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!
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
- 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: 148 Total Fat: 9g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 8g Cholesterol: 12mg Sodium: 133mg Carbohydrates: 17g Net Carbohydrates: 0g Fiber: 1g Sugar: 11g Sugar Alcohols: 0g Protein: 2g
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)
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.
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.
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!
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!
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!
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.