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Pumpkin and Sweet Potato Muffins

Pumpkin and Sweet Potato Muffins

  • Author: Jesslyn Lim
  • Prep Time: 15 min
  • Cook Time: 25 min
  • Total Time: 40 min
  • Yield: 6 servings
  • Diet: Gluten Free


Pumpkin and Sweet Potato Muffins: Date Sweetened, Gluten-Free, Egg-Free, Dairy-Free.  Makes about 20 regular sized muffins.

It’s so nice to have warm baked goods lying around, especially when they’re balanced with macros to keep your blood sugar stable. Pack two for work and maybe two slices of turkey for a perfectly balanced snack.


  • 1/2 cup flax seed mealPumpkin and Sweet Potato Muffins

  • 1-1/2 cup filtered water

  • 2 cups pureed pumpkin (100g pumpkin)

  • 3 cups pureed sweet potatoes* (70g sweet potato)

  • 1 cup grapeseed oil/olive oil

  • 1 cup date sugar, ground fine in a food processor

  • 2 teaspoons vanilla

  • 2 teaspoons cinnamon

  • 2 teaspoons dried ginger

  • 2 teaspoons allspice

  • 1/2 teaspoon ground nutmeg

  • 4-1/2 to 5 cups gluten-free flour blend

  • 4 teaspoons gluten-free baking powder

  • 3 teaspoons baking soda

  • 2 teaspoons Himalaya salt

  • 1-1/2 cups raisins (optional)

  • 1-1/2 cups chopped nuts (optional)

  • 1-1/2 cups gluten-free, dairy-free chocolate pieces


Preheat oven to 375 degrees.

Steamed pumpkin and sweet potato till it is soft.

In mixing bowl, mix flax seed meal and water. Let sit for a few minutes. Add sweet potato, pumpkin, grapeseed oil, date sugar, spices, and vanilla extract. Blend well, until smooth.

Add 4-1/2 cups of flour, baking powder, baking soda and salt to mixing bowl. Mix until smooth. Add another 1/2 cup of flour, if batter is too wet. Aim for a pretty thick batter that is still sticky — not extremely wet, nor overly dry. Add nuts, raisins and chocolate pieces. Mix lightly, just to incorporate.

Fill greased muffin tin or muffin paper liners three-fourths full. Bake for 20 to 25 minutes or until toothpick inserted comes out clean. Remove from oven and transfer muffins to cooling rack.

Store in an airtight container.

*If using homemade pureed sweet potatoes or pumpkin, let excess water drip out through a cheesecloth, until the puree is very thick.

**Gluten-free flours are: Amaranth, brown rice, buckwheat, cornmeal, teff, millet, quinoa, sorghum, and tapioca. Combine them to make a gluten-free mix, or use one at a time. You will want to experiment, as each flour has a different flavor. Currently, we are enjoying a gluten-free mix made of equal portion of sorghum, tapioca, buckwheat and sweet brown rice.

To make the flours yourself, start with the whole grains and grind 2 cups at a time in a Vita-Mix dry container (or mill of your choosing). The softer grains (amaranth, buckwheat, teff, and millet) require about 30 seconds on HIGH, while other grains (such as rice and tapioca) require 1 minute of grinding on HIGH.

  • Category: Breakfast
  • Cuisine: Asian


  • Serving Size: 6 mini muffins
  • Calories: 200
  • Fat: 11g
  • Saturated Fat: 0
  • Unsaturated Fat: 0
  • Trans Fat: 0
  • Carbohydrates: 16g
  • Fiber: 8g
  • Protein: 20g

Keywords: Pumpkin and Sweet Potato Muffins

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