Yield: 1 dozen


– 1 cup Bob’s Red Mill Gluten-free All Purpose Baking Flour (not the 1-1)

– 1 teaspoon xanthan gum

– 3/4 teaspoon baking soda

– 3/8 teaspoon gluten free baking powder

– 2 teaspoons pumpkin pie spice

– 1/4 teaspoon salt

– 1 large egg (can use vegan egg substitute)

– 1/2 cup brown sugar

– 1/4 cup granulated sugar

– 2 tablespoons maple syrup

– 6 tablespoons canola oil

– 1/2 of a 15-ounce can of pumpkin puree


1. Preheat the oven to 325°F. Line muffin pan with liners.

2.In a large mixing bowl, mix together the dry ingredients (flour through salt).

3.In another large bowl, mix together the egg and then add the rest of the ingredients (sugars through pumpkin puree). Stir until combined.

4.Add the dry mixture to the wet mixture and mix just until combined (do not over mix!).

5. Scoop in to muffin cups.

6.Bake for 25 minutes or until a toothpick inserted comes out clean.

7.Remove from the oven and let the muffins cool in the pan for 5 minutes and then very carefully remove them to a wire rack to cool completely, a​bout​ 1 hour.

​adapted from Texanerin Baking

Recipe Note: 

Store in an airtight container for up to 3-4 days or refrigerate for 5-6 days or freeze for a few months.