Pumpkin Spice Muffins - Gluten-Free & Dairy-Free

READY IN: 35mins
Recipe by Whats Cooking

This recipe makes a big batch (approximately 24!) of moist gluten-free, dairy-free pumpkin muffins that can be refrigerated or frozen. This recipe was designed specifically for "I Can't Believe It's Not Gluten! Gluten-Free Cake Flour Mix" as the gluten-free baking mix but you should be able to substitute any light, gluten-free flour mix that contains guar or xanthan gum.

Top Review by jcrozier

I made several substitution and the muffins were still delicious. I appreciate recipes that allow for some subbing! I used Red Mill All-purpose flour plus 2 t xanthan gum, used 1/2 splenda and 1/2 molasses, and 1/2 apple sauce plus 1/2 olive oil. I added walnuts and chopped dates for fun. Muffins are delicious!

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F
  2. Mix all dry ingredients in a large bowl.
  3. Whisk wet ingredients together in a separate bowl, then fold into dry mixture.
  4. Whisk all ingredients until combined and smooth.
  5. Place muffin liners into two 12-muffin pans, and spray the insides of the papers with baking spray.
  6. Distribute batter evenly between muffin liners (approximately 1/4 cup each). Bake for 20-25 minutes.

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