• Megan Sullivan

Gluten Free Pumpkin Muffins

These pumpkin muffins are delicious, easy and a great way to sneak extra nutrients into your diet.


  • 1 3/4 cups Gluten Free BAKING Flour (can easily be made with All Purpose Flour)

  • 2 eggs, for baking I always like to have my eggs at room temperature

  • 1 teaspoon baking soda

  • 1/2 teaspoon fine sea salt

  • 1/4 cup coconut oil

  • 1 teaspoon allspice

  • 1 teaspoon ground cinnamon

  • 1 cup light brown sugar, lightly packed

  • 1 cup pumpkin purée

  • 1/4 cup milk (regular, almond or coconut milk beverage), room temperature

  • 1 teaspoon vanilla extract

Optional additions: oatmeal, flax, collagen powder, chocolate chips


1. Preheat oven and line a muffin tin with 12 paper liners or spray with non-stick spray. I usually put my muffin tin on a baking sheet to prevent the bottom from burning.

2. Whisk together the dry ingredients in a large bowl and whisk together the wet ingredients in a separate bowl.

3. Stir together the wet and dry ingredients until combined and then transfer the batter to the prepared muffin tin, dividing the batter evenly between the 12 cups.

4. Bake the muffins at 400 degrees for 12-15 minutes or until done.