tasty, I love using applesauce in baking, and it sounds really good with the pumpkin.

    • He really enjoys food, and learning about flavors. And he is really good about at least tasting something new. These are quite light, and very tasty. They are perfect for snacking, or even a light dessert with a dollop of whipped cream!

    • Thanks! They worked out really nicely. The puree is simply mashed pumpkin (nothing added), and I think it’s even better if you make it yourself!
      Little Foodie really wanted to make these muffins, and I didn’t have the time to make the puree first, so we used canned this time.
      Just make sure you strain your puree so that it is nice and thick. You don’t want too much moisture in the batter. Happy baking!

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