Grain Free Pumpkin Spice Muffins

When I whipped up my Grain Free Pumpkin Cream Cheese Streusel Muffins a few weekends ago, I was left with one cup of pumpkin puree...such a dilemma! I had already accomplished a lot of baking, and was tempted to just put it in the freezer for another day. But, being in the baking mode I decided to forge ahead and make one more batch of muffins. I used the same batter ingredients from that pumpkin muffin because it had spectacular flavour(why reinvent the wheel, right??) and simply added some soaked raisins and pumpkin seeds to it. This created an entirely different muffin! (which is also dairy and nut free to boot) I was going to list it as a variation with the Cream Cheese Streusel Muffins but the end results were so completely unlike each other, I felt they each needed a post of their own to let their little spirits shine :)

These ones have a more earthy and hearty feel to them, and scream fall harvest with every morsel. They are not quite as photogenic as the cream cheese ones,  but what they lack in beauty, they make up for in taste.

A note on the soaked raisins...feel free to skip this step if you like. I am not a fan of chewy raisins, and this re-hydrates and infuses them with a lovely vanilla flavour that is more to my liking. Totally skipable, but for me a necessary step!

Go ahead, try both recipes...neither will disappoint! Submerse yourself in the flavours of autumn, and enjoy each and every bite!

Grain Free Pumpkin Spice Muffins

Muffin Batter:

½ cup coconut flour

1/3 cup arrowroot flour/starch

2 tbsp chickpea flour

½ cup coconut sugar

½ tsp baking soda

½ tsp salt

1 tsp cinnamon

¼ tsp cloves

1/8 tsp allspice

½ tsp freshly ground nutmeg

¾ tsp freshly grated ginger (use a kitchen rasp) or ½ tsp dried ginger

3 eggs

2 Tbsp coconut oil

1 cup pumpkin puree (not pumkin pie filling!)

1 Tbsp apple cider vinegar

Add-Ins: 
1/2 cup raw pumpkin seeds
1/2 cup raisins (optional soaking method: place in heat proof glass bowl, cover with boiling water and a splash of vanilla. let stand for 10 minutes, drain and use as you would other raisins.

Preheat oven to 375F.  Line 12 cup muffin tins with papers or grease well and set aside.

Measure all muffin ingredients EXCEPT for the add ins, into a large mixing bowl and blend well with an immersion blender. Measure in the raisins (drained well if you are soaking)and the pumpkin seeds. Mix well with a wooden spoon or spatula.

Divide batter evenly between the 12 sections of the muffin tray. 

Bake in preheated oven for 20-23 minutes or until a toothpick comes out clean. 

Remove from tray and let cool on a wire rack. Store leftovers in fridge or freezer.