Gluten Free Pumpkin Pie Muffins

So this year I made pumpkin custard which literally was like pumpkin pie filling in a dish rather than in a crust baked in a water bath.  Since I only made 4 custards, I was left with some extra pumpkin custard filling.  Not being one to waste things, I decided to bake some muffins (which could easily be pumpkin bread if you wanted).  In fact – you could probably use this recipe and just omit the pumpkin custard if you wanted and just use the base recipe if you wanted.  Either way – these turned out to be super tasty and I’ll be turning this into an after Thanksgiving tradition.


Yields 30 regular sized muffins or 2 loaves of bread

1  cup leftover pumpkin custard
1 – 15 oz. can pumpkin (not pie filling)
4 eggs, beaten
1 cup sugar, granulated
1 cup sugar-free applesauce
2 tsp vanilla extract
1 cup oat flour
1 cup gluten-free baking flour
1 1/2 cups almond flour/meal
1 tsp baking powder
2 tsp baking soda
1 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp ground cloves
1/2 tsp ground nutmeg
1 tsp salt
2/3 cup water


  1. Preheat the oven to 350 degrees.  Line your muffin tin or lightly grease your glass loaf pans.
  2. In a mixing bowl, combine pumpkin custard, pumpkin, eggs, sugar, oil, and vanilla extract.  Set aside.  In a larger bowl, thoroughly mix together all of the dry ingredients.  Slowly add the dry ingredients to the wet ingredients, stirring constantly.
  3. Once everything is mixed together, add the water and stir.
  4. Evenly distribute the batter into your muffin tins or loaf pans.
  5. If baking bread – cook for 1 hour or until a toothpick comes out clean.
  6. If baking muffins – cook for 22-25 minutes or until a toothpick comes out clean.
A perfect holiday breakfast treat!

A perfect holiday breakfast treat!


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About Food4Thought

I am no fitness expert. I am simply someone who has found joy in fitness and nutrition. I am a certified group fitness instructor. I’ve been teaching at the local health club for about 3 years now. While Zumba was my first love, I have since added Total Conditioning, Bodyworks plus Abs, and Core to my repertoire of classes. I work with a personal trainer to help me reach my fitness goals that I cannot obtain through group fitness alone. This year I ran my first 5K and plan to run my first 10K in March. To further my knowledge in the fitness realm, I have begun reading Strong Women Stay Slim, New Rules for Lifting Abs, and The Body Sculpting Bible for Women. On my list to read next is Wheat Belly. I am always looking for new ways to further my education and knowledge to better serve the members that take my group fitness classes. Lately, I have started tinkering with recipes, buying healthy cookbooks, and finding easy, tasty, and healthy foods to make. Like I mentioned earlier, I am by no means an expert, but the things I share with you have helped me tremendously with my fitness journey. It is my hope that with these easy tips and recipes, that you too can make these tiny steps and see big positive changes in your life.

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