Gluten Free Pumpkin Muffins you will fall in love with and want to eat for days! Naturally healthy muffins made with gluten free flours (with a grain free option), coconut sugar, pumpkin and yellow squash!
This pumpkin muffin recipe is favorite one for fall around here! I am so happy to share it with you because it is packed with tons of vegetables and fiber and is gluten free with a grain free option using Cassava Flour! And did I mention yet that they are absolutely Amazing! WTW!?!
This pumpkin muffin is the total equivalent of fall and I can’t wait to serve them at Thanksgiving with a delicious pumpkin pie and all our other comfort foods! Or even sooner maybe just make them for the road while the boys carry their plastic jack-o-lantern filled with candy during trick-or-treating!
So rich in warming fall spices and pumpkin flavor, these pumpkin muffins have the perfect amount of sweet from Xylitol or coconut sugar – both natural sugars that do not cause energy spikes and plummets. Plus with all the fiber from pumpkin and yellow squash (or use any type of Cucurbita pepo, squash).
I was just telling my neighbor about these gluten free pumpkin muffins and the muffins I like to make. They usually include some sort of vegetable and fruit in them such as banana zucchini muffins, banana nut muffins, apple carrot zucchini muffins and when I mentioned pumpkin muffins Big C’s eyes lit up like crazy and he started to do a wildly animated happy dance! You know those dances, the ones where you resemble a monkey with uncontrollable moves coming from deep within your soul and you just. can’t. stop!!!
Keep on dancing son! I will keep on making you gluten free pumpkin muffins for a dance like that any day!
I just love that these healthy pumpkin muffins are packed with lots of vegetables. They are incredibly moist and fluffy too and aren’t they beautiful too with their slight brownish orange coloring? Now real quick before the recipe, lets dive into…
Health benefits of Pumpkin, Squash and Gluten Free Flours:
- Pumpkin: Pumpkin (a winter squash) gets its beautiful orange color from carotenoid pigments, including beta-cryptoxanthin, alpha and beta carotene which all provide vitamin A to the body and vitamin A enhances bone growth and improves eye sight. Pumpkins also have vitamin C in them which Vitamin A and Vitamin C helps to booste the immunity.
- Yellow Squash: Yellow Squash (a summer squash) is very rich in vitamins A, vitamin B6, and vitamin C, plus it includes tons of minerals such as folate, magnesium, fiber, riboflavin, phosphorus, and potassium. Since it is mostly water it is very low in calories!
- Gluten Free Flours: For anyone with a gluten sensitivity or Celiac Disease you probably understand that consuming a gluten-free diet has made your body feel a whole lot better! Gluten is a binding agent that gives wheat products their elasticity. The results of long term eating gluten free are decreased stomach bloating, better bowl movements (helps cure diarrhea or constipation), decrease migraines, decrease ADHD and decrease symptoms of autism in children. You will get you all the details on that with my ebook coming out soon so please sign up to get emails:-) There are lots of gluten free flour mixes like Bob’s Red Mill, Cup4Cup and Trader Joe’s and I really like using Cassava Flour for a grain free version. Cassava flour is made from Yuka root which is also a vegetable! It is highly dense so using lots of eggs keeps bread goods light and fluffy.
Yellow squash is the perfect addition to these muffins because it picks up the color of foods around it and their flavors but you want to skip the squash and make another version I also have these grain-free gluten free pumpkin muffins and gluten free pumpkin bread that will also knock your socks off they are so good!
These gluten free muffins are:
quick veggie fix
PIN These Healthy Gluten Free Pumpkin Muffins
- 1 cup pumpkin puree (not pumpkin pie)
- 2 cups yellow squash, diced
- 3 eggs
- 1 cup coconut sugar or Xylitol
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1½ teaspoons vanilla
- 1 teaspoon cinnamon
- ½ cup unsweetened apple sauce
- 1¼ cup of gluten free flour
- 1 cup Tapioca flour
- ¼ cup chopped pecans (optional for topping)
- Preheat the oven to 350 degrees F. Spray a silicone muffin pan or line a muffin pan with liners then spray them.
- In a blender add the pumpkin, yellow squash, eggs, vanilla and apple sauce. Blend to combine. In a large bowl mix together the sugar, baking powder, baking soda, cinnamon and flours. Make a well in the center and add the wet ingredients to the dry ingredients.
- Scoop to fill the muffin tin about ¾ full. Add nuts to the top if you'd like (optional). Bake at 350 degrees for 28-30 minutes until slightly starting to brown on top.
- Store in an airtight container and consume within 2-3 days.
|Amount Per Serving|
|% Daily Value *|
|Total Fat 3 g||4 %|
|Saturated Fat 1 g||3 %|
|Monounsaturated Fat 2 g|
|Polyunsaturated Fat 1 g|
|Trans Fat 0 g|
|Cholesterol 37 mg||12 %|
|Sodium 127 mg||5 %|
|Potassium 132 mg||4 %|
|Total Carbohydrate 36 g||12 %|
|Dietary Fiber 1 g||6 %|
|Sugars 18 g|
|Protein 3 g||5 %|
|Vitamin A||28 %|
|Vitamin C||16 %|