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Wellness / October 2, 2016

Recipe: Gluten free / grain free pumpkin muffins

Written by: Alix Brossette

Pumpkin season gets a bad rap. Pumpkin spice cookies, lattes, and french fries have caused many of us to equate the gourd with sugary junk food.

That’s not fair. Pumpkin is a great source of nutrition, especially for active people.

This recipe will make about a dozen gluten- and grain-free muffins. They’re a clean, delicious source of fuel, and won’t weigh you down on the trail.

Nutrition info (per muffin):

  • Calories: 130
  • Total fat: 7.5g
  • Total carbohydrates: 12g
  • Total protein: 4.6g

 

Ingredients (makes a dozen muffins):

  • ¼ cup coconut flour
  • ½ cup almond flour
  • 1 tbsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1 tsp ground cloves
  • ½ tsp ground allspice
  • ½ tsp ground ginger
  • ½ tsp sea salt
  • ½ tsp baking soda
  • 6 cage free eggs
  • ¼ cup raw local honey
  • 2 tbsp melted coconut oil
  • 1 16oz can Organic Pumpkin Puree
  • 1 tbsp vanilla extract

 

Directions:

  • In a small bowl, combine dry ingredients.
  • In a large bowl, combine wet ingredients and blend with a hand mixer or whisk.
  • Mix dry ingredients into wet, blending with a hand mixer or spatula.
  • Spoon batter into a 12-cup muffin tin sprayed with cooking spray. **For easier cleanup, line the muffin tins with paper liners first and spray those with cooking spray prior to spooning batter in.
  • Bake on the middle rack at 350° for 20-25 minutes.
  • Cool and serve. When wrapped in aluminum foil, these muffins make excellent packable snacks.

These muffins will keep in the freezer for about three months—just wrap them in aluminum foil and store them in Ziploc bags.

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about the author

Alix Brossette

Alix is a coach and licensed nutritionist whose trademark crazy, curly hair creates the perfect vibe for who she is - lots of energy, depth and discipline, which when tamed is inspiring and when wound tight (like her curls) is her driving force.

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