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Mitts Off My Pumpkin Muffins

Posted on October 23 2017

Superfood Pumpkin Muffin Recipe

Easy, vegan, and highly-nutritious pumpkin muffins. Perfectly sweet with just a little spice.

Servings:  6 muffins  



    1. Preheat the oven to 350 degrees.
    2. In a large bowl, add all of the ingredients except the eggs. Whisk until combined.
    3. In a separate medium bowl, beat the eggs with an electronic whisk for 30 seconds or by hand for about 1 minute.
    4. Add the eggs to the large bowl and whisk until smooth batter forms.
    5. Line a muffin tray with 6 muffin liners for easy removal. Pour the muffin mixture evenly into the muffin liners.
    6. Bake for about 25 minutes, until a toothpick inserted comes out clean.

    Note: If you double this recipe, then increase the baking time to 30 minutes.

    Recommended Ingredient: Otto’s Cassava Flour

    Cassava flour is made from peeled yuca, a starchy root vegetable. This flour is an excellent grain-free, gluten-free, nut-free baking powder that works well as a direct substitute for wheat flour in recipes. Unlike most gluten-free flours, cassava flour results in exceptional texture and mild taste.



    Cate Ritter is a Functional Diagnostic Nutrition® Practitioner and Contributing Editor to Laird Superfood. Cate works with individuals and corporations helping them to look, feel and perform their best. For more info visit


    Cate Ritter, FDN-P is a non-licensed alternative health care practitioner. She is not a medical doctor. She does not diagnose, cure, or treat any illness or disease. The information provided is for educational purposes only and is not a replacement for your primary care physician.

    For more info visit


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