Pumpkin Spice Muffins - Gluten-Free & Dairy-Free

Total Time
35mins
Prep
15 mins
Cook
20 mins

This recipe makes a big batch (approximately 24!) of moist gluten-free, dairy-free pumpkin muffins that can be refrigerated or frozen. This recipe was designed specifically for "I Can't Believe It's Not Gluten! Gluten-Free Cake Flour Mix" as the gluten-free baking mix but you should be able to substitute any light, gluten-free flour mix that contains guar or xanthan gum.

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Ingredients

Nutrition

Directions

  1. Preheat oven to 350°F
  2. Mix all dry ingredients in a large bowl.
  3. Whisk wet ingredients together in a separate bowl, then fold into dry mixture.
  4. Whisk all ingredients until combined and smooth.
  5. Place muffin liners into two 12-muffin pans, and spray the insides of the papers with baking spray.
  6. Distribute batter evenly between muffin liners (approximately 1/4 cup each). Bake for 20-25 minutes.