There is just something about Fall and the smell of pumpkin pie baking. I love to eat pumpkin pie, but is not so easy to find a dairy and gluten free version. So, why not just make something a whole lot easier and spend the extra time you saved eating some pumpkin pie spice muffins?

I like this recipe because it makes some pretty hearty muffins that are great for breakfast, dessert or a snack. But, unless you have a large family that will eat these quickly, you’re better off freezing some of the batter then thawing and baking more later.   Go ahead, bake some pumpkin pie spice muffins and enjoy your allergy-friendly Fall comfort food!

Pumpkin Pie Spice Muffins

2 Cups                   Coconut Flour

1 Cup                     Tapioca Flour

½ teaspoon         Xanthan Gum

3 teaspoons       Pumpkin Pie Spice

1 teaspoon         Cinnamon

2 Cups                  Granulated Sugar

1 Cup                     Brown Sugar

1 ½ teaspoons   Salt

½ Cup                    Water

2 teaspoons       Baking Soda

1 Can                     Pumpkin – 30 Ounces

½ Cup                    Vegetable or Canola Oil

4                             Large Eggs

Instructions:

Preheat the oven to 350 Degrees F. Grease muffin tin or use paper liners. Set aside

Mix the flours, pumpkin pie spice, cinnamon, baking soda, salt and xanthan gum in a separate mixing bowl. Stir until combined and set aside.

In a large mixing bowl, whisk the pumpkin, sugars, oil, water and eggs until well-combined.

Slowly add the dry ingredients to the wet ingredients as you are mixing it. The batter will be very thick. Finally, portion the mixture with an ice cream scoop into each cup in the muffin pan. (I found it easier to scoop it into my hand first, then place it into the cups).

Bake approximately 30 minutes (until a toothpick inserted into the center comes out clean).

Recipe adapted from Allrecipes.com “Pumpkin Pie Muffins” – PChicki