Allergy Awesomeness

Spiced Pumpkin Muffins with Cinnamon Glaze (Gluten, dairy, egg, soy, peanut & tree nut free; top-8-free; vegan)

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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!

Allergy-friendly pumpkin spice muffins

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!

How to make pumpkin muffins for food allergies

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.

The best vegan pumpkin spice muffins

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.

How to make pumpkin spice muffins egg free

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!

The best gluten-free pumpkin spice muffins

Allergy-friendly pumpkin spice muffins

Spiced Pumpkin Muffins with Cinnamon Glaze (Gluten, dairy, egg, soy, peanut & tree nut free; top-8-free; vegan)

Yield: 15 muffins
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

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

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: 1
Amount 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

© Allergy Awesomeness
Category: Breakfast

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Vegan and Gluten-free Pumpkin Spice Muffins Recipe

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)

Slow Cooker Apple Pear Cider (Gluten, dairy, egg, soy, peanut & tree nut free; top 8 free; vegan) Drink recipe by AllergyAwesomeness.com

Applesauce Quick Bread (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) Recipe by AllergyAwesomeness.com

Pumpkin Scones with Spiced Glaze (Gluten, dairy, egg, soy, peanut &  tree nut free; top-8-free; vegan)

Pumpkin Scones with Spiced Glaze (Gluten, dairy, egg, soy, peanut and tree nut free; top 8 free; vegan) Breakfast recipe by AllergyAwesomeness.com

 

 

About Megan Lavin

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 you, to help you eat like you did before food allergies & dietary restrictions. You can still be awesome, even with food allergies!

Reader Interactions

Comments

  2. 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?

    Reply

  3. 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.

    Reply

    • 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.

      Reply

      • allergyawesomeness@gmail.com

        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.

        Reply

          • 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.

  4. 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

    Reply

  5. 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.

    Reply

    • allergyawesomeness@gmail.com

      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!

      Reply

  7. 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!

    Reply

      • 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!

        Reply

        • 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.

          Reply

  8. 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!!

    Reply

    • allergyawesomeness@gmail.com

      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!

      Reply

    • allergyawesomeness@gmail.com

      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! 🙂

      Reply

    • allergyawesomeness@gmail.com

      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 🙂

      Reply

    • allergyawesomeness@gmail.com

      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.

      Reply

    • allergyawesomeness@gmail.com

      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!

      Reply

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