Tuesday, August 21, 2012

Gluten Free Pumpkin Spice Muffins

I'm going to preface today's post with saying that I know it's not Fall yet. 

I blame the Fall inspired magazines that are showing up at my home, as well my mom's suggestion to start making all the Gluten Free goodies that we made last year. ;)

And these Pumpkin Spiced Muffins for tasting so good.

My mom made this recipe this past Thanksgiving + they we're out-of-this-world delicious! She adapted it from a recipe she found on Allrecipes.com by "swapping" out the wheat-based flour for some Pamela's Baking + Pancake Mix Flour instead.

These muffins are SO delicious that I made one batch of these muffins today...and I'm already planning to make a second batch tonight.

Yes, tonight!

By the time I divided the first batch up (I made big muffins and so the recipe made a dozen muffins and we had friends over) -- I realized I'd needed to whip up another batch if I wanted to have one (or two!) of these for breakfast tomorrow with my morning coffee. :)

...and some later in the afternoon.

...and some tomorrow night. ;)

I guarantee that NO ONE will know that this recipe is Gluten Free or tell you that it's not their favorite new thing to eat!

Put this on your To Do List, pronto!


To make this recipe, I started by combining all of my dry ingredients in a large bowl.

And all of the wet ingredients (the eggs, the oil + the pumpkin) into my electric mixer.

The label on the back says "Naturally Gluten Free"! Woohoo!

Once the wet ingredients were completely combined and looked like this...

I then began mixing-in 1/3 of the dry ingredients at a time. Be sure to do this on a low speed or the flour will end up going everywhere. ;)

When I was finished combining the dry + wet ingredients, it looked like this:

Using a measuring cup (I used the 1/2 size), begin filling the muffin tins. Fill them 3/4 of the way to the top.

I once again went with the square muffin tin...because it's my favorite. :)

Place the soon to be baked + delicious muffins in the oven and bake them at 350 degrees for 20-25 minutes.

Twenty to Twenty-Five minutes later your kitchen is smelling heavenly + these delicious Gluten Free wonders are ready to be devoured!

A Little Tip...
Once you remove the muffins from the oven, let them cool for about 8-10 minutes in the muffin tin before removing them.

Serve + Enjoy!

Print Friendly and PDF


  1. These look so good. I just saw the video done by GlamWithoutGluten. Your square muffin pan in awesome too. Me thinks I need to hunt one down for myself. Hope you have an awesome weekend. ~Anne

    1. Hi there! They are SO GOOD! I must make these once a week right now. They are a huge hit! I hope you get a chance to try making these + enjoy them! :))

  2. You have an error....it should say 2 TEASPOONS each of cloves, cinnamon & nutmeg. Unfortunately I didn't catch the error until after I had put it on top of my flour mixture. I tried removing some. They were a bit spicy but edible. The texture was good.


Hello + Thanks For Stopping By House 54! Please leave all your questions, comments + feedback!