Pumpkin Spice Muffins for Fall Days

Recipe Classifications

Cuisine:

American

Meal:

Breakfast, Snack, Dessert

Diet:

Gluten-Free, Dairy-Free, Nut-Free, Vegan, Vegetarian, Paleo, Whole30, Mediterranean Diet, DASH, Kid-Friendly, Soy-Free

Rainbow:

Brown / White, Orange / Yellow

Freezes well:

Yes

Prep Time  (total time):

Under 15 Minutes  (Under 1 Hour)

These Pumpkin Spice Muffins are the perfect autumn recipe.

They’re spicy, moist, and topped with sugar crystals that sparkle like little jewels in the muffins’ craggy tops.

There’s nothing better than waking up to Pumpkin Spice Muffins on a cool fall morning.

A festive Pumpkin Spice Muffin recipe is just what you need for a quick pick-me-up.

The best part is that this recipe is gluten-free and vegan, so all enjoy Pumpkin Spice Muffins.

Are Pumpkin Spice Muffins delicious?

The pumpkin pie spice blend will give your muffins a unique taste.

They have the perfect level of sweetness, not too sugary. And the combination of spices from nutmeg, cinnamon, ginger, cloves, and allspice balances the sweetness and incorporates exciting flavors to these muffins.

These are moist, dense, delicately sweet, and spiced muffins perfect for the Fall and holiday season.

Are Pumpkin Spice Muffins healthy?

This Pumpkin Spice Muffin recipe uses pumpkin puree as its base ingredient!

Pumpkin puree is inexpensive and easy to find at any grocery store. Pumpkin is rich in Vitamin A, which helps improve vision and keep your skin nice and smooth Pumpkin spices include nutmeg, cinnamon, ginger, cloves, and allspice.

Pumpkins are a great addition to the diet because it’s packed with vitamins and minerals. Pumpkin is good for the skin. It contains beta carotene, which helps build collagen, which is needed for maintaining firm skin.

Pumpkin can also help with digestion due to its fiber content and amylase enzyme that acts as a digestive aid. The fiber and enzymes help by binding bile acids and fatty acids, promoting bowel regularity. It helps balance flora in the gut, thereby boosting immunity.

You will also be needing oats in this recipe and your favorite plant-based milk (if you’re not a fan of dairy or can’t tolerate it). It makes these muffins extra filling and extra yummy!

Oats are a great addition to baked goods because they provide a chewy texture and bring in extra fiber. Adding oats to your Pumpkin Spice Muffins have the added health benefits of Omega 3 fatty acids, which can help lower cholesterol and blood pressure levels.

You can also top these muffins with some pumpkin seeds for crunch. These are also loaded with zinc and magnesium, which help boost immunity. Pumpkin seeds have many other health benefits like helping fight heart disease and boosting eyesight and memory.

.

What do you serve with Pumpkin Spice Muffins?

These muffins are delicious on their own.

But I also love topping them with peanut butter or pecan butter. Cream cheese frosting also tastes great with these muffins.

They are also perfect to pair with some Pumpkin Spice Latte or Pumpkin Spice Tea or Latte on a Fall morning.

You can also go ala mode and top them with your favorite homemade gluten-free ice cream.

You can also top these pumpkin spice muffins with some pumpkin seeds for crunch.

What kitchen gear do you need to make Pumpkin Spice Muffins?

You’ll need a mixing bowl, wire whisk, wire rack for cooling, measuring cups and spoons, rubber spatula, and a muffin pan.

A delicious and healthy conclusion  

This recipe will give you all the flavor of pumpkin pie in one little muffin.

These Pumpkin Spice Muffins are perfect for breakfast or brunch (or at any time of the day, really).

The Recipe:

Pumpkin Spice Muffins

You'll be surprised to learn how moist this Pumpkin Spice Muffin recipe is with gluten-free and vegan ingredients. Spend your morning with these guilt-free fall treats for breakfast!
Course Breakfast, Dessert, Snack
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Equipment

  • Oven

Ingredients

  • 1 teaspoon pumpkin pie spice
  • 1/8 teaspoon salt
  • 2 cups quick oats gluten-free if necessary– buying in bulk is recommended. Note that these gluten-free pumpkin muffins would work just fine with wheat and several other types of flour if you’re not sensitive to gluten.
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 cup pumpkin puree smashed with a fork until smooth
  • 1/3 cup blackstrap molasses
  • 1/2 cup unsweetened non-dairy (or dairy) milk Hemp milk is a highly recommended alternative
  • 1/2 teaspoon vanilla extract

Instructions

  • Preheat oven to 350 F. Line your muffin pan and set aside.
  • Combine all dry ingredients in a bowl and mix thoroughly.
  • Mix all wet ingredients in a separate bowl and gently pour into the bowl of dry ingredients.
  • Make sure to combine all ingredients thoroughly. Pour into muffin pan and fill 3/4 of the way up. Bake in the oven for 30 min or until the toothpick comes out clean.
  • Let cool and serve!

Notes

Additional Notes: 
If you are following a healthy liver diet:
  1. Feel free to reduce the amount of sugar (blackstrap molasses) further
  2. Oats work for this diet plan. You can also opt for other whole-grain flour (barley, brown rice, buckwheat, corn, millet, quinoa, rye). Every type of flour has different characteristics, so expect some changes in texture when using the alternatives.
  3. You can cut the sugar by half and add fresh ripe peaches to the batter instead. The peaches are also low in glycemic index, and this will cut the total sugar content of these muffins.
For a clean eating diet:
  1. Just be particular with the flour used to be gluten-free (the ingredients in this recipe are gluten-free)
  2. Use of fresh pumpkin. You can add other fruits to substitute the sugar. Plus, it would add more color to this bread – like dried berries or dates.
If histamine sensitivity is a concern: 
  1. Check if it’s okay for you to consume the pumpkin spice as it usually contains cinnamon and nutmeg.
  2. Use the milk that you are not sensitive to. Hemp milk is also recommended.
  3. Egg alternative would be the flax, chia, and hemp seeds added with water.
  4. In terms of storage, freezing is better than refrigeration. 

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Mike

Mike

Hi! I’m Mike. I’m happily married and have a young daughter. I’ve lived all over the world and have learned a lot from seeing others’ perspectives. I’ve also had many life altering health challenges. Fortunately, my lovely and brilliant wife helped save me by finding a new and better way for us to live. We started The Healthy Treehouse to share what we’ve learned and to learn from others, too.
 

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