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Gluten Free Pumpkin Muffins

Rose Karlsen


  • 1 ¾ cups all-purpose gluten-free flour 

  • ¾ cup sugar

  • ½ cup brown sugar

  • 1 teaspoon baking soda

  • ½ teaspoon salt

  • 2 teaspoons cinnamon

  • ¼ teaspoon ground cloves

  • ½ teaspoon nutmeg

  • 2 eggs

  • 1 cup pumpkin puree (not pie filling)

  • ½ cup neutral cooking oil

  • 1 teaspoon vanilla extract

  • ½ cup dark chocolate chips

  • 2 drops Cloves essential oil

  • 2 drops Nutmeg essential oil

  • 4 drops Cinnamon Bark essential oil

Optional - Cinnamon Maple Glaze

  • 1 cup powdered sugar, more if needed

  • 1⁄4 teaspoon cinnamon

  • 1 tablespoon very soft butter

  • 1⁄2 teaspoon vanilla

  • 1⁄4 cup good maple syrup, more if needed

  • 2 drops Cinnamon Bark essential oil

Young Living Oils Used in this Recipe:

#5633 Nutmeg Vitality Oil

#5620 Clove Vitality Oil

#5585 Cinnamon Bark Vitality Oil

EOK Copywrite 2022



Preheat the oven to 375F. Line a standard sized muffin baking tray with paper muffin liners.


Add flour, sugars, baking soda, salt, and spices to a large mixing bowl. Whisk until combined.


Add eggs, pumpkin puree, oil, vanilla extract, and essential oils. Mix just until combined. Add chocolate chips and fold in gently.


Using a spoon or a batter scoop, spoon batter into the muffin liners until ¾ full (about a heaping ¼ cup of batter).

Bake for 24-28 minutes or until a toothpick inserted into the center of a muffin comes out clean.

Optional glaze: whisk ingredients together until smooth. Drizzle over muffins.

EOK Copywrite 2022
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