Pumpkin Muffins with Creamy Glaze and Spiced Sprinkles (Gluten-Free) ©

There’s nothing quite like the warm embrace of pumpkin spice in the air as autumn settles in. These Gluten-Free, Dairy-Free Pumpkin Spice Muffins are the perfect treat to capture the heart of the season. Made using our versatile Inspiration Baking-All Purpose Flour Blend. With a moist, tender crumb and the perfect blend of cozy spices, they’re a delight for anyone craving fall flavors without compromising dietary needs.

And to make them even more irresistible, each muffin is topped with a soft, creamy drizzle with sprinkles of sugar, cinnamon and pumpkin pie spice on top. It adds just the right touch of sweetness and indulgence. Perfect for breakfast, an afternoon snack, or a special treat with your favorite warm beverage, these muffins bring the magic of fall straight to your table. Let’s bake a batch and savor the comfort in every bite.

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SERVINGS: 24 Muffins

PREP TIME: 20 MIN

COOK TIME: 13-15 MIN

TOTAL TIME: 35 MIN

INGREDIENTS

Muffins

• 2 1/2 cups Inspiration Baking-All Purpose Flour Blend

• 5 Teaspoons baking powder-double acting

• 1 1/2 Teaspoons baking soda

• 2 Teaspoons Pumpkin Pie spice

• 1 -- 15 oz can pumpkin puree

• 1/2 Cup granulated sugar

• 1/2 Cup brown sugar packed

• 4 whole eggs

• 1/3 Cup oil*

• 1 Tablespoon vanilla extract

Glaze

• 2 Cups Powdered sugar

• 2 Tablespoons softened butter or margarine

• 2 Tablespoons hot water (add more for drizzle consistency if needed)

Sprinkle Topping

• 1/2 Cup granulated sugar

• 1/4 Teaspoon ground cinnamon

• 1/4 Teaspoon pumpkin spice

DIRECTIONS

Muffins

• Preheat oven to 350°F. Line 2 twelve cavity cup cake pans with cupcake liners.

• In a bowl whisk together all dry ingredients except the sugars. Set aside.

• In a second bowl, whisk together all the wet ingredients and the sugars. Whisk until smooth. Scrap the bowl at least one time with a rubber spatula.

• Using a hand mixer on low, blend the wet ingredients together for about 30 seconds.

• Add the dry ingredients to the wet ingredients. Mix with a wire whisk or hand mixer on low until smooth. Scrap the bowl at least one time. Batter is thick.

• Fill the cupcake tins about 2/3 full.

• Place in a preheated oven. Bake for 12-14 minutes. Check with a toothpick. It should come out fairly clean.

• Place cupcake tins on a cooling rack for 5 minutes. Then remove muffins to the cooling rack

• Cool for at least 20 minutes before the next step.

  Sprinkle Topping

• Mix together all ingredients. Set aside.

Glaze

• Place powdered sugar and softened butter in a bowl. Add hot water until a good consistency to drizzle on top of each muffin is achieved.

• Drizzle topping on muffins. Sprinkle the sugar, cinnamon and pumpkin spice topping on the warm glaze.

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NOTES:

• *If using coconut oil, reduce oil to 2 Tablespoons.

• You can freeze the muffins up to 2 months in a freezer bag or container. Do not freeze with drizzle topping or sugar glaze.

• Thaw in the refrigerator over night. Follow instructions for making the glaze and the sprinkle topping.