STREAMING NOW: Simply Nigella

Pumpkin Spice Muffins - Gluten-Free & Dairy-Free

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“This recipe makes a big batch (approximately 24!) of moist gluten-free, dairy-free pumpkin muffins that can be refrigerated or frozen. This recipe was designed specifically for "I Can't Believe It's Not Gluten! Gluten-Free Cake Flour Mix" as the gluten-free baking mix but you should be able to substitute any light, gluten-free flour mix that contains guar or xanthan gum.”
READY IN:
35mins
YIELD:
24 muffins
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F
  2. Mix all dry ingredients in a large bowl.
  3. Whisk wet ingredients together in a separate bowl, then fold into dry mixture.
  4. Whisk all ingredients until combined and smooth.
  5. Place muffin liners into two 12-muffin pans, and spray the insides of the papers with baking spray.
  6. Distribute batter evenly between muffin liners (approximately 1/4 cup each). Bake for 20-25 minutes.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: