Easy recipes, fun reviews, and silly chatter from three
gluten-free, additive-free, and wholesome eating kids!

Wednesday, January 12, 2011

Gluten-Free Pumpkin Delight Muffins

These are full of all things yummy and delicious.
They are also gluten-free, sugar-free, grain-free, corn-free, dairy-free, and paleo.

We give you... Gluten-Free Pumpkin Delight Muffins w/ a blackberry filling, a date/nut/cinnamon topping, dark chocolate drizzles & coconut sprinkles!!

And don't worry, they are really easy to make and kids just love all the steps! Makes 18 muffins. (Well, ours only made 17...someone must have been sneaking bites of the materials. Or three someones.)

First make your batter and your topping.


Wet Ingredients:
7 eggs
1/2 cup coconut milk
1/2 cup maple syrup
1 cup pumpkin puree
1 teaspoon vanilla

Dry Ingredients:
3/4 cup coconut flour
1 teaspoon corn-free baking powder
1 teaspoon cinnamon
1/4 teaspoon salt

Beat your eggs, just let the kids go nuts on them. Then whip in everything else. Set aside.
In another bowl mix all the dry together.
Then add the dry to the wet and mix really well.

Now in your food processor toss in about
1/4 cup nuts (I used walnuts and almonds)
10 dates
1 tablespoon date sugar
1 tablespoon finely shredded, unsweetened coconut
and 1 teaspoon cinnamon

Process until it looks like a crumb mixture, don't go too long or you'll end up with a nut butter!

Now, on a table you should have your batter, your toppings, oh and some pure fruit blackberry jam. (You can find this in jars at health food stores or make some yourself, or even use fresh blackberries instead.) You will also need muffin pans and liners.
Preheat your oven to 350 degrees.

Now, in each liner (which you can grease if you want, the batter is sticky) put one tablespoon of batter. Then in the middle put a teaspoon of blackberries, then another tablespoon of batter on top, and finally sprinkle the nut topping on. You can see each step here, first row is batter, next row has the filling added, next row has more batter, and the last row has the topping.

Bake for 25 minutes and then let them cool. Or you can eat them now, they are great without the chocolate drizzles...we just like to go overboard sometimes!

While they are cooling melt some dairy-free dark chocolate and then drizzle over your muffins with a spoon.

And then sprinkle on some unsweetened coconut flakes!

And then....ENJOY!!!

For Slightly Indulgent Tuesday Recipes click HERE!
For Gluten-Free Wednesday Recipes click HERE!


Junior Chefs' Opinions!
Sister Chef: 10 Stars!!
Brother Chef: 10 Stars!!!
Little Chef: 10 Stars!!!!


  1. These look awesome! I have a son who is grain free, dairy free, and corn free. He could have these woohoo! We have similar blogs. I have 5 kids and I test recipes on them & often give their reviews.


  2. Oh my goodness. The description at the beginning had me drooling. These look SOO good!

  3. These look SOOO yummmy!! I'm also pretty seriously eyeing your Chocolate chip banana cake! :)
    Wanted to invite you to participate in a weekly linky recipe event that I host titled Seasonal Sundays! THis recipe (and many others that you have fit the theme perfectly!)

  4. Lisa, Love your blog! I added you so I can test out some of your recipes! :-P

    Without Adornment, they were too good... I had wanted them to last a few days but they were all gone within the hour!

    Brittany, I love weekly links up and will check yours out - thanks!

  5. my mouth is watering, those look incredible!