Pumpkin Spice Muffins - Gluten-Free & Dairy-Free

"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 "Recipe #189120" 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."
photo by mammaeve photo by mammaeve
photo by mammaeve
photo by mammaeve photo by mammaeve
photo by mammaeve photo by mammaeve
photo by Whats Cooking photo by Whats Cooking
Ready In:
24 muffins




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

Questions & Replies

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  1. 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!
  2. Excellent! My son is GF and my daughter is DF so these are an easy win in our house. Brought these in for the teachers at my son's preschool and everyone raved about them. I used Bob's GF flour mix (2 cups), almond meal (1/2 cup) and coconut flour. Have used both rice milk and soy milk but I think almond or coconut milk would be especially good in this. My son likes to add mini choc chips to his part of the batch and I add chopped walnuts to mine. YUM!
  3. Made these for Christmas for a family member that has a gluten allergy, and they came out great...everybody was eating them. Used Pamela's baking mix and halved the recipe and came out with a dozen large muffins. They were amazingly good!!!
  4. Made these today and they are fantastic! The whole family loved them. My son even asked if I was SURE these are gluten free! Yep, but they taste like they're not. Thanks so much, we will make these again and again. : )
  5. We are gf/cf, so wanted to try these. I used flax meal for the coconut flour (more fiber and protein), 1/2 c olive oil and 1/2 c coconut oil, sucanat, honey. I only had 1 T spice, so I put in 1 more tsp cinnamon, but I think the 2 T spice would be more flavorful. The kids loved it this way though. I had to threaten them not to eat them all in one day! They do come out very moist and a bit heavy, but they seemed to lighten up once cooled. I might cut the oil a bit next time. I did have to bake about 30 minutes too. I was surprised these rose so well, without baking powder.


  1. These are fabulous! My eldest who doesn't like pumpkin refused to taste them at first, but then ate three :0)) I subbed a third of the coconut with almond meal, and the recipe worked out super: you'd never guess they are gluten free. Update: I halved the recipe and even so I had enough batter for 15 muffins and only 12 fitted into my small oven... so I scooped the rest of the batter into three greased coffee cups and steamed them for approx. 20 minutes in my steam pan. (Insert a tootpick to check if they're done) The result was maybe even better than oven baked: tender and moist and oh so yummy!!!
  2. AWESOME muffins! I used Bob's Red Mill GF flour mix, and substituted quinoa flour for the coconut flour, canola oil for the vegetable oil, homemade pureed pumpkin/squash for the canned, silk pumpkin nog for the water/milk, and a cup of homemade applesauce for the eggs. And I threw in half a bag of GF/vegan chocolate chips. Delicious! My omnivore friends and roommates helped me eat these in record time!
  3. Awesome GF/DF recipe. I subbed flaxseed meal for the coconut flour for added protein. Love it!
  4. I love these pumpkin muffins! I didn't have any coconut flour so I added linseed meal for a healthy touch and also added walnuts. The recipe was easy to follow and the texture and colour is great. I used honey instead of maple syrup as I didn't have any, but next time, i'll try the maple syrup. What a fantastic recipe! Will be making another batch soon, as I know these won't last long!
  5. These are the best gluten-free muffins I have ever had, much less made myself! Instead of the coconut flour I used ground almonds and I used rice milk instead of water or cow's milk. Also didn't have maple syrup so I used honey and added chocolate chips. I can't believe how good these are - will most definitely make them again!


Read my gluten-free blog <a href="http://glutenfreebay.blogspot.com/">here</a>. I love cooking and always have. I learned how to cook as a young kid and I've worked as a prep cook for a catering company and for a restaurant though I am no longer working in that industry. Being a food lover, it was an unpleasant surprise to develop major food intolerances within the past few years. I've been 100% gluten-free since 07/06 out of medical necessity and am cutting down on dairy and soy since they make me ill in large quantities. I'm also working on becoming kosher. So, you'll see reflected in my recipes my recent interest in developing recipes that are both kosher and suitable for people with food allergies, without sacrificing taste. And there's lots of good stuff in my cookbooks for those of you with no food allergies, too, of course! My areas of specialty are gluten-free baking and cooking, dairy substitution, vegan and vegetarian dishes, and Jewish cooking.
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