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Gluten free pumpkin spice muffins are amazing. In fact, I'm going to go out on a limb and suggest we rename autumn "Pumpkin-Fall." And if you're anything like me and want delicious pumpkin-flavored treats year-round, we can also rename Winter, "Snowy Pumpkins" and Spring, "Blooming Pumpkins." What about Summer, you ask? I want to hear what you think we should call it. "Hot and Sweaty Pumpkins" doesn't sound quite right.

That aside, I've been craving warm breakfast foods lately. Plus, I want to boost my immune system this time of year--especially since I spend most of my week traveling to various schools with their wide variety of kiddos and alllll they bring into it. Perhaps most importantly, I want a breakfast that tastes good while still starting my day off right health-wise.

I made a checklist of what I want in the morning. Here's what I was looking for:

I found everything I was looking for in these pumpkin spice muffins!

gluten free pumpkin spice muffins
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Gluten Free Pumpkin Spice Muffins for Breakfast (or Anytime)!

Preheat your oven to 350 degrees F. Use two bowls: one for your wet ingredients and the other for your dry ingredients. One bowl should be large enough to hold all the ingredients when you combine them. I like this one (afflinks) since I can put a lid on it if I need to take a baking break.

Bowl #1

Dry Ingredients. Combine the following:

Bowl #2

Wet ingredients. Combine the following:

Combine the contents of the two bowls. Mix just until combined. Get your muffin pan, and then for the easiest cleanup, use a large spoon to fill baking cups fairly full. These muffins won't rise much. Bake for 30 minutes or until a toothpick comes out clean.

And then eat until your heart's content, no matter the pumpkin season! These gluten free pumpkin spice muffins stay good in the fridge for a couple days or a couple of months in the freezer.

Do these gluten free pumpkin spice muffins make your mouth water, or what?

If you like them and/or are looking for something similar to try (at least as far as the health profile goes -- the flavor is quite different) -- you will undoubtedly enjoy our gluten free zucchini bread. They, too, work well as muffins and are SO good. We don't hesitate to eat them for breakfast to start our days off right!

I've never been a fan of carrot cake. It may be because it goes against one of my core values, which is not to mix vegetables with dessert. I'm no scientist, but I'm pretty sure there's a separate compartment in our bellies for All Things Sweet, and anything healthy in there simply contaminates it.

But then this happened. I met it unexpectedly, and I wasn't even looking for a relationship, much less looking for love. I'd just been messing around with my mother-in-law's recipe to make it compliant with our food sensitivities, and BOOM, everything changed. But here we are, together at last.

Not only do these flavors belong together, but they're (gasp!) full of good things for your body.

Sheesh. Does this mean I need to rethink my core values? It probably does, because darnit, I'm not letting this carrot cake go. It's a keeper.

Carrot Cake for Everyone (Even for People Who Think They Don't Like It) Recipe

Heat oven to 300 degrees F. Line two 9-inch round pans with parchment paper. I like pans like these (afflinks). I prefer unbleached paper for health reasons.

You'll need two relatively big mixing bowls and one small one (a regular cereal bowl is more than enough for the latter).

Before you do anything else, make two flax eggs (healthy already, I say!). If you're already giving me the side-eye, you're welcome to use regular eggs instead of eggs made from flaxseed. Or one flax egg and one regular. You have options here. Regular eggs (or one of each) make the cake less crumbly than the flax eggs alone do, but I don't mind crumbly, personally.

To make flax eggs, all you need is two tablespoons of flaxseed. Put them in the small bowl. If you're going the flaxseed instead of egg route, add six tablespoons of water to the flaxseeds. No need to mix; just let the flaxseed absorb the water while you move forward through the other steps. Note: if you use flax eggs instead of traditional eggs, your recipe is vegan!

Bowl #1

I prefer to use a glass mixing-measuring bowl combination like this one so the boiling water doesn't affect the plastic, and also to spare me washing extra dishes.

Mix all this goodness together. I mix along the way to combine the ingredients more evenly.

Bowl #2. Mix the following ingredients together:

Now's the time to mix your flax eggs into the first bowl if you've chosen that option.

Combine the contents of the two bowls. Bake for approximately 1 hour if you've used regular eggs. Add 10-15 minutes if you're using flax eggs or a combination of both (the toothpick test will help you know when it's done). Let the cakes cool in the pans for awhile before transferring them to your cake plate. I use a plate similar to this version because it has a lid to keep the cake fresh.

Cupcake option: same recipe, but use baking cups in a muffin pan (even if it's nonstick) and cut the baking time approximately in half. Start checking the cupcakes at about 30 minutes. Depending how full you fill the cups, it should make about two dozen.

Dress up the cake however you'd like. We enjoy putting non-dairy (or dairy) yogurt on it instead of frosting since the cake is already pretty sweet, but I don't want you to judge me too harshly. We may have experimented with chocolate chips in it once or twice, as well, thanks to our daughter's suggestion.

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