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!
- MUFFIN:
- 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.
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)
Sign me up for anything pumpkin spice! Looks delish!
~jules
I know, right? Pumpkin Spice is THE BEST.
These muffins look so delicious and easy to make! I can’t wait to have my girls try them out!
Thanks Tiffany! I hope you and your girls enjoy them as much as me and my boys did!
spice of life – YES! I’ll agree with that. and the texture of these muffins looks PERFECT. saving this one to try soon…
I’m glad we’re in agreement 🙂
These muffins look so moist. I can almost smell them baking! 🙂 These may become my favorite p.umpkin muffin
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!
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.
Yes to plaid wearing! 🙂
These look spot on for indulgence Megan! I want to reach through the screen and grab one to have with tea right now.
Great idea–these WOULD go good with tea. Just another reason to make them 🙂
That glaze though!! I could definitely put some of these away with a big cup of tea this morning!
Thanks. Yes, it’s #allabouttheglaze 🙂