Being a lover of pumpkin, I’m super happy to see that pumpkin muffins won’t be left out of March Muffin Madness! Today we have Mary of Gluten Free Spinner sharing her superb gluten-free Pumpkin Sunrise Muffins. Or gluten-free Pumpkin Sunrise Bread. I’m not just “blowing smoke” when I call this recipe superb … I’ll tell you more in a moment.
Enjoy learning more about Mary and her gluten-free Pumpkin Sunrise Muffins (or gluten-free Pumpkin Sunrise Bread, if you prefer) and see the whole line-up of bloggers, blogs, and muffin recipes here.
When Mary learned she was gluten intolerant in 2009, she was determined to continue living her passion for cooking and entertaining. She dedicated her time to learning and discovering the new lifestyle her health demanded and created her blog, Gluten Free Spinner. Mary’s motto became “don’t miss it, make it!” and she shares each recipe with a vivid photo and a spin of her life through the eye of her lens and love of photography. Her favorite pastime is enjoying time with her husband, children, family, and friends gathering in her home with a spread of great food and wine, sharing music, laughter, and the simple pleasure of being together.
All of that is readily apparent on Mary’s blog and she warmly welcomes you as a reader. Mary and I “met” about a year after she started blogging. She reached out to me to introduce herself and her blog and I was so happy that she did! I talked about Mary and her blog here in an earlier post, when I adopted her for the Adopt a Gluten-Free Blogger event.
I was immediately smitten by Mary’s gorgeous photos and delicious recipes, especially her desserts. But it was her Chickpea Salad that I made first because I love chickpeas in just about everything (well, except flour). I can just think about that salad recipe and get excited because it is truly wonderful! In fact, I’m making it this weekend for Son and his girlfriend when they visit.
But Mary has even more of a gift with stunning gluten-free desserts. Desserts are almost always more visual, right? Check out her Flourless Chocolate Cake with Raspberry Lime Salsa and her Peanut Butter Pie and I think you’ll agree. But it’s Mary’s Dreamy Carrot Cake and Key Lime Pie with a Ginger Crust that are two of my favorite recipes.
Let’s talk about those gluten-free Pumpkin Sunrise Muffins now. Mary describes them: “This recipe boasts a moist and flavorful cake inside with a combination of tart-sweet cherries, sweet coconut flakes, cinnamon, cloves, allspice and coconut milk, which is then drizzled with an easy maple coconut glaze. Yummy… almost has a Caribbean flair.”
As you can see from the photos, Mary used her recipe to make both muffins and a loaf of bread—a little extra recipe value there! She said both stayed moist and delicious for days. This is where my earlier “superb” comment comes into play.
I made a slight variation of Mary’s recipe. I can never resist pumpkin and while I didn’t have cherries on hand, I was certain that the combination of pumpkin, coconut, and nuts alone would be wonderful and it was! I made both the muffins and the bread and loved both.
Oh, and I skipped the icing and although I’m sure this recipe is even more divine with the topping, it’s still wonderful without it. (Note: I did add more nuts to make up for the missing cherries.) And this recipe definitely has almost a Caribbean flair as Mary stated, which I also adored because seriously who can’t appreciate a little bit of the Caribbean right now?
Gluten-Free Pumpkin Sunrise Muffins Recipe
Gluten-Free Pumpkin Sunrise Muffins or Gluten-Free Pumpkin Sunrise Bread (or both)
- ½ cup butter, softened
- ¾ cups white granulated sugar
- ½ cup light brown sugar
- 2 large eggs
- 1 cup pumpkin puree
- 1 ¾ cup gluten-free all-purpose flour (see notes for which mix Mary uses; I use this mix)
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp ground cloves
- ¼ tsp ground allspice
- ½ tsp salt
- ¼ cup coconut milk
- ½ tsp vanilla extract] (I make my own using [this recipe)
- 1 cup flaked coconut (unsweetened] or [sweetened)
- ½ cup dried cherries, roughly chopped
- ¼ cup chopped pecans] or [chopped walnuts
- 2 cups confectioners’ sugar
- ¼ cup coconut milk
- ½ cup 100% maple syrup
- 1 tsp vanilla extract
- Preheat oven to 350 degrees and line 12-count muffin tin with cupcake papers and/or spray 8 ½ x 4 ½ loaf pan with non-stick spray.
- Cream together the butter, sugars, eggs, and pumpkin until blended, set aside. In a separate bowl, combine the dry ingredients with a whisk (flour through salt) ensuring all ingredients are blended.
- Gradually add ½ of the flour mixture to the pumpkin mixture and blend on low, next add the coconut milk and vanilla and blend on low. Add the remaining flour mixture and blend just until combined.
- Stir in the coconut, cherries, and pecans. With an ice cream scoop fill the muffin cups. Next, pour the remaining batter into the prepared loaf pan.
- Bake both pans in a preheated 350F degree oven. The muffins will cook a little faster…but not much since the loaf isn’t a traditional thick loaf. (Muffins: 20-23 minutes; Loaf: 23-25 minutes. Be sure to adjust time if you make only a single loaf as it will be a heavier, thicker loaf.)
- Allow both the muffins and loaf (invert the loaf onto a cooling rack) to cool.
- Combine the icing ingredients and drizzle over cooled muffins and loaf. Top with shredded coconut.
Mary uses her own gluten-free all-purpose flour blend or sometimes uses Gluten-Free Pantry All-Purpose Flour mix, which is her favorite ready-made mix.Make 18-24 muffins, two loaves, or a combination of the two.Muffins: 20-23 minutes; Loaf: 23-25 minutes. Be sure to adjust time if you make only a single loaf as it will be a heavier, thicker loaf.
Sarena (The Non-Dairy Queen) says
YUM! This looks so good!
looks delicious, I will add extra nuts and leave out the cherries! Just my preferences
This does look delish and while I may not have any dried cherries on hand there is some lovely candied ginger. Pinterest it is.
Mmmm…nice addition with the candied ginger! Good idea
Cheryl Harris says
The muffins look beautiful, but I’m really sold on the loaf–it’s too cute.
Amanda (amethystjean) says
This looks awesome. Hearty and delicious. A perfect breakfast or coffee treat.
Linda S says
These look good but I wonder if it’s possible to cut back on the sugar?
Hi Linda, you certainly could cut back on the sugar, try just 1/2 cup white sugar. Thanks for asking!
I love pumpkin! Can’t wait to try! Linda S. – you could try the recipe with stevia…or maybe honey?
Mary Tokar says
I have pumpkin in the fridge that needs to be used! Can’t wait to try these!
Pumpkin is a favorite of mine too! Can’t wait to try them!
susan reed says
made these tonight for breakfast tomorrow. can’t wait!
Thank you so much Shirley! I love your muffin madness event, thank you for including me. Between this event and all gluten-free desserts the yumminess is overflowing!
Cheers to the queen of goodness : >
Jamie S says
This recipe has a lot of ingredients but does look yummy & I do love pumpkin! Ok I’ll bake it! hehe
That loaf looks fantastic!
Love pumpkin & these look delish – can’t wait to try!
[email protected] says
i would be curious which flours she used – there is so much variation in gf all purpose blends! The combo here does sound excellent!
Tessa, I updated the recipe to show which flours and mixes Mary prefers, but I made this recipe using my simple mix of Asian white rice flour and cornstarch, plus xanthan gum, and it worked perfectly. 🙂
Thanks for including the flour blends, Shirley!
wendy brazeau says
i love being able to use coconut milk
All I can say is YUM!!!
judie witney says
these sure look and sound great
I’ll be sure to try this recipe this fall with our homegrown pumpkins! I’ll be skipping the coconut flakes though, not a fan.
I used to love sunrise muffins and I love anything with coconut and pumpkin, so this is making my mouth water!
Lindsay Ham says
Can’t say no to anything pumpkin… all year round!
These sound delisious as we adore all things pumpkin…and you are right, anything with a Caribean flair sounds awesome right about now!
I think I will try to ‘paleoize’ these. They sound delicious but I can’t do grains or refined sugars. Shouldn’t be too hard and I love the flavor combinations!!!!!
What a great idea, I have to do this as well.
Hmm I love pumpkin and I love cherry but I never thought of putting them together before. I need to try this recipe.
These muffins look great! I can’t wait to try this recipe!
The muffins look absolutely great. Good idea about making it into bread also.
Donna B says
These look great! I love pumpkin bread!! I need to try this recipe!
YUMMY! And thanks, Shirley, for your input on this recipe, too! I can hardly wait to try them!
I Love, love, love pumpkin bread and muffins! Would have to modify a bit but looks absolutely yummy!!!!!!
They look delicious.
Molly (Sprue Story) says
I love anything pumpkin all year round, and adding dried cherries (and that icing!) sounds like a great idea. I know it’s muffin month, but that loaf is awfully tempting too. 🙂
Will definitely be looking this recipe up again come fall 🙂
Megan Hart says
This would be a good recipe for the fall 🙂
Michelle Cantwell says
Looks good, but I am going to omit the coconut!
Oh my goodness, these look amazing.
Cindy W. says
I can’t wait to try making these muffins. Thanks for sharing.
these look unbelievable
My husband is not a fan of pumpkin, so these will be just for me!
They sound like a great breakfast!
susan reed says
I can’t believe I missed these!
Lewann Rice says
I am a pumpkin lover too and I will be making these really soon.
Hmm hmm! Love pumpkin muffins! These look very good!
has anyone tried using egg replacer and coconut or olive oil instead of butter? i have dairy and egg allergies…
Tracy Mann says
Cheers for thanksgiving flavors all year round!
I love pumpkin anything! I like that the recipe shows both muffins and a loaf.
I love the addition of coconut and cranberries.
Melanie Binkley says
These sound nice and adaptable
These look just like muffins a local gluten free bakery makes. AND they are my fav! LOVE.
The cherries & coconut flakes sounds like a great addition to these muffins.
Lori Lewis says
Any recipe that uses flaked coconut is a winner in my books – yum! Thanks so much for the recipe!
I LOVE pumpkin and coconut with that sounds so tasty.
These were the most popular link from last weekend’s Savoring Saturdays party. I wonder why… 😉 Thanks so much for sharing, Shirley!
So exciting! Pumpkin “anything” is a magical combination this time of year it seems. 😉
These muffins look really good!
Thanks, Bethany! I really love this flavor combination from Mary at Gluten-Free Spinner. 🙂
These look great. They could double as breakfast or dessert. I am looking for something healthy for a hiking snack and will give these a try.