The recipe shared today are pumpkin spice muffins from the Broma Bakery blog. Well, actually it is a gluten free pumpkin bread recipe. I didn’t feel like cutting bread (I am awful at it the best of times) so I made an executive decision to divide the batter amongst a muffin tin instead.

The original recipe is practically perfect. Only a few adjustments were made due to the lack of items in my pantry!

Favourite Takeaways:

1. Incredibly moist
2. Not a terrible amount of sugar
3. A perfect muffin from September to December

These pumpkin spice muffins are very light and fluffy too!! This is also a great recipe if you ever have any leftover pumpkin puree that needs to be used.

alteration notes:

• Increased baking powder
• Reduced salt
• Used pumpkin spice
• Omitted nutmeg + cloves
• Increased cinnamon
• Used regular milk
• Used olive oil

approximate times:

• Prep: 10-15 minutes
• Bake: 14-17 minutes

ingredients

d r y

• 1 + 1/2 cups GF all purpose flour 
• 1/2 cup coconut sugar (or brown sugar)
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 2 + 1/2 teaspoons cinnamon
• 1 + 1/2 teaspoons pumpkin spice (or allspice)
• 1/2 teaspoon salt

w e t

• 2 eggs (or flax eggs)
• 1/2 cup olive oil
• 1/4 cup pure maple syrup
• 1 cup pumpkin puree
• 1/3 cup milk
• 1 teaspoon pure vanilla extract

directions

1. Preheat oven to 350 F.
2. Prep a muffin pan with baking cups or parchment paper
3. In a large bowl whisk together the flour, sugar, baking soda, baking powder, cinnamon, spice, salt
4. Make a well in the centre of the dry ingredients, set aside
5. In a medium bowl whisk together the eggs, oil, syrup, puree, milk, vanilla
6. Transfer the wet mixture to the dry mixture – lightly mix until combined
7. Divide batter evenly amongst muffin tins (filled to the top)
8. Bake for 14-17 mins or until a toothpick (insert in the centre) comes out clean – should be a rich brown
9. Cool slightly (1-2 mins) before transferring onto a cooling rack

further insights:

• serves 11 medium/large or 12 small/medium (GF flour tends to yield less)
• chose a Gluten Free flour with Xanthan Gum
• combined the wet to dry mixture using a spatula
• used a 1/2 measuring cup to divide the batter
• can be made ahead and stored in airtight container – about 1 day prior
• freezes well in airtight container

Additional gluten free fall and winter muffin recipes:

• apple + spice
• carrot + banana + apple

If you have any questions about the recipe feel free to leave a note in the comments section below.

JESSICA. xx

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