Moist, smooth muffins with the right crumb. Filled with fall spices and dripping with a perky cinnamon glaze, this muffin is ideal for breakfast, or a snack. These Allergy-friendly Spiced Pumpkin Muffins with Cinnamon Glaze are freed from: gluten, dairy, egg, soy, peanut and tree nuts. They’re additionally top-8-free and vegan too!
I do know some individuals wish to make enjoyable of how pumpkin spice takes over from September on…however I say: BRING IT ON!
I really like pumpkin spice–I would even name it the spice of life. It’s simply so darn yummy!
As you all know my muffin obsession, it ought to be no shock that I wished to place pumpkin spice in a transportable, moist, breakfast muffin. I actually was going to depart it at that, however then I remembered this scrumptious spiced glaze I did for my pumpkin scones, and nicely…I had so as to add one thing related. So, I’m unsure these rely as a “breakfast” anymore, since they’ve the added sugar on high–however being the rebels we’re, my household ate them for breakfast and I didn’t really feel dangerous about it. My youngsters additionally love these for after-school snacks.
I actually suppose the feel on these are SPOT ON. Usually with gluten-free baking it’s too moist, or too shut textured. These are gentle and simply the correct quantity of moistness. You’d by no means know there isn’t wheat, dairy or egg in these. They style identical to conventional pumpkin spice muffins, simply made allergy-friendly and vegan!
I used floor flax seeds, or “flax eggs” for the egg substitute. I do know typically it may be a ache to search out floor flax seeds (I linked to some within the recipe), however I actually suppose they assist baked items have the standard texture, and so they give good Omega 3’s–so it helps me really feel higher about that glaze.
What different fall traditions do you’ve got in place? Apart from making numerous pumpkin stuff, I can’t wait to take my youngsters to a corn maze, rake leaves (and naturally soar in them!), go to a pumpkin patch, carve pumpkins…a lot enjoyable stuff to do! You’ll want to observe me on Instagram as I do numerous behind-the-scenes Instagram tales the place you may see what me and my household are as much as this fall.
I hope you’ve got a pumpkin spice stuffed, chilly morning, crunchy leaves kind of fall with numerous good recollections and naturally, good muffins!
Prep Time 10 minutes
Cook dinner Time 25 minutes
Complete Time 35 minutes
Preheat your oven to 350 levels F. Grease or insert paper liners right into a cupcake tin.
In a stand mixer with the paddle attachment, combine your moist substances: oil, flax eggs,pumpkin puree and vanilla.
With the stand mixer on sluggish, add in your dry substances one after the other: sugar, pumpkin pie spice, salt, baking powder, and xanthan. Scrape the perimeters of the bowl as needed to ensure every part is integrated nicely.
Lastly, add in your flour. Solely stir it till it is simply mixed. Do not over combine.
Fill your muffins about 3/four full. I discover this makes anyplace from 12-16 muffins, relying on how huge you make them.
Bake 22-25 minutes, relying on oven–until the tops and sides are performed and so they spring again barely when touched.
Whereas they bake, combine the substances collectively for the glaze. As soon as the muffins have cooled, drizzle the icing on high. You’ll want to have one thing beneath to catch the drips. You may make the icing as thick or as skinny as you want by both including extra powdered sugar to thicken, or extra rice milk to skinny.
Preserve lined at room temperature.
DON’T FORGET TO PIN THIS, SO YOU DON’T LOOSE IT! ALSO, BE SURE TO CHECK OUT MY OTHER ALLERGY-FRIENDLY PINTEREST BOARDS.
Searching for different fall recipes? Attempt these different favorites:
Sluggish Cooker Apple Pear Cider (Gluten, dairy, egg, soy, peanut & tree nut free; top-8-free; vegan)
Applesauce Fast Bread (Gluten, dairy, egg, soy, peanut & tree nut free; top-8-free; vegan)
Pumpkin Scones with Spiced Glaze (Gluten, dairy, egg, soy, peanut & tree nut free; top-8-free; vegan)