Okay, so I’ve posted a recipe for Pumpkin Muffins.

UPDATE:  Kids requested I make this recipe again the day before Thanksgiving and we are still eating on it. (They took a slice with their lunch today!) I made Pumpkin Bread with the same recipe.  Still the same, different shape.  Bake it longer until toothpick comes out clean.

But, today, I have an Allergy-Friendly Pumpkin Muffin recipe.  A friend, ‘co-worker’, and my partner-in-nutrition-crime gave me this recipe.  I hope to continue to share more allergy friendly recipes in the future.  She can vouch for these muffins herself, along with her 2 kids. They love them!

Hey friend, next time, send me a picture too!!

Allergy-Friendly Pumpkin Muffins
Free of wheat,
gluten, soy, eggs, peanuts and milk


2 TB ground flax seed
¼ cup + 2 TB warm water
1 ½ cups gluten free flour blend (1 cup brown rice flour,
1/3 cup potato starch, & 1/6 cup tapioca flour)
½ tsp xanthan gum
2 teaspoons baking powder
¾ tsp salt
1 tsp cinnamon
½ tsp ginger
¼ tsp nutmeg
¼ tsp allspice
1 cup sugar
1 cup (1/2 can) pumpkin puree
½ cup coconut oil
1 TB vanilla extract


1. Preheat oven to 350 degrees. 
Line muffin pan with liners or cooking spray.  In a small bowl, combine ground flax seed and
warm water.  Let stand for 10 minutes.

2. In large bowl, whisk together flour, xanthan gum, baking
powder, salt, cinnamon, ginger, nutmeg and allspice. 

3. In medium bowl, combine sugar, flax seed mixture, pumpkin
puree, oil and vanilla.  Add to the flour
mixture.  Stir until combined. 

4. Fill muffin pan and bake until a toothpick inserted in the
center comes out clean.  9-16 minutes
depending on size of muffins.  Makes 12
muffins or 48 mini-muffins.


Can replace 2 TB ground flax seed and ¼ cup + 2 TB of warm
water with 2 eggs.

Can replace 1 ½ cups of gluten free flour and ½ tsp xantham
gum with 1 ½ cups of traditional flour.

Can replace cinnamon, ginger, nutmeg, and all spice with 2
tsp pumpkin pie spice.
Can replace coconut oil with olive oil.