“Oh the weather outside is frightful, 
But Spicy Pumpkin Muffins are so delightful…”  

Yep, that’s the way the song should be sung when it is freezing cold and snowy outside.   

Today, schools are closed, roads are treacherously icy, frosty crystals cover everything…ahhh…
 The conditions
are perfect
Yes, they are perfect for burrowing in a fleecy-soft blanket with a mug of hot tea, 
a great book and my gluten-free Spicy Pumpkin Muffins.  Mmmm, perfectly wonderful.  

Oh, oh, oh! I feel it coming on again!  All together now, let’s sing…
“Oh the weather outside is frightful… let it snow, let it snow…” 

Spicy Pumpkin Muffins
Easy-to-make, gluten-free Spicy Pumpkin Muffins are moist and delicious.  But that’s not all!
Each muffin is high in Vitamin A from the pumpkin, loaded with fiber and protein and contentment!

2 cups almond flour
1/3 cup ground flaxseed
1/3 cup potato starch
1/2 cup firmly packed brown sugar
2 teaspoons ground cinnamon
1/2 – 1 teaspoon ground cloves (to your taste)
1/2 – 1 teaspoon ground nutmeg (to your taste)
1 1/2 teaspoons baking soda
1/4 teaspoon salt

1 – 15 oz. can pumpkin (not pumpkin pie filling) 
1/4 cup oil (I use a mild-tasting olive oil)
1/4 cup honey
4 large eggs
1 cup raisins (or chocolate chips if you desire) optional 

Gimme Gluten Free Spicy Pumpkin Muffin Directions
  • Preheat oven to 350 degrees F.  
  • Line cupcake/muffin pan with cupcake papers ~ 24 mini-muffins or 12 regular size muffins.

1.   In a large mixing bowl whisk together almond flour, flaxseed, potato starch, spices, baking soda and salt until thoroughly mixed.

2.  Add pumpkin, oil, honey and eggs.  Whisk until smooth.  Stir in raisins.

  • I adore raisins in my muffins; but you can leave them out if you’re not a raisin lover.  My Gorgeous Man always wants semi-sweet chocolate chips in his Spicy Pumpkin Muffins.  So I divide the batter and put raisins in one half for me and chocolate chips in the other half for him.

3.  Spoon into lined cupcake/muffin pan; each muffin will be very full.  Bake until golden brown approximately 25-30 minutes.  Enjoy your muffins! 

  • Tip: Insert a toothpick all the way down in a muffin; if it comes out “clean” then your muffins are done.  Another tip is to lightly press on the top of a muffin; it will “spring back” if it’s done.


 Happy Spicy Pumpkin Muffin Day!



Pumpkin Trivia

Question #1:  Which continent cannot grow pumpkins?
a. Africa
b. Antarctica
c. Asia
d. Australia
e. Europe
f. North America
g. South America

Question#2:  The world’s largest pumpkin pie in 2010 weighed approximately how much?  
a.  38 pounds  
b.  127 pounds  
c.  359 pounds 
d.  2,020 pounds
e.  3,699 pounds

Question #3:  At one time pumpkin was recommended for curing _______.
a. freckles 
b. snakebite 
c. chocolate addiction 
d. inappropriate laughter

Answer #1:  Antarctica cannot grow pumpkin.  Amazingly, pumpkin can even grow in Alaska! 

Answer #2:  Did you guess (d) 2,020 pounds?  Wrong answer.  That was the 2005 pie.  The answer is (e).  The 2010 Pumpkin Pie weighed a whopping: 
3,699 pounds!  This huge pie was made in New Bremem, Ohio at their annual Pumpkinfest.  

Answer #3:  a. freckles and b. snakebite.  I’m sorry there is no known cure for chocolate addiction or inappropriate laughter. 

Spicy Pumpkin Muffin smiles to you! 

Spicy Pumpkin Muffin Update 
May 2011 – Valorie Parks from CA wrote:  
“Hi Lynn, thought I would send a pic of your wonderful pumpkin muffins! They were soooo delicious and moist! I am a pumpkin NUT! It doesn’t have to be cold outside (or fall) for that matter, for me to have a pumpkin muffin. So I decided to make it a little more “spring like” and put it on my bright spring plate…”  
What beautiful muffins!  Wish I had one, right now!  
Smiles & hugs, Lynn


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