Introduction: How to Make Milk-free, Corn-free, and Gluten-free Pumpkin Spice Muffins

Being allergic to all milk, corn, and gluten I constantly have to make up recipes and alter them to my food allergies. This is a recipe that I’ve altered and created for this fall that I make all the time at home. I’ve had my family try these and they say that they are pretty darn good!

Ingredients You'll Need:

1 ¾ cups of Bob’s Red Mill All Purpose Baking Flour (Wheat, Corn, and Dairy Free)

1 cup granulated sugar

½ cup brown sugar {light or dark}

1 teaspoon baking soda

½ teaspoon salt

2 teaspoons ground cinnamon

¼ teaspoon ground cloves

¼ teaspoon ground nutmeg

½ teaspoon of pumpkin pie spice {optional}

2 large eggs

1 {15 oz} can pure pumpkin puree

½ cup coconut oil, melted

1 tablespoon soy milk

1 cup or more of Walnuts {optional}

Materials You'll Need:

Measuring Cups: 1 cup, ¼ cup, ½ cup

Measuring Spoons: ½ teaspoon, 1 teaspoon, ¼ teaspoon

Mixer with 5-Qt. Tilt-Head Coated Flat Beater and Bowl {Any sort of a general beater should work}

Muffin Tins {Size is up to preference}

Muffin Liners {Size is up to preference}

Rubber Spatula


Large Spoon

Can Opener

Oven {set to Bake at 375°}

Coconut Oil Cooking Spray

Small Bowl

Being that this whole recipe is about being corn, milk, and gluten free you want to make sure that all ingredients are in fact free of all those food allergies.

Step 1:

Preheat the oven to 375°

Step 2:

Line a muffin tin with muffin liners and grease with Coconut Oil Cooking Spray. Set aside.

Step 3:

In the mixer combine all of the dry ingredients (the flour, granulated sugar, brown sugar, baking soda, salt, ground cinnamon, ground cloves, ground nutmeg, pumpkin pie spice {optional}, walnuts {optional}) Stir for a couple seconds.

Step 4:

In a small bowl combine all of the wet ingredients (2 large eggs, {15 oz.} can pure pumpkin puree, melted coconut oil, soy milk). Stir well.

Step 5:

Combine the small bowl of wet ingredients in the mixer bowl. Beat together well until all ingredients are well combined. If needed scrape the side of the bowl with the rubber spatula to get the leftover ingredients down to the rest of the mix.

Step 6:

Take the lined muffin tin and set near the bowl. Using the large spoon scoop out a spoonful of mix and put into one of the muffin liners. Fill the muffin liners until they are about ⅔ of the way full. Repeat with each of the muffin liners. Usually makes about 12-16 muffins.

Step 7:

Put into the oven and bake for 22-24 minutes

Step 8:

Using a knife or a toothpick insert into one of the muffins to test if it is done enough. Once they are deemed ready serve or put into a bag or tupperware in the fridge for later. Enjoy!