wheat free pumpkin muffins
Wheat Free Pumpkin Muffins
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins

These muffins are free of dairy, eggs, soy, wheat/gluten, peanuts, and tree nuts.

Servings: 12 muffins
Author: Kristi
  • 2 tablespoons flax seed meal
  • 6 tablespoons warm water
  • 1 (15) oz can pumpkin puree
  • 1 teaspoon vanilla extract
  • 3 tablespoons "safe" milk such as rice milk
  • 3/4 cup granulated sugar
  • 1-1/2 cups gluten-free all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 tsp. ground nutmeg
  • 1/8 tsp. ground cloves
  1. Preheat oven to 350 degrees F. Spray muffin tin with cooking spray.

  2. In a small bowl, combine the flax seed meal and warm water. Let sit for 3-5 minutes until the mixture is thickened.

  3.  In a mixing bowl, cream together the sugar, pumpkin puree, flax seed meal mixture, vanilla and "safe" milk. In a separate bowl, combine the flour, salt, baking soda, cinnamon, nutmeg and cloves. Add dry mixture to the pumpkin mixture and stir until dry mixture is moistened.

  4. Spoon batter into muffin tin filling each muffin cup about 3/4 full. Bake for 20-25 minutes or until a toothpick inserted in the middle of one of the muffins comes out clean.