Gluten Free Pumpkin Spice Muffins Recipe with Yogurt Icing

Nothing says fall like pumpkin spice, that’s why I made these easy gluten free pumpkin spice muffins. Top them with the maple pumpkin yogurt frosting and you’ll be in comfort heaven.

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Gluten Free Pumpkin Spice Muffins

I put a poll on my Instagram stories a few weeks ago asking what fall recipes you want most, and here were some of the answers:

• Gluten free muffins or cookies
• Nut free cookies
• Nut free recipes for school
• Pumpkin muffins
• Anything pumpkin spice

So, I took the top requests and rolled it into this recipe for pumpkin spice muffins.

They’re vegan (if you use a flax egg and coconut yogurt), gluten free, and dairy free (again, coconut cultured yogurt). Plus they’re made in one bowl so less mess, which is always a bonus.

What gluten free flour to use in muffins?

There are so many different gluten free flours out there that work well in muffins:

• Buckwheat flour
• Almond flour
• Coconut flour
• Blends
• Brown rice flour

Just to name a few.

I wanted to create these fresh pumpkin muffins with an easy blend of gluten free flours to make it easy. I used a cup for cup gluten free all purpose blend and coconut flour (I love coconut flour).

Traditional bakers may cringe a bit at this recipe (I’m not a baker, but when concoctions from my kitchen taste good, I share it).

The results are not a traditional muffin texture.

I’ll be the first to admit that they look dry, but they’re moist and delicious (I’m sorry if you cringed reading that).

What should the batter look like?

The batter of these healthy pumpkin spice muffins is thick and fluffy. It reminded me of cookie dough vs traditional muffin batter.

So don’t panic, this is normal.

When I placed the batter in the silicone liners in the muffin tip, I easily scooped it with a spoon and pressed it down with my fingers.

Pumpkin Yogurt Frosting

I made a quick and refined sugar free frosting to top the fresh pumpkin muffins and it is so darn good.

All you need is plain greek yogurt (or coconut yogurt if dairy free or vegan), maple syrup, pumpkin spice, and some of the canned pumpkin.

Simply stir it together, and drizzle over the muffins as they cool. (Just don’t do what I did and let a toddler help decorate. As you can see in the photos, it went everywhere).

How to store this recipe

Since these muffins have a yogurt based glaze, they need to be refrigerated. Once they’re cool, transfer them to a resealable bag or container and lay flat in the fridge.

Heat them up by popping them in the microwave for 30 seconds for a warm and comforting breakfast with your morning coffee.

Are pumpkin spice muffins healthy?

This recipe uses no refined sugar sources. There is still sugar (coconut sugar and maple syrup) but they’re not as processed as traditional cane or beet sugar.

1 muffin has roughly 140 calories (including the yogurt pumpkin frosting), 4g of protein, and 4g of fiber which means they’ll be fairly filling.

If you’re enjoying these muffins for breakfast, pair it with a healthy fat and little extra protein to have it fuel your day (a great example would be some greek yogurt, almond butter, of 1/4 cup of almonds).

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Pumpkin Spice Muffins Recipe

The full recipe instructions are in the recipe card below. One key thing to remember is to use canned pumpkin puree, not pumpkin pie puree.

Pumpkin puree is just the pumpkin, where as pumpkin pie has sugar, spices, and more fillers.

More fall snack recipes:

• Gluten Free Apple Muffins Recipe
• Healthy Pumpkin Breakfast Bars
• Healthy Starbucks Orders (for all my fellow pumpkin spice latte lovers).