Gluten-Free Pumpkin Muffins Made with Quinoa Flour {Gluten-Free, Dairy-Free}
Recipe type: Breakfast, Brunch
Makes: 12 muffins
Light and moist pumpkin muffins that are quick and easy to make. Void of dairy and gluten, these muffins are allergy friendly, too!
  • 6 ounces (~1½ cups) quinoa flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon nutmeg
  • ¼ teaspoon salt
  • ⅛ teaspoon ground ginger
  • 1 cup canned pumpkin (not pumpkin pie filling)
  • ½ cup canola oil
  • 4⅛ ounces (~1/2 cup tightly packed) light brown sugar
  • 3¾ ounces granulated sugar (~1/2 cup)
  • 2 large eggs or 1 x-large egg + 1 x-large yolk, at room temperature
  • 1 teaspoon vanilla extract
  1. Pre-heat oven to 350 degrees; grease a regular sized muffin tin with butter or non-stick spray
  2. In a medium bowl, whisk together all dry ingredients (quinoa flour through ginger); set aside
  3. In a large bowl, whisk together remaining ingredients (pumpkin through vanilla)
  4. Stir dry ingredients into wet ingredients just until combined
  5. Distribute evenly in prepared muffin tin, filling each cup about ⅔ of the way full
  6. Bake 12-14 minutes or until a toothpick comes out clean from center of muffin
  7. Store in a ziplock bag or airtight container at room temperature for a few days or freeze for up to one month
Very slightly adapted from Espresso and Cream who had adapted from With Style & Grace
Recipe by Keep It Sweet Desserts at