9 Reviews of Pumpkin Spice Muffins - Gluten-Free & Dairy-Free

From: Chef #602799

On Oct 2, 2007

THIS IS A WONDERFUL RECIPE!!! The BEST gluten free muffins I've made since going GF. Perfect texture and taste, and EASY EASY EASY to make. I didn't even break out my mixer, did the whole thing by hand. I've used Pamela's Ultimate for the baking mix and never been dissapointed (although i do sift out the little almond husk pieces from the Pamela's). SOOOOO GOOD! I'm going to try to make a vegan version this weekend...

From: Chef #1169095

On Feb 22, 2009

Awesome gf muffin recipe. I use 2 cups brown rice flour and 1/4 cup sorghum flour and 1/4 cup sweet brown rice flour along with the coconut flour and 3 tsp xanthan gum. I also added half a banana because my can of pumpkin only had 14 oz. I made half with choc. chips for a treat. I baked them in mini muffin tins, as I find that the have a nicer texture that way, and the kids love them. Thanks, these are a gf staple around our house.

From: Chef #619952

On Oct 15, 2008

Wow!! These muffins are great!! My husband is wheat/dairy/soy intolerant so I substituted the vegetable oil for canola oil. I also made a brown sugar and coconut topping to go on it. YUM!!

From: Chef #758989

On May 10, 2008

These are wonderful muffins!! I recently opened a coffee shop and wanted to include some gluten free pastries (for my own allergy to wheat) and they are a big hit. One can not tell that they are gluten free, and topped with a smidgen of cream cheese frosting, I am in heaven!!

From: Suzy mom to 2

On Nov 29, 2008

These are fabulous! My eldest who doesn't like pumpkin refused to taste them at first, but then ate three :0)) I used almond meal instead of coconut, and honey instead of maple leaf syrup because we ran out of those, and even so the recipe worked out amazingly: you'd never guess they are gluten free.

From: howmanybites?

On Aug 19, 2009

These are the best gluten-free muffins I have ever had, much less made myself! Instead of the coconut flour I used ground almonds and I used rice milk instead of water or cow's milk. Also didn't have maple syrup so I used honey and added chocolate chips. I can't believe how good these are - will most definitely make them again!

From: Chef #1072020

On Oct 3, 2009

Awesome GF/DF recipe. I subbed flaxseed meal for the coconut flour for added protein. Love it!

From: Chef #1387390

On Sep 18, 2009

I love these pumpkin muffins! I didn't have any coconut flour so I added linseed meal for a healthy touch and also added walnuts. The recipe was easy to follow and the texture and colour is great. I used honey instead of maple syrup as I didn't have any, but next time, i'll try the maple syrup. What a fantastic recipe! Will be making another batch soon, as I know these won't last long!

From: organic girl in lompoc

On Dec 16, 2008

These are very good. For the 2 1/2 cups of of gluten free flour I used 1/2 c rice flour,1/2 c almond flour, 1/2 oat flour, 1/4 c each tapioca and potato flour and 1/4 each sorguhm and sweet rice flours. Sounds like alot of flours but the combination turned out wonderful. I added GF chocolate chips to half and they were especially good. Highly recommend..