A quick and easy fall snack you’ll make over and over!

This gluten free pumpkin muffin recipe (which also happens to be vegan) became an accidental staple in our house this past year. Right around October, when I really start craving anything cinnamon’y and pumpkin’y, I stumbled on a recipe for pumpkin bread. A tried and true favorite and classic fall staple. Well, as any allergy family knows, it sometimes takes a bit of tweaking to make it a perfect fit.

The winning combination of ingredients had to sing to the gluten-, dairy-, and nut-free angels. We also have a kiddo of a slightly picky nature who prefers the shape and ease-of-use of muffins vs. a loaf.

Well, after several tweaks and variations, we finally landed on what seems to be the final product. I mentioned this has become an accidental staple in our house and by that I mean we make BOTH a dozen of these muffins AND a pumpkin loaf every 3 weeks or so. Both freeze perfectly (slice the loaves first and individually wrap the slices before freezing) and make such an easy and quick breakfast, snack, or treat after a quick 30 seconds in the microwave to warm.

These are also AMAZING with some quick and easy homemade cream cheese frosting! I cannot tolerate dairy, but I am told these muffins taste like fresh cinnamon rolls when you add the frosting. I will have to experiment with some sort of vegan cream cheese frosting and see if I can’t make this dream a reality for the rest of us avoiding dairy as well.

The Deets

The recipe calls for 1 cup of canned pumpkin, which is about 1/2 can (if using 15 ounce size). Instead of finding another use for that left over 1/2 can or risk it going to waste, I just double the recipe and make a two dozen muffins or one dozen muffins plus one regular-sized loaf. I even bake them side by side in the oven (a loaf may require a longer length of time).

Okay, so some notes on a few of the chosen ingredients:

• Sugar: I use 1/3 cup white sugar and 1/3 brown sugar because we like some of that molasses flavor. You could use 2/3 of just one of those sugars and both would taste great (your muffins might just be slightly denser with more brown sugar).
• Allspice: This note is for the fellow nut allergy families out there. There is a myth that those with nut allergies cannot enjoy allspice. According to the Encyclopedia of Spice, allspice is actually a berry, belonging to the Myrtle family, that smells like a combination of spices, especially cinnamon, cloves, ginger and nutmeg. Consult with you allergist prior to consuming, but it is safe for most.
• Applesauce: We use applesauce ALOT in baking as a substitute for eggs. It’s a super easy and convenient way to transform many baked goods into vegan options for those with egg allergies. We actually just keep those handy 3.2 oz applesauce snack packets in the pantry at all times and each packet equals roughly one egg.
• Pumpkin: Again, this recipe calls for roughly 1/2 of one 15 oz can of pumpkin. Just use the whole can and double the recipe to make the most of that precious pumpkin!

Enjoy!

Whether you enjoy one of these for breakfast or just a yummy fall treat, let us know if it is truly the best gluten free pumpkin muffin!

Equipment Needed

Muffin Liners

Muffin Pan

Mixing Bowls