Pumpkin Muffins (Using the Pumpkin Guts)

It's already winter outside..

Or at least it feels (and looks) like it.

We can all agree that having warm spices and baked goods is one of the more comforting feelings when its cold outside, so be sure to check out these pumpkin gut muffins for a warmly spiced treat, and a bit of comfort on a cold Friday.


  • 3 1/2 cups gluten-free, all-purpose flour mix

  • 2 cups cane sugar, or coconut sugar

  • 1 1/2 Tbsp pumpkin pie spice

  • 2 tsp. baking soda

  • 1 1/2 tsp. salt

  • 4 eggs, beaten (substitute flax egg to make plant-based - 1Tbsp ground flax + 3 Tbsp water = 1 large egg)

  • 1 cup vegetable oil, we use avocado oil

  • 1/2 cup water

  • 2 cups of fresh pumpkin guts, the stringy part separated from the seeds

  • 1 cup chopped walnuts, optional


  1. Preheat oven to 350 F. Line your muffin tins with liners or parchment paper

  2. If using flax eggs, combine flax meal and water, agitate/stir, and set aside to get gelatinous.

  3. Use your fingers and a pair of scissors to separate the pumpkin guts into small pieces, making sure they'll be able to mix into the batter.

  4. Combine dry ingredients (flour, sugar, cinnamon, nutmeg, soda, and salt) in large mixing bowl. 

  5. Add eggs, oil, water and pumpkin. Stir until you have a smooth batter.

  6. If using walnuts, you can mix them in now, or reserve some to top once you'll your liners.

  7. Pour into lined pans. Bake 25-30 mins, and check for doneness by inserting a wooden skewer or toothpick into the center of the largest muffin. If it comes out clean, your muffins are done. If not, bake them longer, checking every 2 minutes.

  8. Cool slightly in the pans (about 10 minutes) them take out of pans to let them cool on a rack.

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