Gluten & Dairy-Free Five Spice Pumpkin Muffins


I love it when happy accidents occur in the kitchen, and this recipe is one of them!  I made it at a time when I was absolutely starving, and while I could have easily thrown together a salad, I knew I would dip into the batter (I can never help it!), and pop one or two (It ended up being three – EEEK!) once the muffins were out of the oven.  I was loosely following instructions I had worked from before, and in my hunger-fueled rush to finish, I accidentally omitted olive oil, which was one of the main ingredients.  Mind you, I had no idea I did this until I saw the new bottle I had taken out, still sealed, sitting on my counter long after I had put the tin in the oven.  To my surprise though, I ended up liking this version even better, so now I am sharing it with you!

These muffins are made from a blend of Quinoa Flakes, and Quinoa Flour.  The flakes give the batter an almost sponge-like consistency (If you’ve never used them before, no need to be alarmed when things start to look a little fluffy!), yet cook up to be chewy on the inside and crunchy on the outside.  Because you’ll only need 1/2 Cup of Pumpkin to make these, I highly recommend making this Pumpkin Spiced Coffee recipe from Style Within Reach, with your leftovers.  Served together, the combo is a match made in pumpkin heaven!







Gluten-Free Five Spice Pumpkin Muffins
Prep time
Cook time
Total time
Recipe type: Sweets
Serves: 12
  • ½ Cup Canned Pumpkin Purée
  • ½ Cup Unsweetened Almond (or Coconut) Milk
  • ¾ Cup Good-Quality Maple Syrup
  • 1 Teaspoon Pure Vanilla Extract
  • 1 Cup Quinoa Flakes
  • 1 Cup Quinoa Flour
  • 2 Teaspoons Baking Powder
  • 2 Teaspoons Baking Soda
  • 1½ Tablespoons Chinese Five-Spice Powder
  • 1 Teaspoon Kosher Salt
  • Cooking Spray
  1. Preheat your oven to 400 degrees.
  2. In a large mixing bowl, whisk together the pumpkin, almond milk, maple syrup, and vanilla.
  3. In a separate bowl, combine the quinoa flakes, flour, baking soda, baking powder, five-spice powder, and salt.
  4. Fold the dry ingredients into the wet ingredients.
  5. Lightly grease the interior of your muffin tin.
  6. Evenly distribute the batter amongst the cups.
  7. Bake for 20-25 minutes, until a toothpick inserted comes out clean.
  8. Remove from the oven, and allow to cool before serving.




16 Responses to Gluten & Dairy-Free Five Spice Pumpkin Muffins

  1. katelon says:

    This and the coffee sound so yummy. I wonder if you could use banana instead of the maple sugar, to cut down on the sweetener? I haven’t used quinoa flakes before or the flour but have cooked with other gluten free flours so this will be fun. I am going to reblog this! Thanks.

  2. Pingback: Gluten & Dairy-Free Pumpkin Muffin Recipe | jjbegonia | Empower and Balance

  3. Ooo fun! I’m currently eating wheat and dairy free (probably for life) and these look amazing! Going to try these! Do you think a rice, tapioca and potato flour blend would work in this, and perhaps oatmeal (which is safe for me) instead of the quinoa flakes?

    • jjbegonia says:

      Hi Linda! I think the flour itself would definitely work. I am not as sure about the oatmeal, as they quinoa flakes soak up a lot of moisture, and fluff when cooked. It’s worth a shot though!

  4. Anonymous says:

    Thanks Carlynn for posting some that my youngest w/ FA can eat ! xo

  5. toniegirl says:

    I have been ‘testing’ my gluten free flours and this looks perfect!

  6. ajualuv says:

    That looks soooo yummy!! Thank you Angel.

  7. Luke says:

    Looks great! I’ve never heard of the Chinese spice! Sounds interesting.

  8. These sound great, but I just started gluten free and I don’t have all these flours in my pantry. Think I can sub GF all purpose for the quinoa flour?

    • jjbegonia says:

      Hi There! I wish I could answer this definitively but I have never used the all-purpose flour in this recipe – I think you should be A-OK though. Please let me know if you try it!

  9. Pingback: Carrot & Pumpkin Spice Soup | jjbegonia

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