Gluten-Free Pumpkin Muffins

This post is sponsored by the SoyNut Butter Company. All opinions are my own.

Sometimes it’s hard to tell the difference between my breakfasts and desserts! I usually like a sweet breakfast and the SoyNut Butter in these Pumpkin Muffins makes them perfect for the morning.

Gluten-Free Pumpkin Muffins with SoyNut Butter

I’ve always had a sweet tooth. When I was a kid I’d often get donuts or sugary cereal for breakfast. I clearly remember going to the donut shop and getting a long John and a can of coke. Even when I make a savory breakfast, like my Breakfast Hash, I’ll want something sweet to follow.

I created these Pumpkin Muffins because I’m yearning for the cooler temperatures of fall. I didn’t want them to be super sweet and only appropriate for dessert. I wanted these Pumpkin Muffins to be a bit heartier and suitable for breakfast, even for people without a sweet tooth like me.

Pumpkin and SoyNut Butter Muffins that are gluten-free

With or Without Chocolate Chips

With chocolate chips the Pumpkin Muffins are a decadent dessert. Without chocolate chips they are a delicious breakfast that pairs well with fruit and a cup of coffee (for the grown ups).

My husband is not a fan of chocolate so I’ll often scoop out half of the batter then pour chocolate chips into the remaining batter so we are both happy.

Allergy-Friendly Pumpkin Muffins

Allergy-Friendly

Like most of my recipes, these muffins are allergy-friendly. They are gluten-free, dairy-free and nut-free. I use a gluten-free flour blend from Jewel’s Bakery and dairy-free chocolate chips. I also use SoyNut Butter which is my favorite peanut butter substitute. It has the look and feel of peanut butter and tastes comparable considering there are not nuts. It’s perfect for families with a peanut allergy.

Gluten-Free Pumpkin and SoyNut Butter Muffins

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Gluten-Free Pumpkin Muffins with SoyNut Butter

We’ve been enjoying these muffins for breakfast, after school snacks and desserts. You can’t really go wrong with these Pumpkin Muffins!

Pumpkin Muffins
 
Prep time
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Author:
Recipe type: Muffins
Serves: 12
Ingredients
  • ½ cup SoyNut Butter
  • 1 15 oz can of pumpkin
  • ½ cup plant-based milk
  • ½ cup sugar
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • ¼ tsp ground cloves
  • ½ tsp ground ginger
  • ¼ tsp salt
  • 1 tsp baking soda
  • 1½ cups gluten-free flour blend
  • ½ cup chocolate chips (optional)
Instructions
  1. Preheat oven to 350 degrees.
  2. Measure out ½ cup SoyNut Butter into a microwave safe bowl and microwave it for 20 seconds.
  3. Pour in the 15 oz can of pumpkin and plant-based milk, stir very well.
  4. Dump in the sugar and vanilla then stir again.
  5. Sprinkle all of the spices, salt and baking soda into the batter.
  6. Pour in the gluten-free flour blend and mix everything together. After everything is mixed together you may add chocolate chips if desired.
  7. Spray cooking oil into muffin pan and scoop batter into muffin cups.
  8. Bake for 30 minutes (you can test at 25) but allow to cool for 10 minutes at least.

 

Strawberry Banana Muffins

My youngest son has been picky about breakfast lately. He isn’t interested in anything quick or easy, except fruit. Muffins are just about the only thing he will happily eat, especially these Strawberry Banana Muffins.

Strawberry Banana Muffins gluten-free and plant-based

A while ago I gave up on gluten-free baking. It was hard and it wouldn’t always turn out the way I wanted. After speaking with some expert bakers at last years Food Allergy Bloggers Conference I worked up the nerve to start again. Except this time I decided to stick to gluten-free all purpose baking mixes. After all, I don’t need to reinvent the wheel.

Strawberry Banana Muffins gluten-free and plant-based

If you struggle with gluten-free baking too I recommend getting an all purpose mix and giving it another try. I used Jewel’s mix.

These muffins are perfect this time of year when strawberries are in season but you can also use frozen strawberries. To use frozen strawberries just run them under cold water to defrost them and let them sit and drain (I used a small strainer) while I mixed up the rest of the ingredients.

Gluten-Free Strawberry Banana Muffins

Strawberry Banana Muffins
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Muffins
Serves: 12
Ingredients
  • 2 bananas (plus more listed below)
  • ½ cup sugar
  • 1 tsp vanilla
  • ½ cup plant-based milk
  • 1 tsp baking soda
  • ¼ tsp salt
  • 1¾ cup gluten-free all purpose flour baking mix
  • 2 cups diced strawberries
  • ½ cup diced bananas
Instructions
  1. Preheat the oven to 350 degrees. Prepare your muffin pan by using a spray oil or parchment liners.
  2. In a large bowl, mash 2 bananas, then add in sugar, vanilla and plant-based milk. Mix well.
  3. Add in baking soda, salt and gluten-free flour blend and stir to combine.
  4. Fold in half a diced banana and the diced strawberries.
  5. Scoop in equal parts into the muffin tin.
  6. Bake for 30 minutes. Check for doneness and bake for 5-10 more minutes if needed.
  7. Allow to cool before serving.

Strawberry Banana Muffins gluten-free

Because of the strawberries these muffins will be really soft, and somewhat gooey on the inside. The strawberries “cook down” and leave hollow spots. They taste delicious and get this, they even freeze well.

Strawberry Banana Muffins gluten-free and gluten-free

They aren’t the cleanest but if you don’t mind licking your fingers you won’t mind. I wouldn’t eat them in the car on the way to work though.

If you missed my Cinnamon Swirl Banana Bread I think you should try it! Check out my bread and muffin page for more great recipes.

This page contains affiliate links. 

Cinnamon Swirl Banana Bread

One of our family’s all time favorite recipes is Banana Bread. Our old family recipe is delicious but it is made with wheat. I have a gluten-free banana bread recipe but it wasn’t as close to the original as I wanted (maybe because it was refined sugar-free).

Gluten-Free, Vegan Banana Bread that is perfect for brunch, snack or to share with friends.

I found Jewel’s all purpose gluten-free mix and tried my regular recipe. It’s a cup for cup mix but I decreased the flour by 1/2 a cup compared to my original recipe, everything else stayed the same. I wanted to change it up a bit so I went for a cinnamon swirl.

The great thing about this recipe is it always impresses. Enjoy it at brunch, breakfast, dessert and potlucks.

Banana Bread

Cinnamon Swirl Banana Bread
 
Prep time
Cook time
Total time
 
Author:
Serves: 12 servings
Ingredients
  • 1 cup apple sauce
  • ½ cup sugar
  • 3 ripe bananas
  • ¼ cup plant-based milk
  • 1 tsp vanilla
  • 1 tsp baking soda
  • ¼ tsp salt
  • 1½ cup Jewel's gluten-free all purpose baking mix
  • 1 tablespoon cinnamon
Instructions
  1. Preheat oven to 350 degrees and prepare a bundt pan with non-stick spray.
  2. In a large bowl mix apple sauce and sugar.
  3. Add bananas and smash with a fork.
  4. Pour in plant-based milk and vanilla and stir.
  5. Sprinkle baking soda and salt then dump in Jewel's gluten-free all purpose flour mix.
  6. Stir everything together then scoop out about 1 cup into another bowl. Add one tablespoon of cinnamon to the bowl and stir.
  7. Pour the regular batter into the bundt pan. Then add spoonfuls of the cinnamon batter on top Swirl gently.
  8. Bake at 350 for 40 minutes or until done.
  9. Allow to cool completely before serving.

We love making banana bread in bundt pans because they are so pretty and the whole in the middle helps them cook more evenly. You can make these into muffins, just cook for 15-20 minutes instead.

gluten-free vegan banana bread

If you try this recipe with a different cup for cup mix let me know which one’s work for you.

See more recipes like this on my Breads and Muffins Page.

Vegan and Gluten-Free Taco Muffins

I love Tacos! There, I said it. I’m willing to bet that you love tacos too. What I don’t like is the mess my kids make every time they eat them. These Vegan and Gluten-Free Taco Muffins may just be the solution we’ve all be looking for.

If you’ve ever tried my Lentil Tacos then you will see where I’m going with these delicious, hearty muffins. Before you start doubting Taco Muffins let me ask you, have you ever had meat loaf or a faux beanie loaf? Taco Muffins are not that far of a stretch. You can even use a mini loaf or a full loaf pan but I haven’t tried it, yet.

Vegan Taco Muffins

I want to make sure you understand from the beginning that these are savory, taco flavored muffins. My teenage son that I was just being clever and had quite a shock when he took the first bite. I don’t know what he was expecting but he couldn’t stop eating them. My 3 year old devoured most of them over 2 days. I had to cut him off. I got a couple and put one in the freezer to experiment.

taco muffins gluten free and vegan

Taco Muffins (gluten-free and vegan)

Makes 12 muffins

Ingredients

  • 1 cup Brown Rice Flour
  • 1/2 cup Potato Flour
  • 1/2 cup Tapioca Flour
  • 1 tsp xanthum gum
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp each of garlic powder, sea salt, onion powder and cumin
  • 1 1/2 cups unsweetened plant milk
  • 1/2 to 1 cup water
  • 8 oz tomato sauce
  • Lentil Mix (1 1/2 cup cooked lentils; 1 tsp each of garlic powder, sea salt, onion powder; and 1/2 tsp cumin)

Do

  1. Preheat oven to 350° and prepare muffin pan. I spray with a light coat of spray oil.
  2. In a small/medium bowl make Lentil Mix by combining lentils and spices together then set aside.
  3. In a large bowl mix flours, xanthum gum, spices, baking soda and baking powder and mix.
  4. In a separate bowl or large measuring cup mix liquids.
  5. Pour liquids into dry ingredients and stir with a sturdy spoon. Add more liquid as needed. Mine was clumpy so I used a potato masher to help.
  6. Spoon in a small amount of batter into muffin tin, just enough to cover the bottom.
  7. Then dump the Lentil Mix into the remaining batter in the mixing bowl and stir well. Continue filling muffin cups.
  8. Bake for 25 minutes.

Serve these muffins while slightly warm, or straight out of the fridge if you have leftovers. They are equally good the next day and don’t need anything added. These are perfect for lunch boxes or to take to soccer games.

I haven’t tried making wheat versions yet but it’s not my list. I think you could also use a gluten-free flour mix if you don’t have these flours available.

This post contains affiliate links.

Gluten-Free, Refined Sugar Free, Vegan Banana Bread

GF V banana bread 3Yes you read that right. This banana bread is gluten-free, refined sugar-free, and vegan. It was moist and delicious. There is only a tiny sliver left and I made it this morning. I did send a good portion of it home with a gluten-free sugar-free pal. I will be making this again.

Gluten-Free Banana Bread (Refined Sugar Free and Vegan)

Ingredients

  • 1 c sorghum flour
  • 1/2 c brown rice flour
  • 1/4 c potato starch
  • 1/4 c tapioca flour
  • 1 tsp xanthum gum
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1 c date paste
  • 1 tsp vanilla
  • 2-3 really ripe bananas, smashed
  • 1/2 c rice milk
  • 1/2 cup optional nuts or chocolate chips (optional)

Do

  1. Preheat oven to 350° and spray pan lightly.
  2. Add all of the dry ingredients to a large mixing bowl.
  3. Add all of the wet ingredients to a medium mixing bowl.
  4. Mix wet ingredients into dry ingredients. (You could stir in the optional nuts or chocolate chips here)
  5. Pour batter into pan and bake for 40 minutes.
  6. Insert toothpick to test for doneness.

Serve

This is best eaten same day although it can be frozen for another time. I served this with coffee. It isn’t “dessert” sweet although the chocolate chips may take it up a notch.

GF V Banana Bread 1

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