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These would make a great addition to your Thanksgiving weekend brunch menu and since you seriously can’t tell these are Gluten and Dairy Free your guest never have to know the difference!

Gluten Free Pumpkin Pie Muffins

These Gluten Free Pumpkin Pie Muffins are great at breakfast but taste like desert!

Prep Time 5 minutes
Cook Time 25 minutes
Cooling Time 10 minutes
Total Time 30 minutes
Servings 24 muffins

Ingredients

  • 2-3/4 cup Cup4Cup Gluten Free Flour
  • 1 tsp Salt
  • 1 tsp Ground Cinnamon
  • 1 tsp Baking Soda
  • 2 cups Sugar
  • 2/3 cup Palm Sugar
  • 3 Eggs
  • 1 Can Organic Pumpkin 15 oz
  • 3/4 cup Coconut Oil
  • 1/4 cup Almond Milk
  • 1 tsp Vanilla

Optional Topping

1/4 cup palm sugar, 1 tsp pumpkin pie spice, 1/4 cup chopped pecans

Instructions

  1. 1- Preheat oven to 350 degrees.

  2. 2- Grease 2 muffins pans. (I like to do 1 regular muffin pan and 1 mini muffin pan)
  3. 3- Combine flour, salt, cinnamon, baking soda in medium bowl. Set a side.
  4. 4-In large bowl, whisk together sugars, eggs, pumpkin, coconut oil, almond milk, vanilla.
  5. 5- Slowly fold in dry ingredients to wet mixture until just combined.
  6. 6- Use 1/4 cup measuring cup to fill muffin cups to just full.
  7. 7- Bake for 25 mins (until toothpick comes out clean).
  8. 8- Sprinkle with topping. Let cool 10 mins in pan then remove to wire cooling rack.

Recipe Notes

These muffins freeze great! I package in zip locks with 4-6 muffins in each and pull them out as needed!

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