Moist, soft muffins with the perfect crumb. Packed with fall spices and dripping with a perky cinnamon glaze, this muffin is perfect for breakfast, or a snack. These Allergy-friendly Spiced Pumpkin Muffins with Cinnamon Glaze are free of: gluten, dairy, egg, soy, peanut and tree nuts. They’re also top-8-free and vegan too!
I know some people like to make fun of how pumpkin spice takes over from September on…but I say: BRING IT ON!
I love pumpkin spice–I might even call it the spice of life. It is just so darn yummy!
As you all know my muffin obsession, it should be no surprise that I wanted to put pumpkin spice in a portable, moist, breakfast muffin. I really was going to leave it at that, but then I remembered this delicious spiced glaze I did for my pumpkin scones, and well…I had to add something similar. So, I’m not sure these count as a “breakfast” anymore, since they have the added sugar on top–but being the rebels we are, my family ate them for breakfast and I didn’t feel bad about it. My kids also love these for after-school snacks.
I really think the texture on these are SPOT ON. Often with gluten-free baking it is too moist, or too close textured. These are light and just the right amount of moistness. You’d never know there isn’t wheat, dairy or egg in these. They taste just like traditional pumpkin spice muffins, just made allergy-friendly and vegan!
I used ground flax seeds, or “flax eggs” for the egg substitute. I know sometimes it can be a pain to find ground flax seeds (I linked to some in the recipe), but I really think they help baked goods have the traditional texture, and they give good Omega 3’s–so it helps me feel better about that glaze.
What other fall traditions do you have in place? Besides making lots of pumpkin stuff, I can’t wait to take my kids to a corn maze, rake leaves (and of course jump in them!), go to a pumpkin patch, carve pumpkins…so much fun stuff to do! Be sure to follow me on Instagram as I do lots of behind-the-scenes Instagram stories where you can see what me and my family are up to this fall.
I hope you have a pumpkin spice filled, chilly morning, crunchy leaves type of fall with lots of good memories and of course, good muffins!
- ½ cup canola oil
- 3 flax eggs (3 Tablespoons ground flax seeds + 7 and ½ Tablespoons water)
- 1 and ½ cups granulated sugar
- 1 and ½ cups canned pumpkin purée (not pie filling)
- 2 tsp pumpkin pie spice
- ½ tsp salt
- 1 ½ tsp baking powder
- ½ tsp xanthan gum (omit if your flour blend already has this included)
- ½ tsp vanilla
- 1 and ¾ cup gluten-free flour
- CINNAMON GLAZE:
- ½ cup powdered sugar
- ½ - ¾ Tablespoon rice milk (plain or vanilla work)
- ½ teaspoon cinnamon
- Preheat your oven to 350 degrees F. Grease or insert paper liners into a cupcake tin.
- In a stand mixer with the paddle attachment, mix your wet ingredients: oil, flax eggs,pumpkin puree and vanilla.
- With the stand mixer on slow, add in your dry ingredients one at a time: sugar, pumpkin pie spice, salt, baking powder, and xanthan. Scrape the sides of the bowl as necessary to make sure everything is incorporated well.
- Finally, add in your flour. Only stir it until it's just combined. Don't over mix.
- Fill your muffins about ¾ full. I find this makes anywhere from 12-16 muffins, depending on how big you make them.
- Bake 22-25 minutes, depending on oven--until the tops and sides are done and they spring back slightly when touched.
- While they bake, mix the ingredients together for the glaze. Once the muffins have cooled, drizzle the icing on top. Be sure to have something underneath to catch the drips. You can make the icing as thick or as thin as you like by either adding more powdered sugar to thicken, or more rice milk to thin.
- Keep covered at room temperature.
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Looking for other fall recipes? Try these other favorites: