Gluten-Free Pumpkin Muffins


This is a muffin version of the Gluten-free Vegan Pumpkin Bread I posted recently – and you know what?  I think I like this version a LOT better.

I use 2 egg whites instead of the ground flax seed and water.  Inspired by Gwyneth Paltrow’s GF Sweet Potato Muffin recipe,  I’ve kicked up the spiciness a notch by adding a little Chinese 5-Spice powder.  I am obsessed with that stuff!!


Gluten-free Pumpkin Muffins

Yield: 1 dozen


2 egg whites

1/2 c. coconut sugar

1/3 c. + 3 Tbs. unsweetened applesauce

1 c. pumpkin puree

1 Tbs. vanilla extract

1/2 c. coconut oil, melted (plus more for brushing)

2 c. All-Purpose Gluten-free Baking Mix ***SEE NOTE BELOW***

2 tsp baking powder

1 tsp baking soda

2 tsp. Chinese 5-spice powder

1 tsp. ground cinnamon

1/2 tsp. ground ginger

1/4 tsp. ground nutmeg

1/4 tsp. ground cloves

1/2 tsp. salt


This recipe uses a blend of brown rice flour, tapioca flour, millet flour, and xantham gum, which you can make yourself by clicking on the link above (or here).  Other gluten-free flour blends may work just fine, whereas others may affect the results, leaving you with a gummy or chewy bread – NOT the texture we’re going for here.  If you try another gluten-free flour blend, please leave a note in the comments below and let us know if it worked – or didn’t!


Preheat oven to 350 degrees.  Line muffin tin with nonstick paper liners.

Combine the egg whites, coconut sugar, applesauce, pumpkin, vanilla, and coconut oil.  Blend until combined.

In a separate bowl, combine the flour mixture, baking powder, baking soda, spices, and salt.  Blend with a wire whisk or sift to incorporate.  Add dry mixture to wet ingredients and stir just until combined.

Pour into prepared muffin tin and bake for 18-22 minutes, or until golden brown and center is set.  Let cool in the pan on a wire rack.


1 Comment on Gluten-Free Pumpkin Muffins

  1. Ah thanks for linking to my site! Your muffins sound delish!

Leave a comment

Your email address will not be published.