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  • Writer's pictureAmanda MacGregor

Pumpkin Muffin Recipe without Nutmeg Spice

Updated: Feb 6

These pumpkin muffins are gluten-free and filled with pumpkin puree and all the lovely fall spices, minus nutmeg! Enjoy one of these delicious muffins on a beautiful autumn morning.


pumpkin muffin recipe without nutmeg spice - food allergy recipes - amanda macgregor centineo - nutmeg free

I have been making this recipe every year when autumn comes around. I look forward to this time of year, filling our kitchen up with the warm scents of fall. Pumpkin may be a staple of autumn, but I absolutely love using it as an ingredient in dishes. It is super healthy and works very well with many baking recipes for the season. Just like bananas, pumpkin is also a great ingredient to use as an alternative option, such as butter or eggs.


I first made these gluten-free pumpkin muffins the first year we moved into the house. With commuting for work, we would meal prep on Sundays for the week. Muffins were such a great option for meal prepping and would hold up well during the commute. Being allergic to nutmeg, buying any pumpkin-baked goods is usually not an option for me. So as I usually need to resort to, I bake my own.


This muffin recipe is a pumpkin lover's dream! Not only are they fluffy, but they are also ready from start to finish in less than 45 minutes!


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Pumpkin Muffin Recipe

 

Free from gluten, dairy, corn, soy, nutmeg, coconut, and nightshades Alternatives:

  • Use all-purpose wheat flour instead of gluten-free.

  • Add in chocolate chips to make these nutritious muffins sweet.

 

Ingredients


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Directions

  1. Preheat oven to 350 degrees F. Lightly coat a muffin pan with nonstick spray or oil.

  2. Combine all the dry ingredients in a bowl and set aside.

  3. In a stand mixer or a separate bowl with a hand mixer, beat all the wet ingredients together until combined.

  4. Slowly add the dry ingredients to the wet mixture and combine until it forms a smooth batter.

  5. Divide the batter evenly into the muffin pan and top with pumpkin seeds and/or oats. Place into the center of the oven and bake for 30-35 minutes, or until a toothpick inserted in the center of the muffins comes out clean.

  6. Remove from oven and let cool for 15 minutes before moving the muffins onto a wire rack.

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