now, i’ve made no secret that i’m not the BIGGEST pumpkin spice fan. but, i am a lady of the people, and the people want pumpkin spice. so here goes nothing!

while i am a strong believer that when it comes to food, you should indulge in everything in moderation, as of late, i’ve been trying to make some healthier alternatives to my baked goods. i used to be able to eat ANYTHING. but as i’ve gotten older, my skin has become insanely sensitive (i’ve always had eczema and general skin sensitivities). so i have spent some time figuring out what my body loves, and what my body rejects. and two of my bodies least favorite things these days? gluten and sugar. and i’m a baker. sweet.

these muffins are the perfect antidote. they give me the baked goods i’m craving, with no gluten and little sugar. and i’m not going to lie, the pumpkin spice flavoring is delicious!

gluten free pumpkin spice muffins

serves: 9-12 muffins

prep time: 10 minutes

bake time: 18-20 minutes

total time: 30 minutes

ingredients: 1.25 cups gluten free flour blend. .75 cup packed brown sugar. 2 tsp baking powder. 1 tsp baking soda. 2 tsp cinnamon. 1 tsp ground ginger. .5 tsp ground cloves. .25 tsp ground nutmeg. .5 tsp kosher salt. 1 cup pumpkin puree. 2 eggs. .25 cup softened butter. .25 cup buttermilk. muffin tin. muffin liners.

start by preheating your oven to 375 degrees f. combine the brown sugar, flour blend, spices, sugar and salt in a bowl.

whisk your eggs till they are lightly scrambled in a large bowl.

pour in your dry ingredients and whisk till well combined.

add in the pumpkin, buttermilk and butter and whisk till completely combined. fill your muffin tin with muffin liners and use a scoop or large spoon to fill the muffin liners almost all the way to the top. the batter is really thick, so don’t be shocked when it holds its shape.

once you have filled all the liners, bake the muffins for 18-20 minutes until a bit browned on top and a toothpick comes out clean when you prick them.

allow to cool till you can handle and serve warm or at room temperature.

xo, a

gluten free pumpkin spice muffins

serves: 9-12 muffins

prep time: 10 minutes

bake time: 18-20 minutes

total time: 30 minutes

ingredients: 1.25 cups gluten free flour blend. .75 cup packed brown sugar. 2 tsp baking powder. 1 tsp baking soda. 2 tsp cinnamon. 1 tsp ground ginger. .5 tsp ground cloves. .25 tsp ground nutmeg. .5 tsp kosher salt. 1 cup pumpkin puree. 2 eggs. .25 cup softened butter. .25 cup buttermilk. muffin tin. muffin liners.

start by preheating your oven to 375 degrees f. combine the brown sugar, flour blend, spices, sugar and salt in a bowl. whisk your eggs till they are lightly scrambled in a large bowl. pour in your dry ingredients and whisk till well combined. add in the pumpkin, buttermilk and butter and whisk till completely combined. fill your muffin tin with muffin liners and use a scoop or large spoon to fill the muffin liners almost all the way to the top. the batter is really thick, so don’t be shocked when it holds its shape. once you have filled all the liners, bake the muffins for 18-20 minutes until a bit browned on top and a toothpick comes out clean when you prick them. allow to cool till you can handle and serve warm or at room temperature.