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Pumpkin Muffins

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Pumpkin Muffins

Phase 1 | Serves: 12 | Prep time: 15 minutes | Cook time: 15 to 20 minutes


  • 1 3/4 cups gluten-free quinoa or brown rice flour
  • 3/4 cup birch xylitol
  • 2 tablespoons arrowroot
  • 2 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 3/4 cup canned pumpkin
  • 1/2 cup rice milk
  • 4 large egg whites
  • 2 teaspoons vanilla extract
  • 2 tablespoons finely chopped ginger


  1. Preheat the oven to 375 degrees F. and place 12 cupcake papers in a muffin tin.
  2. In a large bowl, stir together the flour, xylitol, arrowroot, baking powder, cinnamon, ground ginger, nutmeg, baking soda, and sea salt.
  3. In another bowl, stir together the pumpkin, rice milk, egg whites, and vanilla, until blended. Add this mixture to the dry ingredients and stir just to combine.
  4. Stir in the chopped ginger.
  5. Spoon the batter into the prepared muffin cups.
  6. Bake for 15 to 20 minutes, or until a toothpick inserted in the center of one muffin comes out clean.
  7. Remove the muffin pan to a wire rack.
  8. Cool for 5 minutes before removing the muffins; finish cooling on the rack.
  9. Serve warm, or cool completely and store in an airtight container at room temperature.

Tip: Because these do not contain fruit they can’t be swapped for a snack, but feel free to enjoy 1 muffin as a grain with a Phase 1 breakfast, lunch or dinner.


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