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Gluten Free Cinnamon Pumpkin Muffins

I'm McKenzie
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These gluten free cinnamon pumpkin muffins were one of the top recipes on my old blog, so I knew I needed to carry it over here! When I first made these, I ended up making them three times in a week and every single time they disappeared before the end of the day. I’ve since learned to doubling the recipe so they last into a second day.

These are gluten free – and we make them egg free + dairy free/vegan – they are DELICOUS! What more could you ask for?!

Emi is the unofficial taste tester and food critic in our house. She patiently waited in front of the oven for these gluten free cinnamon pumpkin muffins to be done and probably eats half of them – that’s the best review I could ask for. 

Be sure to see the recipe variations too – add in mashed banana or chocolate chips too!

CINNAMON PUMPKIN MUFFINS | GF, DF + EF

  • 2 eggs or egg replacer for 2 eggs 
  • 3/4-1 cup granulated sugar
  • 1 cup pumpkin puree
  • 3/4 cup melted butter or coconut oil
  • 1 1/2 cups 1:1 gluten-free flour 
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 1/2 teaspoons pumpkin pie spice*
  • 1 teaspoon vanilla extract
  • pinch of salt

NOTE: You can also add 1-2 scoops Balance Complete or Power Meal to boost nutrients – this is an easy way to add protein, fiber, good fats & some enzymes too. We prefer these to regular protein powder because the carry-over benefits include supporting a healthy immune system, muscle growth and recovery, and cleansing of the digestive system. You can read more about why we love their line here.

  1. Place the eggs, sugar and pumpkin puree in a bowl, then whisk until smooth. 
  2. Add the flour, baking soda, baking powder, pumpkin pie spice, vanilla extract and salt to the bowl. Stir until just combined.
  3. Divide the batter into a 12 cup muffin tin. Bake at 400 degrees for 15 mins – until the muffins are set. Let cool, sprinkle with powdered sugar, serve and enjoy!

I’m pretty generous with batter, adding 1/4-1/3 cup per muffin for the best rise.

RECIPE NOTES:

1.  if you don’t need to be gluten-free, you can use regular white flour

2. if you don’t have pumpkin pie spice, you can use just cinnamon or cinnamon with a pinch of ground ginger, cloves and nutmeg. 

VARIATIONS:

  • Pumpkin Cream Cheese Muffins: Mix together 8 ounces of softened cream cheese with 1/4 cup sugar, 1 egg and 1/2 teaspoon vanilla extract. Place a dollop of the cream cheese mixture into each muffin cup of pumpkin batter and swirl with a toothpick. Proceed with the rest of the recipe as directed.
  • Chocolate Chip Pumpkin Muffins: Add 1 cup of chocolate chips to the batter before dividing into muffin cups.
  • Pumpkin Nut Muffins: Add 3/4 cup of chopped walnuts or pecans to the batter, proceed with the rest of the recipe as directed.
  • Pumpkin Banana Muffins: Add 1 mashed banana to the batter, then proceed with the rest of the recipe.

I know so many of you already love this recipe for gluten free cinnamon pumpkin muffins and I love when you tag me on instagram, it makes my day! If you haven’t tried them yet, they are a must! You’ll also find more gluten-free recipes here.

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