I am truly enjoying this season, especially with these yummy Pumpkin Spice Raisin Muffins!
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I know not everyone is a fan but I love pumpkin and the combination of the warm spices really make me love Autumn even more.
Autumn is my favorite season even though it is short lived in Northern Canada. I would really prefer if Winter and Autumn switched places and we had 5 months of Autumn and only two months of Winter.
Wishful thinking I know, but I am putting it out into the universe just in case!
These muffins are very similar to my Blueberry Lemon Muffins.
Instead these Pumpkin Spice Raisin Muffins are flavored with pumpkin, cinnamon, cloves, mace, and ginger.
The perfect sweet bake-ables for enjoying with a pumpkin spice latte or a warm cup of tea on a brisk Autumn day.
Let me know if you give these muffins a try!
XO Meagen Ashley
*This recipe has been shared on the Paleo AIP Recipe Roundtable
Pumpkin Spice Raisin Muffins (AIP, Paleo)
A Pumpkin Spiced Muffin that is AIP and Paleo friendly!
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 10 muffins
Ingredients
- 2/3 cup coconut flour
- 1/4 cup arrowroot flour
- 1 tsp baking soda
- 1/8 tsp salt
- 1/2 tsp ginger
- 1 tsp cinnamon
- 1/4 tsp cloves
- 1/4 tsp mace
- 1/2 cup coconut milk
- 3 Tbsp maple syrup
- 3 Tbsp coconut oil, melted
- 1/2 cup pumpkin puree
- 1 tsp apple cider vinegar
- 1 tsp alcohol free vanilla
- 1/4 cup water For gelatin egg
- 1 Tbsp Great Lakes Gelatin Red can
- 1/2 cup raisins
Instructions
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Preheat the oven to 350 degrees and line a muffin pan with parchment paper liners.
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Combine the dry ingredients (coconut flour, arrowroot, baking soda, salt, cinnamon, cloves, mace, ginger) in a large bowl.
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Combine the wet ingredients (coconut milk, maple syrup, coconut oil, pumpkin puree, apple cider vinegar, and vanilla) in a medium bowl. Whisk until smooth.
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Slowly add the dry ingredients to the wet ingredients, whisking as you go. Whisk until thoroughly combined and no clumps.
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Prepare the gelatin egg- pour the water in a small pan. Slowly sprinkle the gelatin over the water in a thin layer and allow to bloom for 2 minutes. Turn the heat to medium to melt the gelatin and then whisk until frothy.
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Pour the gelatin egg into the large bowl with the batter and quickly stir it in.
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Gently fold in the raisins. Spoon the batter into the muffin cups filling them 3/4 of the way full.
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Bake for 20-25 minutes until the tops are lightly golden brown or until a toothpick comes out clean from the center of the muffin.
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Remove from the oven and let cool in pan for 5 minutes. Then carefully move to a cooling rack (leave in liners) and allow to cool completely.
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Store in the fridge for up to 5 days in a glass dish or in the freezer for up to 3 months. You may remove the liners for storage.
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19 Comments
I do not know if it’s just me or if perhaps everybody else experiencing problems with your website. It seems like some of the text in your posts are running off the screen. Can somebody else please comment and let me know if this is happening to them too? This may be a problem with my web browser because I’ve had this happen previously. Appreciate it
I use google chrome as a browser and don’t seem to have any issues like that. Not sure if that helps you or not!
Would avocado oil be a good substitute for the coconut oil? My dr. says there isn’t good science yet about coconut oils and flours, etc. I had my physical earlier this year and for the first time my cholesterol number was elevated. Not too high, but the only change in my diet was using a lot of coconut oil.
I don’t believe that the avocado oil would behave the same way as the coconut oil. Perhaps you could try palm shortening instead or lard?
Made this today… Yum! Used dates, instead of raisins. Thank you for the recipe!
Nice! I am so glad you enjoyed them!
[…] Pumpkin Spice Raisin Muffins […]
Looks great! Can I use tapioca instead of arrowroot?
Yes!
I really wanted these to turn out but the middle was undercooked no matter how long I baked them! Any tips?
Hi Kayla,
Sometimes it can be the brand of flour you use or if you measured the oil solid or liquid. The other thing is that you want to make sure to let them cool in the pan for a bit and then put on a cooling rack to cool completely. My last tip is to put them in the fridge to firm them up a bit. Hope that helps!
Thanks for this recipe
I made them a few times!
I used dried abricot instead of raisins.
Last time I was out of coconutoil and U user some oliveoil instead.
I also like some gingerpowder and shredded lemonpeel in it!
Thank you so much for sharing your substitutions! It is helpful for others who might be coconut free! Enjoy!
This recipe is one of my go-to’s for breakfast! It is simply my favorite recipe for muffins and for the fall. They are delicious and come out right every time. I make a batch and pop them in the fridge to eat throughout the week. Love, love, love this recipe! Thank you so much for sharing and making my AIP choices more delicious and easy. 😉
Wow! Thank you, Tina! I am so glad these are one of your favorites! You are so welcome and I am sending healing vibes your way!
[…] Snack: piece of fruit or muffin […]
[…] Pumpkin Spice Raisin Muffins are flavored with pumpkin, cinnamon, cloves, mace, and […]
I LOVE these muffins!!! So so good. Wonder if I can make them in a small loaf pan next time?
Substitutions: I Used 1/3 cassava flour and 1/3 tigernut flour, Tapioca starch and Olive oil. They came out great!
Hi Letty,
Thank you for your kind review! Your olive oil substitution sounds divine, I’d love to try it myself sometime soon. 🙂 To bake in a loaf pan, you could try reducing the oven temperature to 325, and baking for 35 to 45 minutes. I’ve not officially tried this method, but I’d love to hear back how it works out for you!