This was my first time baking with gluten-free flour.  I’m currently playing The Game-On Health Challenge (come play the next round with me!), and I chose a gluten-free meal plan.  I LoVe muffins WAY too much to give them up for 6 weeks.  So, I needed to find a solution.  I was nervous waiting the 15 minutes while they baked, but they turned out light, fluffy, and moist!  My 3 ‘musts’ when it comes to muffins.


Pumpkin Gluten-Free and Vegan Muffins


  • 2 cups Gluten-free all purpose baking flour I use Bob's Red Mill
  • 1 tsp xanthan gum or flaxseed meal I used flaxseed meal
  • 2 tsp baking powder read ingredients... some are NOT gluten-free
  • 1 tsp baking soda same as baking powder
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp salt
  • 1 cup pumpkin puree
  • 1 cup unsweetened applesauce
  • 1/2 cup honey or organic agave
  • 1/4 cup olive oil
  • 1/4 cup milk of your choice I used coconut milk
  • 1 tsp pure vanilla


  1. Preheat oven to 375.
  2. In a large bowl, combine flour, xanthan gum/flaxseed meal, baking powder, baking soda, cinnamon, nutmeg, and salt. Mix well.
  3. In a separate medium-sized bowl, combine pumpkin, applesauce, honey, olive oil, milk, and vanilla.
  4. Pour wet ingredients into the dry ingredients and mix well. In a lightly greased muffin pan, pour about 1/3 cup batter into each muffin cup. Bake for 15 to 20 minutes until a toothpick comes out clean. The tops will be slightly golden brown.

Recipe Notes

Yields 1 dozen


Need other gluten-free ideas?  Try my Breakfast Quiche and my Gluten-free Crepes.

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