Pumpkin Spice Muffins (Gluten Free, Dairy Free, Vegan)

October is here and we all know what that means…….pumpkin mania has officially begun!!!

I unashamedly join the crowd of pumpkin addicts. I can never get enough of this orange creamy goodness!! Of course, I never eat it by itself. But the options are practically endless when it comes to baking and cooking. It’s a little piece of heaven!

A few years ago, I fell in love with a delectable pumpkin spice muffin recipe (just spice cake mix, pumpkin puree and cinnamon chips; they’re to die for!!). Unfortunately, they don’t rank very high on the nutrition scale….

So this morning, I braved my way into the kitchen and attempted to create a guilt-free version of one of my favorite treats. I would no longer call this a dessert, but it is a perfect breakfast option or even a great snack throughout the day!


Pumpkin Spice Muffins       Serves 12

Total Time – 55 minutes (prep time – 15 min; cook time – 30 min)

  • 1 1/2 C rolled oatmeal
  • 1/4 C potato starch (not the same as potato flour)
  • 2 Tbs corn starch
  • 1 Tbs flaxseed meal
  • 3 1/2 tsp baking powder
  • 1 1/2 tsp cinnamon
  • 1/2 tsp ginger
  • 1/4 tsp nutmeg
  • 1/8 tsp cloves
  • 1 tsp Himalayan sea salt
  • 1 (15 oz) can 100% pumpkin puree
  • 1 C almond milk (or other non-dairy milk)
  • 10 dates, pitted
  • 1/4 C water
  • 3/4 C raisins (optional)
  1. Preheat oven to 350º F.
  2. Combine all dry ingredients – oatmeal through salt – and set aside.
  3. Puree dates with water in a food processor or blender until a paste forms. Add pumpkin, milk, and date paste to dry ingredients and mix thoroughly.
  4. Add raisins if desired. (You could also substitute for walnuts, pecans, or chocolate chips)
  5. Fill greased muffin tins with 1/4 C batter and bake for 30 minutes. Muffins may seem soft and a tiny bit doughy after coming out of the oven, but do not overcook. The texture becomes more normal as the muffins cool. Allow to cool completely and enjoy!



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