Pumpkin Spice Muffins (Gluten Free)


It’s that time of the year again. You know, the time of the year for pumpkin spice everything. Normally I’m not a huge pumpkin person, but this year I’ve really been into. I prefer my pumpkin goods to only have a hint of pumpkin spice instead of being too overwhelmed with pumpkin spice.

These muffins have just the right amount of pumpkin spice. They are super moist, sorry if you’re bothered by the word. They are light and fluffy, and good. You need to make them.

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Pumpkin Spice Muffins (Gluten Free)
Light and fluffy, gluten free pumpkin muffins.
  • 1 egg
  • 1/3 cup maple syrup
  • 2 tbsp coconut sugar
  • 1/3 cup coconut oil (melted)
  • 1/2 cup pumpkin puree
  • 1/3 cup + 2 tbsp nut milk
  • 1 tsp vanilla extract
  • 1 cup gluten free flour*
  • 1 cup almond flour
  • 1 tsp pumpkin spice
  • 2 tsp baking powder
  • pinch of salt
1. Preheat oven to 350 F. Mix the egg, maple syrup and coconut sugar until combined. Then add in the coconut oil and pumpkin puree and mix until combined. Stir in the nut milk and vanilla and mix until combined.2. Fold in the gluten free flour, almond flour, pumpkin spice, baking powder and salt.3. Line a muffin tin with paper cups. Fill muffin cups 2/3 full. Bake for 17-20 minutes. Insert a toothpick to check for doneness. Muffins are done when the toothpick comes out clean4. Store in the fridge for up to 5 days.
Prep time: Cook time: Total time: Yield: 8 muffins
  • I used Bob’s Red Mill gluten free flour blend. I haven’t tried any other gluten free blends.

Jasmine ComerComment