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I’m constantly searching the web for new recipes.

However, I rarely follow the recipe exactly as is.  Instead, I make changes based on what we have on hand and what my kids like as well as our food intolerances.

I was looking for a simple muffin to make for my kids using ingredients on hand, and I found this recipe for Pumpkin Muffins.

Here’s how I changed it to make the recipe our own.  (The kids loved the muffins, and so did I!  We’ll definitely be making these again.

Pumpkin Spice Muffins


1/2 cup coconut sugar

3/4 cup coconut oil, melted

3 eggs

1–14.5 oz. can pumpkin puree

1 1/3 cup gluten free flour (I used Namaste Gluten Free Perfect Flour Blend)

2 to 3 tsp. pumpkin spice (you may want to use more for a stronger taste.)

1/4 tsp. salt

1 tsp. baking soda


-Preheat the oven to 350 degrees.

-In a bowl, combine the melted coconut oil (make sure it has cooled a bit), coconut sugar, eggs, and pumpkin puree.  Mix until blended and smooth.

-In a separate bowl, combine the flour, pumpkin spice, salt and baking soda.  Mix well.

-Add the dry ingredients to the wet ingredients and stir well.

-Grease a mini muffin pan and fill with the batter.

-Bake for 20 minutes.

-Makes 36 mini muffins.

I shared this post at Tuesday’s Table.

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