Pumpkin Muffin Recipe without Nutmeg Spice
Updated: Mar 3
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.
¾ cup oat flour
1 teaspoon baking soda
½ teaspoon cream of tartar
¼ teaspoon salt
½ teaspoon pumpkin spice
2 large eggs
¼ cup homemade buttermilk
¼ cup maple syrup
¾ cup pumpkin puree
Optional: Pumpkin seeds and/or oats, for topping
Preheat oven to 350 degrees F. Lightly coat a muffin pan with nonstick spray or oil.
Combine all the dry ingredients in a bowl and set aside.
Slowly add the dry ingredients to the wet mixture and combine until it forms a smooth batter.
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.
Remove from oven and let cool for 15 minutes before moving the muffins onto a wire rack.