Enjoy these gluten-free pumpkin muffins that are also dairy-free, egg-free, and refined sugar-free. Perfect for the fall!
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Want to know one of the places I hate to go the most?
The bakery aisles at the grocery store…
Or Costco, with the wafting deliciously sweet smells and gigantic boxes of treats…
Or any coffee shop that serve beautiful little breakfast bites…
Because 99.9% of what is offered at those places is completely off limits when you don’t eat gluten or dairy.
I’ll be honest. I love breakfast treats. I eat a healthy diet with tons of whole foods and organic (just about) everything – but I would be lying if I said I didn’t LOVE muffins, scones, or bagels.
Last week, I got to thinking about how wonderful it would be to just pop down to the bakery and buy a few things. I was daydreaming about it actually. Daydreaming to the point of popping open Yelp and finding that there actually IS a vegan and gluten-free bakery in my area (something I had NO idea about).
But then, before I even got my jacket and shoes on… I got to thinking, “I really don’t want to spend $3 on a muffin. In what world is ONE $3 muffin a good deal just because I can’t have gluten and dairy? I’m sure I could make them at home for much cheaper – and have a whole batch for the week ahead instead of just one.”
In the past few weeks, I’ve just started venturing into the world of making my own breakfast treats at home. I know that it’s more work, but it’s also pretty rewarding.
I can make what I want. I know what’s in them. I can have as much or as little as I want with the same amount of effort. And I don’t have to worry about hidden ingredients that aren’t shared on a label or at a bakery.
Now I’m trying pumpkin muffins. My first try has turned out to be delicious! These muffins are moist, fluffy, and don’t leave you wishing for a different flavor or texture like so many other gluten-free muffins do.
In this post, I’ll walk you through how I make these delicious gluten-free muffins, plus the swaps I use to make them dairy-free and egg-free.
How to make pumpkin muffins gluten-free
To make pumpkin muffins gluten-free, you’ll simply want to use a gluten-free flour blend in place of traditional all purpose flour that contains wheat.
I like to use King Arthur Measure for Measure baking flour for most of my baking, but in this recipe, I used Bob’s Red Mill all purpose baking powder. Any gluten-free flour blend you have on hand will work for this recipe.
If your gluten-free flour blend does not have xanthan gum, be sure to add that as it helps to bind the muffins like gluten would from all purpose flour.
How to make gluten-free pumpkin muffins dairy-free
To make these gluten-free pumpkin muffins dairy-free, you’ll want to use a dairy-free milk option instead of cow’s milk. For this recipe, I chose Silk coconut milk, because it’s what I had on hand.
You’ll also want to swap out butter for a dairy-free option in this recipe too. I chose to use coconut oil, but you can also swap this ingredient for vegan butter. Check if your vegan butter is salted, so if it is, you omit the salt from the recipe later on. No one likes salty muffins!
How to make gluten-free pumpkin muffins egg-free
To make these gluten-free pumpkin muffins egg-free, we need to replace the egg for something that will bind the ingredients together. In various recipes, you can choose what you replace eggs with: pumpkin puree, bananas, applesauce, or an egg substitute.
For this recipe, I opted to pumpkin puree. You can also use a flax egg if you wish, which can be made quickly and easily. Mix together one tablespoon ground flaxseed meal with three tablespoons of warm water, and let sit for 5 minutes on the counter to thicken. Then add it to the recipe as you would a regular egg.
Gluten-free pumpkin muffins step-by-step
Prepare the oven and muffin pan
Preheat the oven to 350 degrees F. Line or grease a muffin pan.
Mix the dry ingredients
In a large bowl, combine the flour, sugar, baking powder, xanthan gum, salt, cinnamon, and pumpkin pie spice. Stir to combine.
Mix the wet ingredients
In a small bowl, stir together pumpkin, coconut milk, maple syrup, and melted coconut oil.
Combine wet and dry ingredients
Pour the wet ingredients into the flour mixture and stir to combine well.
Pour into muffin cups or prepared muffin pan
Divide the batter among the 12 cups and transfer to the oven.
Bake the gluten-free pumpkin muffins
Bake for 20 to 25 minutes at 350 degrees F. You’ll know they’re done when a toothpick comes out clean when inserted into the center.
Cool and enjoy
Cool, then enjoy. Try not to eat them all in one sitting.
Prep ahead tip: Double (or triple!) the batch to stock your freezer. Wrap each muffin in plastic wrap then place in a freezer bag. When ready to eat, remove the plastic wrap and microwave for 30 seconds.
- 1 3/4 cups Gluten-free flour blend (I used Bob's Red Mill)
- 3/4 cup sugar
- 1 tbs baking powder
- 1 tsp xanthan gum
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1 tsp pumpkin pie spice
- 1/2 cup coconut oil, melted
- 1 cup pumpkin puree
- 1/2 cup unsweetened coconut milk (any non-dairy milk will do)
- 2 tbsp maple syrup
- Preheat the oven to 350 degrees F. Line or grease a muffin pan.
- In a large bowl, combine the flour, sugar, baking powder, xanthan gum, salt, cinnamon, and pumpkin pie spice. Stir to combine.
- In a small bowl, stir together pumpkin, coconut milk, maple syrup, and melted coconut oil.
- Pour the wet ingredients into the flour mixture and stir to combine well.
- Divide the batter among the 12 cups and bake for 20 to 25 minutes. You'll know they're done when a toothpick comes out clean when inserted into the center.
- Cool, then enjoy. Try not to eat them all in one sitting.
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