clean eating for home cooks

Tag: dessert

Chocolate Flourless Cake – Gluten & Dairy Free, Paleo!

Chocolate Flourless Cake – Gluten & Dairy Free, Paleo!

Have you ever wished you could have a slice of flourless chocolate cake out at a restaurant, only to find out it’s full of dairy? Well, here is your opportunity to have a dairy-free flourless chocolate cake… or you could make it to impress your […]

Sugar Cookie Cut-Outs – Gluten and Dairy Free!

Sugar Cookie Cut-Outs – Gluten and Dairy Free!

  One of the best parts of celebrating any holiday, is making and decorating cookies. It’s a rare treat to be able to enjoy a gluten and dairy free cookie, let alone a fun cut-out! Halloween is one of my favorite holidays, so, I wanted […]

Pumpkin Pie Spice Muffins – Gluten, Dairy and Grain Free! (Freezer-friendly)

Pumpkin Pie Spice Muffins – Gluten, Dairy and Grain Free! (Freezer-friendly)

Pumpkin Pie Spice Muffin dough ready for baking - it will be thick, I like to use an ice cream scoop to add to muffin tin cups.
Pumpkin Pie Spice Muffin dough ready for baking. It will be thick! I like to use an ice cream scoop to add to muffin tin cups.

There is just something about Fall and the smell of pumpkin pie baking. I love to eat pumpkin pie, but is not so easy to find a dairy and gluten free version. So, why not just make something a whole lot easier and spend the extra time you saved eating some pumpkin pie spice muffins?

I like this recipe because it makes some pretty hearty muffins that are great for breakfast, dessert or a snack. But, unless you have a large family that will eat these quickly, you’re better off freezing some of the batter then thawing and baking more later.   Go ahead, bake some pumpkin pie spice muffins and enjoy your allergy-friendly Fall comfort food!

Finished muffins!
Finished muffins!

Pumpkin Pie Spice Muffins

2 Cups                   Coconut Flour

1 Cup                     Tapioca Flour

½ teaspoon         Xanthan Gum

3 teaspoons       Pumpkin Pie Spice

1 teaspoon         Cinnamon

2 Cups                  Granulated Sugar

1 Cup                     Brown Sugar

1 ½ teaspoons   Salt

½ Cup                    Water

2 teaspoons       Baking Soda

1 Can                     Pumpkin – 30 Ounces

½ Cup                    Vegetable or Canola Oil

4                             Large Eggs

 

Instructions:

Preheat the oven to 350 Degrees F. Grease muffin tin or use paper liners. Set aside

Mix the flours, pumpkin pie spice, cinnamon, baking soda, salt and xanthan gum in a separate mixing bowl. Stir until combined and set aside.

In a large mixing bowl, whisk the pumpkin, sugars, oil, water and eggs until well-combined.

Slowly add the dry ingredients to the wet ingredients as you are mixing it. The batter will be very thick. Finally, portion the mixture with an ice cream scoop into each cup in the muffin pan. (I found it easier to scoop it into my hand first, then place it into the cups).

Bake approximately 30 minutes (until a toothpick inserted into the center comes out clean).

delicious, finished product, ready to eat!
delicious, finished product, ready to eat!

Recipe adapted from Allrecipes.com “Pumpkin Pie Muffins” – PChicki

Raisin Spice Cake – WWI 1918 Poor Man’s Cake – Gluten and Dairy Free, Vegan!

Raisin Spice Cake – WWI 1918 Poor Man’s Cake – Gluten and Dairy Free, Vegan!

  Recently my mom gave me an old family recipe she had found called “WWI 1918 Poor Man’s Cake.” Due to the scarcity of dairy and eggs, during World War I, this recipe was developed out of necessity. I’m not really sure who invented this […]

The Best Banana Bread – Gluten and Dairy Free (Grain Free)

The Best Banana Bread – Gluten and Dairy Free (Grain Free)

I remember my mom making banana bread almost every week when I was a kid. Of course it would be gone about half a day later, my family loved it! Being gluten and lactose intolerant, I missed banana bread! I have tried a lot of […]