Pumpkin spice is seemingly all the rage when it comes to autumn baking. Pumpkin coffee, cake, and other treats seem to pop up everywhere we look just as soon as the leaves begin to change color! But many of these sweet treats and goods are processed or packed with sugar. Packaged, premade cakes and muffins are quick and easy to grab, but we recommend reading those ingredients carefully before diving in. Or rather, try out these simple and delicious gluten free pumpkin spice muffins!
Making gluten free pumpkin spice muffins at home doesn’t mean you have to put in so much extra work in the kitchen. If you’re not much of a baker, you can grab your favorite gluten free baking mix to whip up these pumpkin skulls.
Okay, sure, you can use a regular muffin tin for this recipe. But these skull molds are so spooky and festive for Halloween! Either way, the moist muffins are perfectly spiced and flavored with real pumpkin. And when it comes to the creamy maple glaze, you can make it as thick or thin as you’d like. Just add more dairy free milk, like almond milk, to thin out the glaze. For another autumn-themed dessert, try our Gluten Free Apple Pie Cupcakes with Vegan Maple Buttercream!
Gluten Free Pumpkin Spice Skull Muffins
Snacks / Dessert / Breakfast
1 cup pumpkin puree
¼ cup maple syrup
¼ cup coconut oil, melted and cooled to room temperature
¾ cup coconut sugar
1 tsp vanilla extract
½ tsp salt
1 tsp pumpkin pie spice
1 Coffee Maple Cacao LivBar, crumbled and broken into pieces
4 oz dairy free cream cheese, softened
¼ cup pure maple syrup
⅛ cup dairy free milk
½ tsp vanilla extract
¼ tsp pumpkin pie spice
Preheat the oven to 350 degrees Fahrenheit. If using a festive skull mold, grease with coconut oil or avocado oil. If using a traditional muffin tin, prepare the tin with cupcake liners.
In a large bowl, whisk together the pumpkin puree, eggs, maple syrup, coconut oil, and coconut sugar. Stir in the vanilla, salt, and pumpkin pie spice.
Gently fold in the baking mix and LivBar. Pour batter into prepared mold. Bake for 20-25 minutes or until a toothpick inserted in the center of a couple cakes comes out clean.
Meanwhile, in a small bowl, beat together the softened cream cheese, maple syrup, dairy free milk, vanilla extract, and pumpkin pie spice until smooth.
Tap out the skull muffins from the mold and drizzle the glaze on the muffins. We recommend enjoying these warm from the oven!