Gluten Free Pumpkin Muffins with Dairy Free Icing

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These gluten free, dairy free and vegan pumpkin muffins are scrumptious by themselves or smothered with icing and decorated for Halloween!  Pumpkin is where it’s at during the fall season and don’t forget Thanksgiving!

When my son walked through the door yesterday, after school, he said it smelled like “Auntie Anne’s Pretzels”! Wow, I took that as the biggest compliment, wouldn’t you? 

These gluten free pumpkin muffins smell incredible and are made with oat flour, which is a great source of fiber. Try making some homemade oat flour of your own by tossing some sprouted gluten free oats in the blender and turning them on high until grounded into a fine flour.

Our house always has One Degree Organics stocked in the pantry. I purchase it from Costco but you can also order it online here: https://onedegreeorganics.com/products/organic-sprouted-rolled-oats-us/

Pumpkin purée is also used in this recipe. You can easily make it yourself (blog post for that coming soon)! Or you can buy canned pumpkin purée at your local grocery store. Oh, make sure it’s pumpkin purée and not pumpkin pie purée. There IS a difference!

Pumpkin purée is real pumpkin which contains beta carotene, vitamin C, vitamin E, iron, and folate just to name a few of the good things!

You’ll notice I included unsweetened applesauce in this recipe. I love using applesauce in muffins. It gives them such a moist and rich flavor. But it also acts as a sweetener too!

Since this is a bigger recipe, it uses more cinnamon than what you are probably used to. Don’t skimp on it! The cinnamon and nutmeg are needed and is what fills your house with such Auntie Anne’s aroma!

Finally we get to the icing, my favorite part! Now, you can absolutely enjoy these gluten free pumpkin muffins as is. The icing is only optional but does make it more fun if you are making these for a special occasion. As you can see, I decorated mine with some crushed up gluten free graham crackers. Then added some festive Halloween characters on top!

The tulip parchment paper cups are a must for a high rise muffin and the little Halloween characters are so cute! I purchased them on Amazon, linked below:

Halloween Tulip Cupcake Liners

Halloween Cupcake Toppers

If you’re looking for some more gluten free bread/muffin recipes, here are a couple more I love for fall!

Gluten Free and Vegan Cinnamon Raisin Oat Bread

Savory Gluten Free Oat Bread

If you make any of my recipes please give me a tag me on Instagram, I’d love to shout you out!

Many Hugs,

Cathleen

muffins, pumpkin, halloween, fall, dairy free, gluten free, vegan

breakfast, desserts, snacks

Yield: 12

Author: Cathleen Crobons

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Gluten Free Pumpkin Muffins with Dairy Free Icing

Prep time: 10 MinCook time: 30 MinTotal time: 40 Min

Ingredients

Muffins

• 3 cups Oat Flour
• ½ cup Cassava Flour
• 4 teaspoons Cinnamon
• 4 teaspoons Baking Powder
• 2 teaspoon Baking Soda
• ½ teaspoon Nutmeg
• 1 cup Unsweetened Applesauce
• 1 cup Coconut Sugar
• 15 ounces Pumpkin Purée
• 4 teaspoons Pure Vanilla Extract
• ½ cup Dairy Free Milk

Icing

• 2 ¼ cups Powdered Sugar
• 4 Tablespoons Coconut Milk or Dairy Free Milk
• 1 teaspoon Pure Vanilla Extract

Instructions

Muffins

1. In a medium size bowl whisk together the gluten free flour, baking soda, baking powder, cinnamon, nutmeg together and set aside.
2. Using an electric mixer, beat together applesauce, coconut sugar, pumpkin purée, vanilla, and dairy free milk in a large bowl.
3. Then add the dry ingredients into the wet ingredients, mixing well. Now add cupcake liners or tulip cup liners to a muffin pan and spray them with cooking oil. Using a cookie or ice cream scoop, add 2 heaping scoops of batter into each liner. Bake for 30 minutes or until a toothpick comes out clean. (These muffins are bigger than normal. If you want smaller muffins, fill liners less and adjust your baking time,)
4. Let muffins completely cool before icing. If you prefer the muffins without icing, enjoy when cool or store them for later.

Icing

1. For the icing whisk together the powdered sugar, dairy free milk and vanilla. The consistency is more like Royal icing and will harden. It’s easier to frost the muffins using a piping bag or a plastic baggie with a frosting tip.
2. Feel free to decorate these muffins for a holiday or enjoy as is.

Nutrition Facts

Calories

304.56

Fat

3.22

Sat. Fat

0.58

Carbs

64.7

Fiber

3.73

Net carbs

60.95

Sugar

34.83

Protein

5.44

Sodium

366.09

Cholesterol

0

Nutritional Info is generated automatically and may not be 100% accurate.