Pumpkin raisin muffins (GF, DF, refined sugar free)
It’s Friday night at the end of a head-spinning week, and I’m noticing that a pile of recipes I’ve said I’ll “share soon” is becoming uncomfortably stacked. There are a couple of reasons why. One, I’ve had a lot of work (in a good way), and Little Monkey and I a lot of planned play (even better). The other, early this week we were handed some difficult news, and we’re grieving. No one died, and it’s going to be OK. But I haven’t wanted to “chat”. I suppose now I just want to explain the slapdash-seeming post, even if chatter is generally at best an accessory anyway. Even a pin comes with a description, after all.
So here, gluten free, dairy free, refined sugar free (and you can eliminate the maple syrup if you want to, too), nut free, flavor-full, toddler-approved, easy to make, kindly forgiving, versatile, spicy pumpkin raisin muffins. The coconut flour-egg combination tends to yield a deliciously spongey quality; adding unsweetened applesauce and bulking up with some quick oats/quinoa flakes and ground flax meant fewer eggs than typical for coconut flour. This wasn’t a mixing together recipe–raw eggs, Little Monkey, sloppy pumpkin and places to go…you know how it is. But it was an eating together, sharing out, all smiles kind of one. Enjoy!
Pumpkin raisin muffins
Makes 12 muffins
- 1/2 cup coconut flour
- 1/3 cup quick oats or quinoa flakes
- 2 tablespoons flaxmeal (optional)
- 1 teaspoon baking soda
- generous shake pumpkin pie spice (about 2 teaspoons)
- 3/4 cup pumpkin puree
- 4 eggs, lightly beaten
- 1/4 cup pure maple syrup (optional)
- 1 teaspoon cider vinegar
- 1/4 cup unsweetened applesauce
- 1/2 cup raisins
- Preheat oven to 350 degrees F.
- Mix all dry ingredients in a medium mixing bowl.
- Add in remaining ingredients and stir to combine.
- Pour batter halfway up each muffin cup in a greased muffin tin. Bake approximately approximately 25 minutes, or until a toothpick comes out clean.