I know I am a few months early for pumpkin everything flavored season but I eat these year round, because I can! Finding out I had a gluten intolerance was one of the worst doctor visits I have ever had.  Why?  Because I love wheat, carbs, pizza, sweets, well you get the point I love food.  So I have made it a point to seek out gluten free restaurants to dine at (post coming soon) and recipes that can still fill my sweet tooth and my love of carbs.  So when I found this recipe for pumpkin spice muffins I knew I had to try them and they are DELICIOUS.  I found it on The Detoxinista’s website. I did edit the recipe to my own taste and I recommend that you do the same.  Enjoy and let me know how yours came out.  Cheers!


Pumpkin Spice Muffins (Nut-free)

Makes 12 muffins

Adapted from these Applesauce Cupcakes


3/4 cup coconut flour
1/2 cup pumpkin puree (canned or homemade)
3/4 cup maple syrup- *I used a cup; I like it sweet!
6 eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
3/4 teaspoon baking soda
1 teaspoon apple cider vinegar (or lemon juice) *I used lemon juice


Preheat the oven to 350F and line a standard muffin tin with 12 parchment or silicone baking cups. (I use these silicone cups.) In a large mixing bowl, combine all of the ingredients and stir well with a whisk to break up any clumps.