Pumpkin Muffins

You know it’s fall when the search for pumpkin recipes quickly increase. I love cooking with pumpkin. Pumpkin pancakes, pumpkin muffins, pumpkin pie… it doesn’t get any better than this. These pumpkin muffins are based off of this recipe, but made to be egg, dairy, soy, nut, and of course gluten free.

Pumpkin Muffins
Recipe type: Muffin
Serves: 12
Gluten, dairy, soy and egg free
  • 1 Cup Sorghum Flour
  • ½ cup Millet Flour
  • ½ cup Tapioca Flour/Starch
  • ½ cup ground flax
  • 1¼ cup brown sugar, packed
  • 2 tsp baking powder
  • 1 tsp xanthan gum
  • ¾ tsp salt
  • 1 tsp cinnamon and ¾ tsp ground ginger OR 2 tsp pumpkin pie spice
  • ¼ cup shortening or oil
  • 2 eggs worth of replacer
  • 1 cup pumpkin puree
  • 1 TBS vanilla
  1. Pre-heat oven to 350 degrees.
  2. Mix all the dry ingredients.
  3. Add the shortening or oil and mix until crumbly and well combined
  4. Add the rest of the wet ingredients and mix well.
  5. Pour into lined muffin tins - fill until almost full.
  6. Bake for 22 minutes or until golden brown and a tooth pick inserted comes out clean.
  7. Allow to cool on wire rack.


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