Pumpkin Spice Muffins (Gluten-free, Sugar-Free, Vegan)



3/4 cup tapioca starch (sub: potato starch)

3/4 cup sorghum flour

1/2 cup brown rice flour (sub: white rice flour)

1 Tbsp. cinnamon

1 tsp. pumpkin pie spice

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon xanthan gum

1/2 tsp. sea salt


1/2 cup unsweetened apple sauce

1/2 cup unsweetened pumpkin puree

3/4 cup unsweetened soy milk (sub: your favorite milk substitute or regular milk)

2 Tbsp. flaxseed meal + 6 Tbsp. water

3 tablespoons grapeseed oil

1 tablespoon vanilla extract

2 tsp. liquid stevia *(see Malary's note below on subbing with stevia in the raw)

1/4 teaspoon apple cider vinegar (sub: lemon juice)


  1. Preheat the oven to 375 degrees.
  2. In a large bowl, whisk together the dry ingredients. Set aside.
  3. In a second bowl, mix the flaxseed meal and water. Set aside for a minute, then add the rest of the wet ingredients and stir completely.
  4. Add the dry ingredients to wet and stir with a fork until completely mixed.
  5. Grease your muffin tins and fill almost to the top with batter. If you're using muffin tin liners, you might want to spray them too. I found some of the muffins stuck to the liners a bit. Bake for 23-25 minutes, or until a toothpick in the center comes out clean.

Makes approx. 12 muffins

Two of my readers (thanks Julia and Malary!) volunteered to test this recipe out. I'm including their feedback because I always love to read feedback in comments before deciding whether I'm going to try a recipe out.

Julia: I think they are YUMMY! I may have baked them a little long...? Although I did follow directions and bake at 375 for 23 mins. They came out crispy on the outside but really moist and tender in the inside. But I really like crispy outside...almost like a crust so I was VERY happy. Flavor wise I think they are great, nice and spicy. I think if people are a little more spice-phobic maybe make a note to cut a little of the pumpkin spice, but i really like it. Otherwise, no critique! Pretty easy once you have all the ingredients which I pretty much did, nice that it didn't use eggs since I can't eat yolks. Also super that it didn't use sugar since I am allergic to all sweeteners, other than stevia.

Malary: Malary thought the texture was the best she's had out of all the gluten-free baked goods she's made. She didn't have grapeseed oil on hand, so she substituted with olive oil, and she used 1 1/3 cup of stevia in the raw and a "squirt" of agave instead of the stevia.

Find the original recipe at The Daily Dietribe.