A cozy, family-favorite recipe that’s as easy as it is nourishing.
The morning light spills across the kitchen as I stand at the sink washing dishes. Coffee is percolating (why doesn’t anyone say percolating anymore?), and somewhere behind me, my toddler is emptying an entire box of band-aids onto the floor. Meanwhile, my six- and four-year-olds are proudly cooking breakfast—a recent milestone around here.
We cook together often, but this morning felt different. I was mostly hands-off, which is rare. Maybe it’s because we were baking one of our tried-and-true favorites: these gluten-free, dairy-free, refined sugar-free pumpkin muffins—our very own copycat Starbucks version.
If you’ve ever tried to take five kids to Starbucks for a pumpkin loaf fix, you’ll understand why this recipe was born. By the time everyone had a slice (and a sugar crash to follow), I knew there had to be a better way.
So I set out to create a healthier version of our beloved fall treat—one that’s still soft, spiced, and perfectly sweet, but made with real ingredients you can feel good about. These muffins are naturally sweetened, gluten-free, and dairy-free, yet they taste every bit as indulgent as the original.
They’ve become a staple in our home—ideal for cozy fall mornings, after-school snacks, or those moments when you just want something warm and comforting with your coffee.
I hope you love them as much as we do.
Perfect Pumpkin Muffins
Equipment
- Muffin Pan
- Cookie Scoop
- Mixing Bowl
- Wisk
Ingredients
- 1 1/2 Cups All Purpose Flour ( I use King Arthur 1:1 Gluten free)
- 1 Tsp Baking Soda
- 1/2 Tsp Baking Powder
- 1/2 Tsp Salt
- 1 Tbsp Pumpkin Pie Spice
- 1 15 oz can Plain Pumpkin Puree
- 1/2 cup Melted Coconut Oil
- 1/2 cup Coconut sugar
- 1/2 cup Pure Maple Syrup Substitute agave or white sugar if needed
- 2 Eggs
- 2 Tsp Pure Vanilla Extract
Instructions
- Pre-heat oven to 375*
- Combine all ingredients in a bowl and mix until just combined
- Line or grease muffin tin
- Use a medium cookie scoop to measure out two scoops into each muffin cup or one scoop each for mini muffins
- Bake regular muffins for 16-18 minutes and minis for 12 or until an internal thermometer reaches 190*
Notes
