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Gluten Free Pumpkin Muffins - photo

Healthy Pumpkin Bread

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Servings:1 Loaf or 15 regular muffins or 36 mini muffins
Course:Breakfast, Quick Bread, Snack
Keyword:Dairy Free, Gluten Free, Kid Friendly, Kids in the Kitchen, Paleo Friendly, Quick Bread, Quick Recipes, Refined Sugar Free

Ingredients

  • 1 3/4 cup flour blend of choice see notes on flour options
  • 1/2 tsp salt
  • 1/2 tsp baking powder if making gluten free use 1 tsp baking powder
  • 1 tsp baking soda
  • 1 1/2 tsp pumpkin pie spice
  • 1/2 - 2/3 cup pure maple syrup *
  • 1/3 cup oil - neutral tasting oil I used avocado
  • 2 eggs
  • 3/4 cup 1/2 can pumpkin puree
  • 1/3 cup apple cider juice or water can be used

Instructions

  • Preheat oven to 350
  • Measure flours, baking powder, baking soda, salt and spices in a large mixing bowl and whisk to combine
  • Measure maple syrup, oil and apple cider in a large liquid measuring cup and whisk to combine
  • Whisk in eggs one at a time
  • Whisk in pumpkin puree
  • Add the liquid ingredients into the dry ingredients bowl and whisk until thoroughly combined
  • Portion out your bread, muffins or mini muffins
  • Bake bread for 45 mins - 1 hour (the gluten free and paleo versions took slightly longer), muffins for 20-22 minutes or mini muffins for 10-12 minutes
  • Let cool for 5 minutes and then take out of pan and let cool completely before storing
  • They can be left for 1-2 days on the counter, up to a week in the refrigerator or 2 months in the freezer (see notes)

Notes

Flour Options
A. 1 cup whole wheat + 3/4 cup all purpose (lunchbox safe)
B. Paleo - Bob’s Red Mill Paleo Blend
C. 1 cup gluten free all purpose blend + 3/4 cup oat flour (lunchbox safe)
Sweetener
- You can use honey or sugar but it will not be paleo friendly.
- The amount depends on how sweet you like it - I have made it both ways and felt 1/2 is enough.
Freezer
- If storing in the freezer make sure they are well wrapped and sealed (I usually wrap in Saran Wrap and then seal in a large plastic bag to prevent freezer burn
- To thaw take bread or muffins out of freezer the night before and leave it wrapped on the counter
- If thawing a muffin straight from the freezer and you want right away, you can place in the microwave for 30 seconds (I would not recommend this for a full loaf)
- Option - if you want to make 2 loaves instead of a loaf and muffins you can slice your second loaf and freeze individual slices for easy breakfasts or lunch box treats
Double Batch Quantities
3 1/2 cup flour blend of choice (see notes on flour options)
1 tsp salt
1 tsp baking powder (if making gluten free use 2 tsp baking powder)
2 tsp baking soda
3 tsp pumpkin pie spice
1 - 1/4 cup pure maple syrup *
2/3 cup oil - neutral tasting oil (I used avocado)
4 eggs
1 1/2 cups (1 can) pumpkin puree
2/3 cup apple cider (juice can be used)
Did you make this recipe?I would love to see your creations! Snap a picture and tag @FoodPlayGo or #foodplaygo on Social Media!