This post contains affiliate links. One of the things I miss most about living in Arizona is that I don’t get to see the colorful fall leaves. Fall is my favorite season, and when I lived in the Midwest, I used to go out on scenic drives to look at the changing leaves. There’s nothing more beautiful before the cold of winter sets in. However, even though I don’t get the beautiful display of fall leaves in Arizona, I do still like to celebrate fall. I can’t wear sweaters yet (it’s still in the low 90s), but I can eat yummy fall foods. I hope you enjoy this Pumpkin Spice Muffins recipe, which is gluten free and dairy free, as much as I do!
Pumpkin Spice Muffins Recipe
These muffins require just eight simple ingredients that you likely already have on hand.
1/2 cup coconut sugar
3/4 cup coconut oil, melted
1–14.5 oz. can pumpkin puree
1 1/3 cup gluten free flour (I used Bob’s Red Mill 1-to-1 Flour)
2 to 3 tsp. pumpkin spice (you may want to use more for a stronger taste.)
1/4 tsp. salt
1 tsp. baking soda
-Preheat the oven to 350 degrees.
-In a bowl, combine the melted coconut oil (make sure it has cooled a bit), coconut sugar, eggs, and pumpkin puree. Mix until blended and smooth.
-In a separate bowl, combine the flour, pumpkin spice, salt and baking soda. Mix well.
-Add the dry ingredients to the wet ingredients and stir well.
-Grease a mini muffin pan and fill with the batter.
-Bake for 20 minutes.
-Makes 36 mini muffins.
Anne Bradley says
These look delicious so I will put them on my must try list. In Australia we don’t have tins of pumpkin puree so it will be chopping for me but I am sure it will be worth the effort.