Mitts Off My Pumpkin Muffins

by Cate Ritter October 23, 2017

Mitts Off My Pumpkin Muffins

Try these easy vegan and highly-nutritional pumpkin muffins. Perfectly sweet with just a little spice.

Yields 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 a 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.

About the Author

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


Cate Ritter
Cate Ritter


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