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.
If you can have eggs, you could try out these Healthy Pumpkin Muffins from fellow bloggers: The Clean Eating Couple.
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! You can check out another pumpkin-filled dessert that you will enjoy. Here is my gluten-free pumpkin cake that you can make at home.
Spiced Pumpkin Muffins with Cinnamon Glaze (Gluten, dairy, egg, soy, peanut & tree nut free; top-8-free; vegan)
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!
Ingredients
- MUFFIN:
- ½ cup canola oil
- 3 flax eggs (3 Tablespoons ground flax seeds + 7.5 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
- 1/2 tsp xanthan gum (omit if your flour blend already includes xanthan)
- 1/2 tsp vanilla
- 1 and ¾ cup gluten-free flour
- CINNAMON GLAZE:
- 1/2 cup powdered sugar
- 1/2 - 3/4 Tablespoon rice milk
- 1/2 teaspoon cinnamon
Instructions
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 3/4 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.
Notes
Adapted from: Smells Like Home
Nutrition Information:
Yield: 15 Serving Size: 1Amount Per Serving: Calories: 148Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 12mgSodium: 133mgCarbohydrates: 17gFiber: 1gSugar: 11gProtein: 2g
This data was provided and calculated by Nutritionix on 11/12/2019
DON’T FORGET TO PIN THIS, SO YOU DON’T LOOSE IT! ALSO, BE SURE TO CHECK OUT MY OTHER ALLERGY-FRIENDLY PINTEREST BOARDS.
Looking for other fall recipes? Try these other favorites:
Slow Cooker Apple Pear Cider (Gluten, dairy, egg, soy, peanut & tree nut free; top-8-free; vegan)
Applesauce Quick Bread (Gluten, dairy, egg, soy, peanut & tree nut free; top-8-free; vegan)
Hi! I’m Megan, a mom to four kids, two with multiple food allergies & one with EOE. I’m a published cookbook author that constantly tweaks recipes to make them allergy friendly–it’s an addiction. I share every recipe & tip with the hope that they help you as you manage your food allergies & dietary restrictions. You can still be awesome, even with food allergies!
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Ana L Passadore
Hi! Just trying this now. Can they be freezed for later consumption?
Thanks 🙂
Megan Lavin
Yes 🙂
Lynsey
I made these tonight! I had leftover pumpkin from a recipe I tried to make (a different person’s recipe) and I should have known to stick to Megan’s recipes! These muffins are quick and easy. And SO good. Do not skip the glaze! I will be making these again (and again).
Megan Lavin
Thanks so much Lynsey for letting me know you liked them. It means a lot to get feedback like this.
Vanessa
Thank you so much for this recipe, and for your website! It has encouraged me so much. I made these muffins, with a few substitutions (guar gum for xanthan gum,
sunflower oil for canola oil) for my son, who has many allergies (wheat, milk, egg, soy, corn, peanut, treenut, coconut, oat). I was nervous, because we have just started figuring out all these allergies! But they turned out wonderfully! I was wondering, would you substitute mashed banana for pumpkin purée?
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Hi. So glad you found me too! If you’re looking for a banana muffin, try this one, instead of trying to do substitutions: https://allergyawesomeness.com/banana-muffins-gf-df-egg-peanuttree-nut-free-top-8-free-vegan/
Susie
Hi! These muffins are so so good. I like them a little better as mini muffins. They aren’t quite as “wet” But they are yummy either way!
Megan Lavin
Great to know, thanks for the tip Susie!
Kim Laybourne
Well I used Bob’s Red Mill egg replacer, coconut flour and Pamela’s not Xanthan not Guar baking binder. It turned out really dry and was burning the tops without coming the middle. So I tried adding about 1 cup of water to other half of batter and it seams to have moistened it a bit. I’ll have to play around with my next batch to see if I can’t get it right. I’ll probably use less flour. The batter tastes really good though.
Kim Laybourne
I meant without coming the middle…. Well I tried again using maybe 1/2-3/4 cups coconut flour left out the not Xanthan not Guar gum baking binder and the mix was a lot more moist but I’m afraid they just do not bake like bread or cake. They don’t rise and they don’t fill out the cupcake papers.
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Kim, allergy baking is very finicky and I would never recommend using different flours and egg replacers than what is called for. Coconut flour is extremely different and absorbs liquids far more than my blend that I call for. Best of luck baking.
Angela
Hello! Could I use oat flour instead of the gluten free one or do you not recommend that as a swap? Thank you!
Megan Lavin
Hi Angela. I wish gluten free flours were that easy to swap. No, I would never recommend using a different flour, whether in my recipe or someone else’s. They all absorb liquid different and affect the taste and texture.
Gianna
Hi. Looks great. I’d like to use eggs in this recipe instead of the substitute. Do you have a suggestion on how many to use? Thanks
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Hi Gianna I’d try three eggs 🙂
Natalie
I made these yesterday and followed the recipe to a T. I too couldn’t get the inside to cook like the lady above. Researched it and found out is that sometimes you have to mix the gluten free flour maybe with a bit of coconut flour to get that to dry a bit. No attempt to cook them longer with dry this moistness. I’m attempting again today with a little bit of coconut flour.
Jan S
Oh……perhaps this was my problem with the inside being moist like pudding? Bob’s Red Mill 1-1 Baking Flour HAS Xanthan Gum already. Megan, please note in your recipes to check for this and omit Xanthan if the flour already includes it. I’m new at this allergy eating/ baking thing!
Megan Lavin
Hey Jan, I’m sorry to hear the muffins didn’t turn out how you would have liked. I don’t think coconut oil swap would have made a difference, neither some extra xanthan. My guess would be the flour blend, as all brands differ slightly, or your oven bakes slower.
If the inside wasn’t cooked long enough, I’d try 5-10 more minutes next time.
Or, try my homemade flour blend (if you click on the flour in the recipe, it should take you there). Or, try Walmart’s Great Value All Purpose Gluten-free Flour, or King Arthur’s Cup for Cup. I make these all of the time, and use one of those three flours and it works great. I hope it turns out better next time.
Jan
I used Bob’s Red Mill gluten free 1-1. I will definitely try the recipe again. Although they did pull from the sides and toothpicks were clean I’ll bake them longer. My oven is a propane gas convert from electric. So sorry I did this… never sure how things will turn out even with additional temp adjustments. Thanks for your reply.
Megan Lavin
That’s got to be frustrating have an unreliable oven. I’m so sorry to hear. Hoping for better results next time!
Ashley Watts
Hello!!
I’m wondering if I use a store bought 1:1 gf flour mix, do I omit the xanthum gum?
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Hi Ashley! As long as the 1:1 gluten-free flour mix already has xanthan, then yes, you can omit the amount called for in my recipe. Enjoy!
Jan S
Oh……perhaps this was my problem with the inside being moist like pudding? Bob’s Red Mill 1-1 Baking Flour HAS Xanthan Gum already. Megan, please note in your recipes to check for this and omit Xanthan if the flour already includes it. I’m new at this allergy eating/ baking thing!
Christine N
I made these and they were tasty!
I ended up using the entire can of pumpkin as I didn’t want to leave ~1/4c. pumpkin leftover and I probably should have bumped the cooking time and flour amounts slightly. They taste like and have the texture of pumpkin pie filling as a muffin, which is maybe not how the original recipe intended, but were still good!
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Thanks for letting us know your tweaks. So happy you liked them!
Christine
Two years later and I’m still making these muffins!
Recently, I have embarked on a top 12 free elimination diet (No gluten, dairy, eggs, soy, peanuts, tree nuts, legumes, chicken, beef, rice, corn or oats) for my breastfed baby and these modify beautifully! I used a blend of light buckwheat (dark wouldn’t work as it absorbs liquid differently), sorghum, millet, potato starch and tapioca and omitted the xanthan gum and they turn out 👌👌👌👌👌. I’ve taken to doubling the recipe to use the entire 796ml can of pumpkin and I have no regrets. Thank you for all the recipe development you do!
Megan Lavin
I love this comment. I love savvy readers like yourself that figure out ways to tweak it. It’s so nice when you comment, because I’m sure your work arounds will help future readers. Thank you for taking the time to share it.
Kristina
This may be weird, but I would love to hear more about what you eat day-to-day! My breastfed baby has most of those food intolerances too and I feel like I’m losing my mind with all of the things I can’t eat 😫
Jenna
Hello! I tried these but they were super moist in the middle and looked like they didn’t bake through. I did everything according tot he recipe, but am wondering if I did something wrong. They were very gooy. Any suggestions would be great! Thanks!!
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Hi! I’m at a high altitude and every oven bakes differently. I wouldn’t take them out of your oven until a toothpick pushed in the middle comes out clean. Or, if when you touch them with your finger they bounce back slightly. I’d also make sure you’re not using a different flour blend, as that makes a big difference. And, don’t forget the step to let them cool in the pan for 5 minutes before turning them out to cool completely. Eat once fully cooled. That should fix it. Thanks!
Diane
Hi Jenna! I had this same problem with the sticky, not done center. I’m looking for help on that also. Help, please!
Megan Lavin
Hi ladies! I’m sorry to hear that. Did you use a different flour blend? Did you scoop and level when measuring your flour? All ovens are different, so if it needs to cook longer, do so. Cook until the middle springs back when you touch it with your finger. You could also try filling your muffin tins a little less. I hope one of those work arounds helps.
Jan S
Oh……perhaps this was my problem with the inside being moist like pudding? Bob’s Red Mill 1-1 Baking Flour HAS Xanthan Gum already. Megan, please note in your recipes to check for this and omit Xanthan if the flour already includes it. I’m new at this allergy eating/ baking thing!
Jan S.
Jenna, I had the same problem. I did use coconut oil instead of the canola – But.my online research said that the swap shouldn’t make a difference. The result was pudding like/ uncooked tasting / looking. Have you resolved the problem on additional attempts?
Raelene Lowry
Can I substitute the gf flour for whole and white? What measurements would you recommend?
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Hi Raelene, thanks for commenting. I’ve only ever tried subbing it out with all purpose regular flour. I’ve never tried a whole and white combo. Usually, when recommending all purpose, I say to do 1:1, and omit the xanthan gum. Enjoy! 🙂
Jacqui
These look delicious! Could you use coconut sugar in place of regular sugar?
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Hi Jacqui! Thanks for stopping by. I’ve never tried it with coconut sugar, but I would think it’d be fine. If you do try it, please report back for others to see. Thanks 🙂
Kelly
What gluten free flour do you recommend…trying to backe for someone who is allergic to wheat and nuts….
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Hi Kelly. How nice of you to bake for your friend. If you look in the recipe, I link to the flour blend that I most recommend. If you’re looking for a pre-packaged one, I like Wal-Mart’s or Bob’s Red Mill. Happy baking.
Lauren
That glaze though!! I could definitely put some of these away with a big cup of tea this morning!
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Thanks. Yes, it’s #allabouttheglaze 🙂
Alisa Fleming
These look spot on for indulgence Megan! I want to reach through the screen and grab one to have with tea right now.
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Great idea–these WOULD go good with tea. Just another reason to make them 🙂
Alicia Pope
Yay for fall and pumpkin muffins! My favorite part of fall might be getting to wear plaid again and seeing all the colors change in the mountains.
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Yes to plaid wearing! 🙂
Amanda
These muffins look so moist. I can almost smell them baking! 🙂 These may become my favorite p.umpkin muffin
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I used to have a recipe I thought was great, and almost didn’t try tweaking it again. These are now my favorite and I”m glad I did!
Kristina
spice of life – YES! I’ll agree with that. and the texture of these muffins looks PERFECT. saving this one to try soon…
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I’m glad we’re in agreement 🙂
Tiffany deSilva
These muffins look so delicious and easy to make! I can’t wait to have my girls try them out!
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Thanks Tiffany! I hope you and your girls enjoy them as much as me and my boys did!
jules
Sign me up for anything pumpkin spice! Looks delish!
~jules
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I know, right? Pumpkin Spice is THE BEST.