RECIPE: Early-Autumn Harvest Muffins (gluten free!)


These little beauties are warm, spicy little breakfast treats that go well with a nice cup of chai tea or a pumpkin spice latte!

To those of you who are absolutely 100% still with me even after reading “gluten free” in the tag line, thank you!

These autumnal treats make a great meal on their own; they are moist and very hearty.  My original inspiration came from my favourite muffin flavour called “Morning Glory Muffins.”


Just look at this gorgeous muffin texture! Yummmm!

Without further ado I present to you:

Early-Autumn Harvest Muffins

  • 2 cups gluten free flour blend (I used Bob’s Red Mill All Purpose GF blend)
  • 1 tsp gluten free corn starch
  • 2 tsp baking soda
  • 1/2 tsp sea salt
  • 1 tsp dried ground ginger
  • 1 3/4 tsp pumpkin pie spice
  • 1/2 cup of pecans, finely chopped
  • 1/2 cup of unsweetened, finely shredded organic coconut
  • 1/2 cup of sweetened dried cranberries
  • 1 TBSP dried orange peel (or 1 TBSP fresh orange zest)
  • 2 cups finely shredded organic carrot
  • 1 large gala apple, finely chopped, with peel on
    (To get finely chopped fruits, veggies and nuts without the hassle of cleaning a large food processor , invest your spare cash in a small mini chopper like this one.  You’ll be so glad you got one!)
  • 1/2 cup light brown sugar, loosely packed (vegan)
  • 1/3 cup pumpkin
  • 1/4 cup maple syrup
  • 2 tsp gluten free vanilla extract
  • 3 “flax eggs” (I used Diamond Unsweetened Almond-Coconut blend “milk” instead of water to impart a slightly nutty flavor)
  • 1/3 cup puree of pumpkin or squash
  • 1/3 cup olive oil (look for a label that boasts a “fruity flavour” from the olives for best results)

If you are making these for a hardcore vegan or a friend with celiac’s , please double check your sugar, flour, extract, and nut-milk labels for “Gluten Free” and “Vegan” to be sure there are no cross contaminants!

Sift or whisk your gluten free flour blend, cornstarch, baking soda, sea salt,  and spices together in a large bowl.  Add to this flour mix: carrot, coconut, apple aand cranberries; stir to combine.

In another bowl, mix together the following:  pumpkin, flax eggs, olive oil, maple syrup, brown sugar.  Whip this mixture until it is light and fluffy.   Add your wet ingredients to the dry ingredients, mixing until incorporated.

Spoon batter into paper-lined muffin tins and fill at least 3/4 of the way or a little higher.  (Makes about 18 muffins.)

Bake on center rack at 350 degrees for 30-40 minutes or until toothpick inserted into center comes out clean.



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