My mother’s pumpkin bread was a thing before pumpkin spice was a thing! Her pumpkin bread was one of my earliest favorite foods. Every Christmas, she baked dozens of mini loaves and gave them away to neighbors and friends. We would drive around as a family and deliver the bread lovingly wrapped in aluminum foil tied with curling ribbon. If neighbors were home, we would all visit for a few minutes and if they were out, we would leave a kind note. My mom and dad still bake her same pumpkin bread and take it to neighbors at Christmas. This has been a tradition for 50 years! Everyone loves her bread.
One of my mother’s many talents is being able to connect with others, learn their stories, and really listen to them. Throughout my childhood, she regularly visited with other women as she walked or stopped by to check on them. Whenever she wanted to do something special for them on their birthday or when they just needed it, she made pumpkin bread and delivered it to them with her kind smile. She truly exemplifies a Christlike character as she serves and blesses the lives of so many people. We lived in a small town, so many, many people loved her pumpkin bread. She even submitted her recipe into the Relief Society Cookbook when I was a teenager. The editors spelled her name wrong, but it’s close! I still have that cookbook and modify recipes from it to fit my current needs.
When I needed to be gluten and dairy free, I modified her pumpkin bread recipe to fit my needs. I lowered the sugar content and also made it vegan. So, while the texture is not quite the same, the flavor, to me, is still amazing! I like to make the bread as muffins, but it can easily be made into a loaf–just bake it for longer in the loaf pan.
So, here’s to my wonderful, loving mother and her famous pumpkin bread!!
How to Make Pumpkin Spice Muffins
Equipment Needed:
Instructions:
Preheat the oven to 350 degrees.
In a small glass bowl, add the flaxseed and water. Stir and let sit until a gel forms, around 5 minutes.
In the meantime, in a large mixing bowl, add the pumpkin puree, almond butter, sugar, spices, soda, and salt. Add the flaxseed mixture and stir to combine.
Add the almond and oat flour and stir until just combined.
Prepare the muffin pan using silicone muffin cups or oil spray. Place the muffin batter into the muffin cups filling each halfway. Bake at 350 degrees for 25 minutes.
If making a loaf, line the loaf pan with parchment paper and then pour the entire batter mixture into the pan. Bake at 350 degrees for 45-60 minutes.
Tastes amazing warm!!
Notes:
To make the muffins nut-free, pumpkin butter or sunflower butter can be substituted for the almond butter. If you’ve never baked with sunflower butter before, it can be shocking when bright green spots appear throughout the muffins. This is because the chlorophyll plant compounds react to the baking soda. If the muffins are stored in the fridge for a few days, then they get greener and greener. They are totally safe to eat, but they look very strange!
Pumpkin Spice Muffins: Gluten and Dairy Free
Description
Pumpkin spice muffins are the perfect Fall breakfast or snack. The muffins are bursting with spice and flavor and invite coziness and comfort. These muffins are gluten and dairy-free, vegan, have low sugar, and can be modified to be nut-free. So tasty and healthy!!
Ingredients
Instructions
-
Preheat the oven to 350 degrees.
-
In a small glass bowl, add the flaxseed and water. Stir and let sit until a gel forms, around 5 minutes.
-
In the meantime, in a large mixing bowl, add the pumpkin puree, almond butter, sugar, spices, soda, and salt. Add the flaxseed mixture and stir to combine.
-
Add the almond and oat flour and stir until just combined.
-
Prepare the muffin pan using silicone muffin cups or oil spray. Place the muffin batter into the muffin cups filling each halfway. Bake at 350 degrees for 25 minutes.
-
If making a loaf, line the loaf pan with parchment paper and then pour the entire batter mixture into the pan. Bake at 350 degrees for 45-60 minutes.
-
Tastes amazing warm!!
Equipment
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Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 171kcal
- % Daily Value *
- Total Fat 9.8g16%
- Trans Fat 0g
- Total Carbohydrate 18.6g7%
- Dietary Fiber 2.9g12%
- Sugars 9.9g
- Protein 4.1g9%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
To make the muffins nut-free, pumpkin butter or sunflower butter can be substituted for the almond butter. If you’ve never baked with sunflower butter before, it can be shocking when bright green spots appear throughout the muffins. This is because the chlorophyll plant compounds react to the baking soda. If the muffins are stored in the fridge for a few days, then they get greener and greener. They are totally safe to eat, but they look very strange!
