Gluten Free by Adapting: Try This Pumpkin Muffin Recipe

Gluten Free Pumpkin Muffins
This wonderful pumpkin muffins plate was made from a fine recipe – adapted for those on a vegan or gluten-free diet.

Sometimes being vegan and gluten free gives you an urge to explore when it comes to creating recipes. What precisely can I create, all the while being careful about the ingredients chosen? It’s not like quickly grabbing stuff from supermarket shelves and throwing together something fast for your guests. Those on a vegan or gluten-free diet know that it’s just not that easy. You have to be careful about what you select to include. Healthy eating means honest preparation and cooking, too.

There is another option: adaptation. In writing it might be called “borrowing,” or “repurposing with revisions.” Here we can adapt a perfectly fine dish, with our own take on it. Kind of like a musical act covering an old song. An interpretation, if you will. Taking something good and adding our own flavor to it, based on our own tastes and experiences, and maybe even style.
With that said, here’s an adaptation for you. These delicious pumpkin muffins were adapted from the Lovely Little Kitchen’s Best Ever Pumpkin Muffins. I tweaked the recipe only slightly to make them vegan and gluten free. I think we retained the integrity of the wonderful original, while adding our own little flair. I hope you enjoy them as much as I did!



Vegan and Gluten Free


3/4 cup brown rice flour

1/2 cup white rice flour

1/2 cup tapioca starch

1 cup coconut sugar

1/2 cup maple sugar

1/2 teaspoon xanthan gum

1 teaspoon baking soda

1/2 teaspoon pink Himalayan sea salt

2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground allspice

1/4 teaspoon ground cloves

2 heaping Tablespoons ground flaxmeal plus 1/4 cup filtered water

1 15 ounce can pumpkin puree

1/2 cup coconut oil, melted

1 teaspoon vanilla extract


1. Preheat the oven to 375 degrees and place paper or silicone liners in 12 standard muffin cups.

2. In a large bowl place the rice flours, tapioca starch, coconut and maple sugar, xanthan gum, baking soda, sea salt and spices. Use a whisk and sift together.

3. In a small bowl make the flax “egg” by whisking 2 heaping Tablespoons of ground flax mixed with ? cup filtered water. Let this sit for about 3 to 5 minutes to gel up.

4. Now add the melted coconut oil, pumpkin puree and vanilla to the flax egg and using the whisk combine.

5. Pour the wet ingredients into the dry ingredients and using a wooden spoon combine. Do not over mix, but make sure everything is evenly incorporated.

6. Use a large spoon or an ice-cream scoop works well also to fill each muffin cup. The cups will be almost full.

7. Bake for 20 to 25 minutes, or until a toothpick inserted into the center of the muffin comes out clean.  Enjoy 🙂

Leave a Reply

Your email address will not be published. Required fields are marked *