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#GlutenFree #Pumpkin #Turmeric #Muffins | Healthy, Plant Based Pumpkin Muffins | Superfood Muffins | Healthy Turmeric Recipes | Vegetarian Muffins Recipes | The Best Gluten Free Muffins Recipe // JustineCelina.com


My Gluten Free Pumpkin Turmeric Muffins are free of dairy, gluten, refined sugar and oil -- and a fantastic way to start your day while sneaking in tons of nutrition. Pumpkin puree, pure Canadian maple syrup, decadent coconut milk, freshly grated ginger and a kiss of pure vanilla combine with warming fall spices of cinnamon, nutmeg, cloves, allspice and a mega-dose of turmeric to create a light and fluffy, plant based muffin to help you power through your day. Enjoy them at breakfast, as a mid-day snack, or as a lighter alternative to more calorie-laden pumpkin-based desserts. This deceptively ‘free from’ recipe and can be enjoyed by plant-baser eaters, people with food allergies and sensitivities and anyone that loves delicious seasonal baking!

Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 12
Author Justine



  • 1 1/2 cups pumpkin puree
  • 1/2 cup full fat coconut milk
  • 1 1/2 cups 100% pure Canadian maple syrup

  • 2 tsp fresh ginger
  • 2 large free range eggs

  • 1 tsp pure vanilla extract


  • 1 1/2 cups all purpose gluten free baking mix Make sure it includes xantham gum!
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2 tbsp turmeric
  • 1 tbsp cinnamon
  • 1 tsp nutmeg
  • 1 tsp all spice
  • 1 tsp cloves
  • 1/2 tsp Himalayan pink salt


  • 1/8 cup pepitas


  1. Preheat your oven to 350ºF.

  2. For a rustic, homemade look, cut parchment paper into squares to use as pan liners for your muffins. Alternatively, you can use pre-made muffin liners  or grease each pan lightly with coconut oil.

  3. Add all wet ingredients to a large mixing bowl. Whisk until combined.

  4. In a separate large mixing bowl, combine all dry ingredients.

  5. Pour the wet mixture into the dry mixture, stirring to combine thoroughly.

  6. Press the parchment paper into each pan before pouring the batter overtop, distributing equally between each muffin.

  7. Sprinkle pepitas ontop of each muffin to add that gourmet flair.

  8. Bake for 60 minutes, or until a toothpick comes out of the centre of the muffin mostly clean.

  9. Allow the muffins to cool for 5 minutes in the pan before removing from that pan and transferring to a wire rack to cool.

  10. I love them fresh out of the oven with vegan butter!

Recipe Notes

My Gluten Free Pumpkin Turmeric Muffins keep for up to a week refrigerated and also freeze very well.