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  • Lauren

Pumpkin Spice Muffins

It's no secret I'm obsessed with muffins! They're like cake (and who doesn't love cake?!) but better for you. There are so many different kinds of muffins but pumpkin muffins are among my very favorites. Warm fall spices, pure pumpkin, rich maple syrup all mixed up into a delicious single serve grab and go breakfast or snack. Gluten free, dairy free, no eggs or oil... this recipe is Aces!

Makes 12


2 cups gluten free oat flour

1 tsp pumpkin pie spice

1 tsp baking powder

1/2 tsp baking soda


1 cup pure pumpkin puree

1/4 cup + 2 Tbs pure maple syrup

1 tsp pure vanilla extract

1/3 cup unsweetened applesauce (or ripe mashed bananas for decreased acidity)

1/2 cup non dairy milk (I used Malk brand almond milk)

Preheat oven to 400. Whisk dry ingredients together in medium bowl. Whisk wet ingredients in separate medium bowl. Add dry to wet and stir until just combined. Lightly oil muffin pan or use silicone and no oil needed! Fill muffin cups evenly and bake 18-20 minutes until toothpick comes out clean (mine were perfect at 18 minutes). Let rest in pan for 5-6 minutes before transferring to wire rack to cool completely. Watch the reel Schmear with chocolate frosting if desired, the recipe can be found here

Optional mix-ins: 1/4 cup dried fruit, 1/4 cup chopped nuts, 1/4 cup high quality chocolate or carob chips

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