Okay. Let me tell you a true little story. Last week I was scrolling through the Inspo app, where I am rediscovering so many creators that I used to love to follow. Because Instagram is so screwed up, I honest to God have not seen some of the people that I follow in well over a year. Then you forget and don’t even realize you don’t see them anymore- so now for me, getting to see their content has been wonderful and very inspirational. Shameless plug to come check it out, I think you will find it VERY refreshing!

Pumpkin Donut Muffins (Gluten-free and Vegan) from HeatherChristo.com

One of those people is Cheryl of Tidy Mom. Because when I saw these muffins (are they really muffins though???) staring at me from the feed and I clicked through to her blog and knew I had to make them. Well, they had to have a little GF/vegan makeover, but the spirit is SO there! Thank you Cheryl!

Pumpkin Donut Muffins (Gluten-free and Vegan) from HeatherChristo.com

And again with the true story- these were some of the most EPIC treats we have had in years. Even Pete was like licking his fingers freaking out over them. We all accused each other of eating the last couple. You get the idea.

Pumpkin Donut Muffins (Gluten-free and Vegan) from HeatherChristo.com

They truly have the texture of donuts and the glaze is ah-mazing!!! Coco even requested these instead of a birthday cake (I will see what I can do about a hybrid.) All of that is to say that you should make these, they are awesome.

Please excuse the less than perfect pictures which I took with my I-phone (I have never done that before but ce la vie! I had to get to the muffins!!!!)

Pumpkin Donut Muffins (Gluten-free and vegan)
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • 2 ¼ cups Bobs Red Mill Gluten-Free 1:1 flour
  • 1 cup packed brown sugar
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • ½ teaspoon ground allspice
  • 1 cup canned pumpkin puree
  • ½ cup vegetable oil (or melted coconut oil)
  • 1 cup oat milk (or other non-dairy milk)
  • Pumpkin Spice Glaze
  • 1 cup powdered sugar
  • 2 tablespoons pumpkin puree
  • 2 tablespoons melted coconut oil
  • 1 tablespoon oat milk (or other non-dairy milk)
  • ¼ teaspoon pumpkin spice
Instructions
  1. Preheat the oven to 350 degrees and line a 12 muffin tin with paper liners.
  2. In the bowl of a standing mixer fitted with a whisk, combine all of the dry ingredients. Add the pumpkin puree, the oil and the oat milk and whisk until smooth. Scoop the batter evenly into the 12 muffin tins (they will be quite full.)
  3. Bake the muffins for 20-22 minutes and then let them cool. Whisk the Pumpkin Spice Glaze in medium bowl until smooth and then dip the muffins in the glaze.

Print Recipe  

Okay. Let me tell you a true little story. Last week I was scrolling through the Inspo app, where I am rediscovering so many creators that I used to love to follow. Because Instagram is so screwed up, I honest to God have not seen some of the people that I follow in well over a year. Then you forget and don’t even realize you don’t see them anymore- so now for me, getting to see their content has been wonderful and very inspirational. Shameless plug to come check it out, I think you will find it VERY refreshing!

Pumpkin Donut Muffins (Gluten-free and Vegan) from HeatherChristo.com

One of those people is Cheryl of Tidy Mom. Because when I saw these muffins (are they really muffins though???) staring at me from the feed and I clicked through to her blog and knew I had to make them. Well, they had to have a little GF/vegan makeover, but the spirit is SO there! Thank you Cheryl!

Pumpkin Donut Muffins (Gluten-free and Vegan) from HeatherChristo.com

And again with the true story- these were some of the most EPIC treats we have had in years. Even Pete was like licking his fingers freaking out over them. We all accused each other of eating the last couple. You get the idea.

Pumpkin Donut Muffins (Gluten-free and Vegan) from HeatherChristo.com

They truly have the texture of donuts and the glaze is ah-mazing!!! Coco even requested these instead of a birthday cake (I will see what I can do about a hybrid.) All of that is to say that you should make these, they are awesome.

Please excuse the less than perfect pictures which I took with my I-phone (I have never done that before but ce la vie! I had to get to the muffins!!!!)

Pumpkin Donut Muffins (Gluten-free and vegan)
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • 2 ¼ cups Bobs Red Mill Gluten-Free 1:1 flour
  • 1 cup packed brown sugar
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • ½ teaspoon ground allspice
  • 1 cup canned pumpkin puree
  • ½ cup vegetable oil (or melted coconut oil)
  • 1 cup oat milk (or other non-dairy milk)
  • Pumpkin Spice Glaze
  • 1 cup powdered sugar
  • 2 tablespoons pumpkin puree
  • 2 tablespoons melted coconut oil
  • 1 tablespoon oat milk (or other non-dairy milk)
  • ¼ teaspoon pumpkin spice
Instructions
  1. Preheat the oven to 350 degrees and line a 12 muffin tin with paper liners.
  2. In the bowl of a standing mixer fitted with a whisk, combine all of the dry ingredients. Add the pumpkin puree, the oil and the oat milk and whisk until smooth. Scoop the batter evenly into the 12 muffin tins (they will be quite full.)
  3. Bake the muffins for 20-22 minutes and then let them cool. Whisk the Pumpkin Spice Glaze in medium bowl until smooth and then dip the muffins in the glaze.