Pumpkin and autumn spice muffins (vegan + gluten free)

The perfect recipe to bring the smell of fall into your home!

This recipe uses our famous gluten-free all-purpose flour and Cinnamon Bakery baking powder, available online HERE .


Wet ingredients

  • 1 tablespoon of chia seeds
  • 3 tablespoons of water
  • 1 cup unsweetened pumpkin puree
  • 1/3 cup melted coconut oil
  • 3 tablespoons of maple syrup
  • 1/2 cup brown sugar
  • 1/4 cup blackstrap molasses

Dry ingredients:

  • 1 2/3 cups of Cinnamon Bakery All Purpose Flour
  • 1 tbsp pumpkin spice (nutmeg, cinnamon, ginger, and clove)
  • 1 teaspoon baking soda
  • 1 teaspoon of Baking powder Cinnamon Bakery
  • 1/2 teaspoon fine sea salt
  • 1/2 cup chopped walnuts (optional)


  1. Preheat the oven to 180°C (350°F). Line a muffin pan with paper liners.
  2. In a medium bowl, whisk together the chia seeds and water. Let thicken for a few minutes.
  3. In a large bowl, whisk together the dry ingredients (Cinnamon Bakery all-purpose flour, pumpkin pie spice, baking soda, baking powder and salt).
  4. In the same bowl as the chia mixture, whisk together the wet ingredients (chia mixture, pumpkin puree, oil, maple syrup, brown sugar and molasses) until smooth.
  5. Add the wet mixture to the dry ingredients and mix until well blended. There should be no trace of flour left.
  6. If using, add the chopped walnuts, you can also reserve some for the top garnish.
  7. Divide the batter evenly among the 12 muffin cups.
  8. Bake the muffins for 25 to 35 minutes, until a toothpick comes out clean.