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5 from 1 vote

Grain-Free Pumpkin Blender Muffins

Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Servings: 12 muffins

Equipment

  • 1 12-well muffin tin

Ingredients

  • 1/2 cup coconut flour
  • 1/4 cup Pyure Organic All-Purpose Stevia Sweetener
  • 1 tsp baking powder
  • 1 heaping tsp cinnamon
  • 1/2 tsp ginger
  • 3/4 tsp pumpkin pie spice
  • 1/4 tsp salt
  • 4 eggs, beaten well
  • 1/4 cup liquid coconut oil
  • 1/2 cup light coconut milk (canned)
  • 1/4 cup almond milk, unsweetened
  • 1 cup pumpkin pure (canned)
  • 1/2 tsp vanilla extract
  • 1/2 cup pumpkin seeds for topping

Instructions

Blender Methods

  • Preheat oven to 350 degrees. Grease a 12-cup muffin pan or line each muffin tin with a liner.
  • Place all dry ingredients (coconut flour, stevia, baking powder, spices and salt) into a Vitamix or high-speed blender.
  • Add the wet ingredients (beaten eggs, coconut oil, coconut milk, almond milk, pumpkin and vanilla) to the dry ingredients.
  • Turn the blender on and mix for 1-2 minutes until smooth and creamy. The consistency may seem a bit different than traditional muffins made with grains, but resist the urge to add any additional liquid or other ingredients.
  • Using a greased ice cream scoop or 1/4 cup measuring cup, add the batter to the 12-cup muffin pan and top with pumpkin seeds, if desired.
  • Bake for 35-40 minutes until a toothpick comes out clean. Let cool for 5 minutes before transferring to a baking rack. Enjoy while warm or room temperature!

Traditional Method

  • Preheat oven to 350 degrees. Grease a 12-cup muffin pan or line each muffin tin with a liner.
  • Place all dry ingredients (coconut flour, stevia, baking powder, spices and salt) into a medium mixing bowl and whisk together.
  • Add the wet ingredients (beaten eggs, coconut oil, coconut milk, almond milk, pumpkin and vanilla) to the dry ingredients in a large mixing bowl and mix well.
  • Slowly add the dry ingredients into the wet ingredients, scraping the sides and bottom of the bowl to make sure the batter is well incorporated.
  • Using a greased ice cream scoop or 1/4 cup measuring cup, add the batter to the 12-cup muffin pan and top with pumpkin seeds, if desired.
  • Bake for 35-40 minutes until a toothpick comes out clean. Let cool for 5 minutes before transferring to a baking rack. Enjoy while warm or room temperature!