Pumpkin Muffins (Gluten & Dairy Free)

2 cups white sorghum flour
1/3 cup brown sugar
1 tbsp baking powder
1 tsp salt
1 tsp cinnamon
1 tsp pumpkin spice
1/4 tsp baking soda
1/2 cup coconut oil
1 tbsp of coconut milk
2 eggs
1 cup fresh pumpkin (about half of a small sugar pumpkin)
1 tsp bourbon vanilla extract
1 tbsp earth balance (or butter)

Dark chocolate bar

How to Prepare Pumpkin

  1. Pre-heat oven to 350 degrees.
  2. Cut sugar pumpkin in half.  Gut out seeds and flesh. Save seeds to roast! (Check out How to Roast Pumpkin Seeds).
  3. Butter a roasting pan with earth balance. Place two pumpkin halves face down on pan.
  4. Bake in oven for about 30 minutes or until pumpkin is soft and tender.
  5. Scoop out flesh and set aside.

How to Prepare Muffins:

  1. Whisk together dry ingredients (sorghum flour, brown sugar, baking powder, salt,  cinnamon, pumpkin spice, baking soda).
  2. Add coconut oil. Mix until crumbly.
  3. Add eggs, fresh pumpkin, coconut milk and vanilla.  Mix batter until smooth and creamy.
  4. Grease muffin pan with coconut oil.
  5. Pour batter into muffin pan.  Smooth out tops with a spoon.
  6. Add topping of your choice!  I did half a dozen with pecans, and the other half with dark chocolate pieces.
  7. Bake on 350 degrees for approximately 30 minutes or until golden brown and fluffy.
  8. Let cool and enjoy!  Tasty treat for dessert or morning breakfast with coffee!  😀

6 thoughts on “Pumpkin Muffins (Gluten & Dairy Free)

      1. Well…. i accidentally put 1/4 cup of baking soda in instead of 1/4 teaspoon. They tasted like mouthwash. haha! But i’ll never do that again! Re-made them though but had to use canned pumpkin the 2nd round instead of my own. They came out good! Especially warm.

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