Pumpkin Spice Muffins Recipe
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

3 eggs

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.

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