This gluten free pumpkin spice muffin recipe is a gentle adaptation of Broma Bakery’s delightful pumpkin bread. Instead of slicing a loaf (which I never seem to do evenly), I opted for muffins to keep things simple. The result? Soft, fluffy muffins wrapped in warm pumpkin spice. They pair perfectly with crisp fall mornings or as a mid-day snack with a favourite hot beverage.

The original recipe is practically perfect. Without compromising flavor or texture, I only made a few small adjustments to accommodate the gluten free conversion.

Favourite Takeaways:

1. Incredibly moist
2. Not a terrible amount of sugar
3. A perfect muffin from September to December

Adding to the above, these pumpkin spice muffins are very light and fluffy! This recipe is also really convenient, should you have any leftover pumpkin puree that needs to be used.

alteration notes:

• Increased baking powder
• Reduced salt
• Used pumpkin spice
• Omitted nutmeg + cloves
• Increased cinnamon
• Used brown sugar
• Used regular milk
• Used olive oil

approximate times:

• Prep: 10-15 minutes
• Bake: 14-17 minutes

ingredients

d r y

• 1 + 1/2 cups GF all purpose flour 
• 1/2 cup brown sugar (or coconut sugar)
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 2 + 1/2 teaspoons cinnamon
• 1 + 1/2 teaspoons pumpkin spice (or allspice)
• 1/2 teaspoon sea salt

w e t

• 2 eggs (or flax eggs)
• 1/2 cup olive oil
• 1/4 cup pure maple syrup
• 1 cup pumpkin puree
• 1/3 cup milk
• 1 teaspoon pure vanilla extract

directions

1. Preheat oven to 350 F.
2. Prep a muffin pan with baking cups or parchment paper
3. In a large bowl, whisk together the flour, sugar, baking soda, baking powder, cinnamon, spice, salt
4. Make a well in the center of the dry ingredients, set aside
5. In a medium bowl whisk together the eggs, oil, syrup, puree, milk, vanilla
6. Transfer the wet mixture to the dry mixture – lightly mix until combined
7. Divide batter evenly amongst muffin tins (filled to the top)
8. Bake for 14-17 mins or until a toothpick (insert in the center) comes out clean – should be a rich brown
9. Cool slightly (1-2 mins) before transferring onto a cooling rack

further insights:

• serves 11 medium/large or 12 small/medium (GF flour tends to yield less)
• chose a Gluten Free flour with Xanthan Gum
• combined the wet to dry mixture using a spatula
• used a medium cookie scoop to divide the batter 
• can be made ahead and stored in airtight container – about 1 day prior
• freezes well in airtight container

Additional gluten free fall and winter muffin recipes:

• apple + spice
• carrot + banana + apple

If you have any questions about the recipe feel free to leave a note in the comments section below.

JESSICA. xx

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