Pumpkin Muffin Recipe without Nutmeg Spice

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.

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!

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 this breakfast sweet and nutritious.

---

Ingredients

• 1 cup gluten-free all-purpose flour

• ¾ cup oat flour

• 1 teaspoon baking soda

• ½ teaspoon cream of tartar

• ¼ teaspoon salt

• ½ teaspoon pumpkin spice

• 1 cup cane sugar, date sugar, or maple sugar

• ½ cup unsalted butter, at room temperature (or ½ cup oil or palm shortening)

• 2 large eggs

• ¼ cup homemade buttermilk

• ¼ cup maple syrup

• ¾ cup pumpkin puree

• Optional: Pumpkin seeds and/or oats, for topping

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.