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You are here: Home / 10 Ingredients or Less / 10 Ingredient Pumpkin Spice Muffins

10 Ingredient Pumpkin Spice Muffins

October 7, 2015 by Margaret 11 Comments

The time has come for the mayhem that is pumpkin spice. I’m sure by now you’re either loving life and ready to embrace the “white girl” lattes or you’re over the trend that never seems to die. Fall after Fall, the pumpkin spice bug returns and the majority goes insane over new seasonal items with the familiar taste. I’m just happy I have the opportunity to play around in the kitchen, baking with pumpkin spice is one of my absolute favorites. The warmth it brings to my home is unreal!

So put down the latte (it doesn’t even have actual pumpkin in it… unless you used my pumpkin spice coffee creamer recipe hint hint) and pick up one of these delicious muffins! Made with only 10 super simple ingredients! Because life is too short not to bake a batch of these and devour them outside, watching the leaves fall, whilst reading your favorite book and remembering to thank me later for this awesome recipe. You’re welcome.

10 Ingredient Gluten-Free Pumpkin Spice Muffins 10 Ingredient Gluten-Free Pumpkin Spice Muffins 10 Ingredient Gluten-Free Pumpkin Spice Muffins 10 Ingredient Gluten-Free Pumpkin Spice Muffins

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10 Ingredient Pumpkin Spice Muffins

Prep 10 mins

Cook 25 mins

Total 35 mins

Author Margaret

Yield 10

Ingredients

  • 2 cups White Rice Flour*
  • 1 1/2 cups Coconut Sugar*
  • 3/4 cup Non-Dairy Milk
  • 1/2 cup Pumpkin Purée
  • 1 tsp Apple Cider Vinegar
  • 1 tsp Baking Soda
  • 1 tsp Vanilla Extract
  • 1 tsp Pumpkin Spice*
  • Pumpkin Seeds, to top
  • Rolled Oats, to top

Instructions

  1. Preheat your oven to 350 degrees F
  2. In a large bowl, whisk together flour, sugar, baking soda & pumpkin spice.
  3. In a medium bowl, combine your pumpkin puree and whisk in the non-dairy milk, vinegar & vanilla extract.
  4. Fold the wet with the dry and mix until evenly incorporated. You can use a mixer or throw everything into your blender.
  5. Line your muffin pan with baking cups, optional.
  6. Using a tablespoon scoop, measure out two rounded scoops of batter per cup.
  7. Top each with a sprinkle of pumpkin seeds and rolled oats.
  8. Bake for 22-26 minutes or until golden brown and cooked in the middle.
  9. Let completely cool before peeling the liner, if you're not using a liner let cool for 5 minutes before enjoying.

Notes

1 tsp of Pumpkin Spice is a combination of 1/3 tsp ground Cinnamon, 1/6 tsp ground Ginger & ground Nutmeg, 1/8 tsp ground Cloves & ground Allspice.You can substitute for any flour and/or sugar combination you prefer.

Courses Dessert, Breakfast

Cuisine Gluten-free, Vegan, Oil-free

 

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Filed Under: 10 Ingredients or Less, Recipes Tagged With: 10 ingredients or less, breakfast, dairy free, dessert, gluten-free, kid-friendly, oil-free, pumpkin spice, soy-free, vegan

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Reader Interactions

Comments

  1. Dena

    October 7, 2015 at 8:04 pm

    Yum. Yum. Yum.

    Reply
    • Margaret

      October 7, 2015 at 10:32 pm

      Thanks!

      Reply
  2. Be Sol-Ful

    October 8, 2015 at 4:27 pm

    One can never have too many pumpkin recipes this time of year ? These look wonderful!! I just love the way the house smells when baking with pumpkin spice, like you said, it brings a certain warmth and comfort to the home…it takes baking therapy to a whole new level. Looking forward to trying these. ❤️

    Reply
    • Margaret

      October 8, 2015 at 10:13 pm

      Thank you! Haha, I’m so happy to hear you agree, I’m always afraid people will get tired of my content if it’s too much pumpkin. I might share one more later this month and call it for the season – I do love it though! I really hope you enjoy this one, Willow too! <3

      Reply
  3. aspoonfulofnature

    October 9, 2015 at 6:30 am

    these look super cute and delicious 😀

    https://aspoonfulofnature.wordpress.com/

    Reply
    • Margaret

      October 9, 2015 at 10:47 am

      Thanks so much, I hope you give them a try!

      Reply
  4. Anjali @ Vegetarian Gastronomy

    October 11, 2015 at 12:37 pm

    These look great! Easy, and simple.

    Reply
    • Margaret

      October 11, 2015 at 2:52 pm

      Thanks so much! I really tried to keep it as easy as possible 🙂

      Reply
  5. Lizzy

    December 10, 2015 at 12:24 pm

    These look delicious as always! I adore your recipes and your blog 🙂

    Do you think I could swap out some of the flour for vegan protein powder to up the protein content for a post-workout snack? Let me know!

    Reply
    • Margaret

      December 10, 2015 at 9:41 pm

      Probably, I’m not sure how much though. I haven’t baked much with protein powder. It’s worth testing, let me know how it goes!

      Reply

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