Pumpkin Spice Muffins {Dairy, Gluten and Grain Free}

I’d like to welcome Rula Borelli to the blog today. Rula is the talented baker from Alur Cakes & Sweets who has created amazing cake creations for my kids and friends. Rula is gluten-free herself and has wonderful recipes and a talent for awesome cake design.  I’ll post a few examples at the end of this recipe.

With the holidays coming up, I admit I am the world’s biggest fan of PUMPKIN! I love love love pumpkin season. And when Rula told me she had created delicious dairy, gluten and grain-free Pumpkin Spice Muffins I just had to get the recipe and she agreed to share it with you!

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 GUEST POST: By Rula Borelli, Alur Cakes & Sweets of Sammamish, WA (Follow her on Facebook)

I love waking up in the morning knowing I have something delicious and healthy to eat for breakfast.  Ever since I cut out gluten and most grains from my diet, it’s been a challenge to find a high protein breakfast that I like that is also satisfying. Having a background in baking helped me develop a few recipes including these muffins that I think are too good not to share.

Cutting out gluten became necessary for me due to some health problems. So after doing an elimination diet, as well as a food intolerance test, I decided to try and live without it. The results were immediate relief from migraine headaches as well as a marked improvement in fibromyalgia symptoms. Since pain was greatly reduced, it was the incentive that I needed to stay on track.

I do like baking with alternative gluten free (GF) flours, but I prefer almond and coconut flours due to their high protein content. These muffins are gluten and grain free, and can be adapted to the Paleo diet by using raw honey as the only sweetener. I have made many versions of them by tweaking some of the ingredients and turned them to lemon or chocolate espresso muffins. Today I will be sharing with you the Pumpkin Spice Muffins that are dairy, gluten, and grain free.

Dairy, Gluten & Grain-Free Pumpkin Spice Muffins

Ingredients:

1/3 Cup Coconut Oil

¾ Cup Coconut Sugar

1 TBS Raw Honey

3 Large Eggs

2 tsp GF Vanilla

1 tsp baking powder

1 tsp baking soda

2 TBS Molasses Unsulphured

1 Cup Blanched Almond Flour

1 Cup Unsweetened Apple Sauce

1 ¼ Cups Coconut Flour

½ Cup Coconut Milk (You can also use almond milk)

1 tsp Pumpkin Spice (mix of cinnamon, nutmeg and ginger)

Instructions:

Preheat your oven to 350o F and prepare muffin pan with cupcake liners. You will need 14-16 of them depending how much you fill them.

Melt the coconut oil before pouring into mixer, add sugar and honey and mix well. Add Eggs and vanilla and keep mixing. Add molasses and apple sauce and mix until all ingredients are well blended. Lastly add the flours with the baking soda and baking powder. Blend for another minute. Add the coconut milk and mix for 1 more minute.

Pour muffin mix into the lined muffin pan about 2/3 full. Bake in the oven for 35 minutes. Allow them to cool down but I do encourage you to try them when they are still warm with a hot cup of tea.

As promised here are some examples of Rula’s beautiful cakes!

Disclosure: This post includes affiliate links.