Gluten-free + Dairy-free Pumpkin Muffins (Vegan Option too!)
Fall seems to have become synonymous with pumpkin EVERYTHING and I happen to enjoy it immensely! Especially as a postpartum doula, I LOVE some good grounding warming veggies and squashes cooked into meals.
These muffins are perfect to satisfy a bit of a sugar craving (without crazy amounts of sugar), they are warm and nourishing, you can eat them one handed (IYKYK) and best of all, today I’m telling you how to make them gluten-free and dairy-free with an option to go totally vegan.
Warning: Be sure to label them gf/df/vegan if you put them out for friends because they turn out so delicious no one ever realizes they might be missing anything!
Three year olds love 'em. Grandparents love 'em. Let's bake!
Gluten-Free Dairy-Free Pumpkin Muffin Recipe
Preheat oven to 400F. Grease a standard 12 muffin pan or line with paper liners.
Whisk together in a large bowl:
2 cups gluten-free all-purpose flour (I love Namaste Gluten Free Flour, but just pick your favorite!)
1 tablespoon baking powder
½ tsp salt
⅓ cup of sugar
1 tsp ground cinnamon
1 tsp ground nutmeg
Whisk together in another bowl:
2 large eggs (or substitute flax eggs)
1 cup non dairy milk
⅔ cup sugar or packed light brown sugar
¼ to ½ cup melted coconut oil (¼ cup if you are serving immediately, ½ cup if you are enjoying over a few days)
1 tsp vanilla
1 cup canned pumpkin (or cooked, cold pumpkin if you are feeling ambitious)
(optional 1 cup chopped pecans or 2 teaspoons grated orange zest)
Add the wet mixture to the flour mixture with a few light strokes just until the dry ingredients are moistened. Do not over mix, the batter should not be smooth. Divide the batter among the muffin cups.
Bake until a toothpick inserted in 1 or 2 of the muffins comes out clean, about 17 minutes.
Let cool 2-3 minutes before removing from the pan.
If not serving hot, let cool on a rack and store in an airtight container.
At my house, we will be letting the muffins cool and then topping them with frosting and telling my son that they are cupcakes for his birthday!
Mix it up: Throw in chocolate chips for a little fun. Try the same mix in a mini-muffin tin for a bite-size lunchbox treat with a slightly shorter cook time. Sub pumpkin pie spice for your other spices to give it more of that clove-y kick.
I can’t wait to hear how they turn out for you!
