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We all need a solid vanilla cupcake recipe in our back pocket when the occasion arises. For me, this occasion my son’s upcoming 2nd birthday party (time flies!). But for you, this could be a birthday party, baby shower, holiday party, or a simple Tuesday night when you’re craving something sweet.

Now you might be wondering, what makes these gluten-free cupcakes the best ever?? Well, for one very simple reason. They taste identical to their non gluten-free counterparts. Meaning, those with celiac disease or a gluten allergy/intolerance can enjoy these perfect vanilla cupcakes with everyone else. So no one will feel left out or dissatisfied!

Why You’ll Love This Recipe

  • Pantry Staples: This recipe’s ingredients are all items you may have right on hand in your pantry which will make this a super easy vanilla cupcake recipe to put together!
  • Classic Vanilla Cupcake Taste: This gluten-free cupcake tastes exactly like a classic vanilla cupcake so no need to worry about anyone missing out on this sweet treat!
  • Versatile and Customizable: Feel free to use dairy-free milk and dairy-free butter for these cupcakes! You can also use egg replacement to make these vegan! If taking this option, I recommend the Earth Balance Vegan Buttery Sticks and Elmhurst Almond Milk. You can also add any cupcake toppings like sprinkles, cupcake jams or toppers to make them special for any birthday or holiday event!
gluten-free vanilla cupcakes on a table with vanilla frosting and rainbow sprinkles on top.

What You’ll Need

All Purpose Gluten-Free Flour: I swear by the Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour for all my gluten-free baking needs. It does a perfect job at keeping your bakes together, and mimicking the taste and texture of regular all purpose flour. Though you can definitely use whatever brand of all purpose gluten-free flour you prefer! I’ve also tried King Arthur and Nature’s Promise gluten-free flour blends, and they work great as well. Make sure your gluten-free flour contains xanthan gum. If not, add 1/2 teaspoon of xanthan gum to the dry ingredients.

Butter: I used non-dairy butter, but any butter will work in this recipe. Salted or unsalted butter won’t make much of a difference either, so use whichever you have on-hand! Just remember to bring it to room temperature first, so that it’s soft.

Sugar: White sugar or cane sugar both work well in these gluten-free vanilla cupcakes. You can try using either coconut sugar or maple sugar in its place for a slightly healthier recipe, though I haven’t had the chance to test these options myself yet.

Eggs: These eggs will be the binder that holds the batter together for these cupcakes. Make sure that they’re room temperature. Room-temperature eggs are important because they’ll ensure that your cupcakes rise and have a nice fluffy texture!

Vanilla Extract: this will add the perfect balance of sweetness and warm vanilla flavor these vanilla cupcakes need.

Milk: Feel free to use your favorite non-dairy milk if you’d like! The milk will also help to make sure your cupcakes have a nice fluffy texture!

a bite taken out of a gluten-free vanilla cupcake with vanilla frosting and rainbow sprinkles.

How to Make The Best Gluten-Free Vanilla Cupcakes

  1. Prepare your dry and wet ingredients: Whisk together the gluten-free flour, baking powder, baking soda, and salt. In a separate bowl, beat together the butter and sugar with either a hand or stand mixer until fluffy. Beat in one egg at a time, then add the vanilla extract.
  2. Bake Your Cupcakes: Once you’ve slowly combined your wet and dry ingredients into a batter, fill your cupcake liners and bake cupcakes for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
  3. Frost Your Cupcakes: Make the frosting by adding all of the frosting ingredients to a large bowl and beating with either a hand or stand mixer until light and fluffy. Once they’ve cooled, decorate with frosting and sprinkles if you’d like!
  4. Pack & Store: Store cupcakes in an airtight container at room temperature for up to 3 days.

Top Tips

  • Beat the butter and sugar together really well in the third step of this recipe. The goal is to introduce as much air to the mixture as possible. This will result in a lighter and fluffier gluten-free vanilla cupcakes!
  • Use an ice cream scoop or large cookie scoop to fill your cupcake molds. This simple trick makes filling your vanilla cupcake tin much quicker and easier. This also guarantees even-sized cupcakes that will bake at the exact same rate!
  • Sub the vanilla frosting for a cream cheese frosting instead! To do this, replace the butter with 1/4 cup butter plus 1/2 cup softened cream cheese. Whip all ingredients together just as you would the vanilla frosting, then spread over your cooled gluten-free vanilla cupcakes.

Adjust This Recipe To Your Dietary Needs

Make it Dairy-Free: Use dairy-free butter and non-dairy milk to make these gluten-free and dairy-free vanilla cupcakes! If taking this option, I recommend the Earth Balance Vegan Buttery Sticks and Elmhurst Almond Milk.

Make it Vegan: For vegan vanilla cupcakes, follow the same modifications as you would for the dairy-free version above. Then, use your favorite vegan egg replacement in place of the eggs – I recommend this one from Bob’s Red Mill.

close up image of a gluten-free vanilla cupcake with vanilla frosting and rainbow sprinkles.
5 from 2 votes

Best Ever Gluten-Free Vanilla Cupcakes

I don't mean to brag, but these gluten-free vanilla cupcakes are truly the best ever! Perfectly soft, fluffy, sweet, and moist (sorry if that word makes you cringe!). Whip up a batch of these gluten-free cupcakes for your next party as a fun treat even gluten-eaters will love.
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 12 servings

Equipment

  • 1 large bowl
  • 1 medium bowl
  • 1 hand or stand mixer
  • 1 cupcake tin

Ingredients

  • 1 1/2 cups all purpose gluten-free flour see Notes
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup butter softened
  • 2/3 cup sugar
  • 2 large eggs at room temperature
  • 1 1/2 teaspoons vanilla extract
  • 3/4 cup milk

For the vanilla frosting:

  • 2 1/2 cups powdered sugar
  • 1/2 cup butter softened
  • 1-2 tablespoons milk
  • 1/2 teaspoon vanilla extract

Instructions

  • Preheat oven to 350° Fahrenheit and line a cupcake pan with cupcake liners.
  • In a medium bowl, whisk together the gluten-free flour baking powder, baking soda, and salt.
  • In a large bowl, beat together the butter and sugar with either a hand or stand mixer until fluffy. Beat in one egg at a time, then add in the vanilla extract.
  • With your mixer on low speed, add 1/3 of the flour mixture into the butter mixture, then about half of the milk. Then, add in another 1/3 of the flour mixture, then the remaining milk, then the remaining flour mixture.
  • Once batter is fully combined, transfer ¼ cup of batter into each cupcake mold. Bake cupcakes for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
  • Remove cupcakes from oven and transfer to a wire rack to cool completely before frosting.
  • Make the frosting by adding all frosting ingredients to a large bowl and beating with either a hand or stand mixer until light and fluffy.
  • Once cupcakes have cooled, decorate with frosting and sprinkles if you’d like.

Notes

Make sure your gluten-free flour contains xanthan gum. If not, add 1/2 teaspoon of xanthan gum to the dry ingredients.
Store cupcakes in an airtight container at room temperature for up to 3 days.

Nutrition

Serving: 1cupcake | Calories: 346kcal | Carbohydrates: 48g | Protein: 2.3g | Fat: 15g | Sugar: 37g

These gluten-free Christmas sugar cookies with baked-in sprinkles are so delicious that everyone will want a bite! With only a handful of pantry ingredients needed, baking these gluten-free Christmas cookies will surely get you into the holiday spirit. Perfect for gifts, parties, platters or all for yourself. Don’t forget to leave some for Santa!

Overhead image of a gluten-free Christmas cookie with red, green, and white sprinkles with a bite taken out.

What’s Christmas without festive sugar cookies to bring to parties, give as gifts, and leave out for Santa?! This homemade recipe is beyond any gluten-free Christmas cookie you’d find at the store. And baking them just really gets me into the holiday spirit! Bake these with your kids, friends, or partner while listening to Christmas music – it’s truly so much fun

Why You’ll Love This Gluten-Free Christmas Cookie Recipe

  • Fun For The Family: This is a great way to kick of your holiday season! Whether you’re measuring the sugar or your little ones are helping with the sprinkles, there’s room for everyone!
  • Easy and Quick: With a simple batter these cookies are ready for the oven and baked within 12 minutes.
  • Versatile and Customizable: Feel free to add chocolate chips, nuts, or crushed peppermint to the top of your cookies for a fun twist!

What You’ll Need To Make Gluten-Free Christmas Sugar Cookies

  • Butter: I used non-dairy butter to make these cookies dairy-free. Though whatever butter you use, make sure to soften it ahead of time!
  • Sugar: granulated sugar will work great for this recipe!
  • Eggs: These help bind the batter together, creating a soft classic christmas sugar cookie texture that will leave you wanting more!
  • Gluten-Free All Purpose Baking Flour: I use and love Bob’s Red Mill Gluten-Free Baking Flour for all my gluten-free baking recipes. Your gluten-free flour must contain xanthan gum. If it doesn’t, then add 1 teaspoon xanthan gum in with the dry ingredients.
  • Salt: This will help to bring the cookies together by providing a balance to the sweetness.
  • Christmas Sprinkles: If you don’t celebrate Christmas, feel free to use your favorite holiday sprinkles instead!
Close-up of a gluten-free Christmas cookie with a bite taken out.

How To Make The Best Gluten-Free Christmas Sugar Cookies

  • 1. Prepare Your Cookie Batter: Beat together your butter and sugar until light and creamy. Add your egg, and vanilla extract until well combined.
  • 2. Bake The Cookies: Scoop 2 tablespoons-sized balls of cookie dough and place them 2 inches apart on a baking sheet. Bake for 10-12 minutes.
  • 3. Remove and Cool: Remove cookies from the oven and let them cool on a cookie sheet for 5 minutes before transferring them to a wire rack to cool completely.

Tips, Tricks, and Storage

  • Making the Dough: It’s easier if you use a stand mixer or handheld mixer. But, if you want, I think it’s fun to do it by hand, just might take some extra elbow grease!
  • Make it Vegan: Okay, so usually I would swap the egg with a flax egg (1 tablespoon of ground flax meal mixed with warm water), but Bob’s Red Mill’s Egg Replacer might be the better option here. I haven’t tried this yet, but if you do, let me know in the comments!
  • Storage: Store the gluten-free Christmas cookies in an air tight container at room temperature for up to 5 days!

Additional Gluten- Free Holiday Favorites

overhead image of gluten-free christmas cookies
5 from 1 vote

Gluten-Free Christmas Sugar Cookies With Sprinkles

These gluten-free Christmas sugar cookies with baked-in sprinkles are soo delicious, everyone is going to want a bite! With only a handful of pantry ingredients needed, baking these Christmas cookies will surely get you into the holiday spirit. Perfect for gifts, parties, platters or all for yourself. Don't forget to leave some out for Santa!
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 16 cookies

Ingredients

  • 6 Tablespoons Softened Butter (Dairy or Non-Dairy)
  • 3/4 Cup Sugar
  • 1 Egg
  • 1 Teaspoon Vanilla Extract
  • 1 1/2 Cups Gluten-Free All Purpose Baking Flour, see Notes
  • 1 1/2 Teaspoons Baking Powder
  • 1/4 Teaspoon Salt
  • 1/2 Cup Sprinkles

Instructions

  • Preheat oven to 350° Fahrenheit and line a cookie sheet with parchment paper.
  • Beat the butter and sugar with either a hand or stand mixer until light and fluffy. Add in egg and vanilla extract, beat again to combine.
  • Add in the flour, baking powder, and salt. Beat together until a dough forms, then gently mix in the sprinkles until the sprinkles are evenly distributed throughout the dough.
  • Scoop 2 tablespoon-sized balls of cookie dough and place them about 2-inches apart on cookie sheet. Press down on each cookie to slightly flatten (they should be about 1-inch thick). Bake 10-12 minutes or until lightly golden around the edges.
  • Remove cookies from oven and let cool on cookie sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Gluten-Free All Purpose Flour:Your gluten-free flour must contain xanthan gum. If it doesn’t, then add 1 teaspoon xanthan gum in with the dry ingredients.

Nutrition

Serving: 1cookie | Calories: 137kcal | Carbohydrates: 21g | Protein: 1.2g | Fat: 4.8g | Sugar: 12g

Is there anything that screams Fall more than apple cider donuts?! If you’ve never tried making homemade baked donuts before, these apple cider donuts are a must-make for this Fall season!

close-up image of healthy vegan apple cider donuts stacked on top of each other.

Not only are these apple cider donuts incredibly soft and fluffy, but it contains no dairy or eggs, is baked instead of fried, and is adorned with crunchy and sweet cinnamon sugar topping that is absolutely mouth-watering. Fall isn’t complete without apple picking and a batch of these vegan donuts!

healthy vegan apple cider donuts on parchment paper with a bite taken out.

MAIN INGREDIENTS NEEDED TO MAKE VEGAN APPLE CIDER DONUTS

  • Apple Cider – Apple cider, whether store-bought or homemade, is going to create the delicious apple flavor we’re looking for in this recipe.
  • Rolled Oats – I love baking up my gluten-free treats with oats! Not only is it inexpensive, but they’re super easy to acquire. 
  • Flax Eggs – A flax egg is a vegan egg substitute and helps bind all the ingredients together!
  • Baking Soda & Powder – Baking soda and powder give the batter that quick inflation in the oven that creates the cake-like fluffy donuts we’re looking for.
  • Cinnamon – This ingredient will be used for making not only the donut, but of course, the cinnamon sugar!
  • Nutmeg – Known for its spicy, nutty flavor, nutmeg perfectly complements the sweet & warm cinnamon in this recipe.
  • Vegan Butter – I typically use the Earth Balance Vegan Buttery Sticks in my vegan/dairy-free baked goods. Though any vegan butter will work here, just be sure to melt it completely before adding it to this recipe. 
  • Coconut Sugar – I use coconut sugar when making the cinnamon sugar, but you can opt for organic cane sugar if you prefer.
healthy vegan apple cider donuts stacked on top of each other, with a bottle of milk on the side.

ADJUST THIS APPLE CIDER DONUTS RECIPE TO YOUR DIET

  • Add Dairy: Although I use dairy-free butter, you could substitute it for melted coconut oil or regular butter if you’d like! You can also use regular eggs instead of flax.
  • Add Gluten: You can try using 1 cup of all purpose flour instead of oat flour.

TIPS FOR MAKING BAKED VEGAN APPLE CIDER DONUTS

  • Bring the wet ingredients to room temperature before you combine them with the flour and other dry ingredients.
  • Don’t be alarmed if you see bubbles starting to form after mixing the wet and dry ingredients. It’s just the baking soda and powder reacting the way they’re supposed to. 

Baked Vegan Apple Cider Donuts (Gluten-Free)

0 from 0 votes
Recipe by Samantha Course: DessertsDifficulty: Medium
Servings

12

servings
Prep time

10

minutes
Cooking time

20

minutes
Total time

30

minutes

Is there anything that screams Fall more than apple cider donuts?! If you’ve never tried making homemade baked donuts before, these apple cider donuts are a must-make for this Fall season!

Ingredients

  • For the donuts:
  • 1 1/2 cups rolled oats

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon baking powder

  • 2 teaspoons cinnamon

  • 1/2 teaspoon nutmeg

  • 1/4 teaspoon salt

  • 2 flax eggs, see Notes

  • 1 cup apple cider

  • 1/2 cup creamy almond or peanut butter

  • 1/2 cup coconut sugar

  • 1 tablespoon apple cider vinegar, optional but makes for fluffier donuts

  • 1 teaspoon vanilla extract

  • For the cinnamon sugar:
  • 1 cup coconut sugar

  • 1 tablespoon cinnamon

  • 6 tablespoons dairy-free butter, melted

Directions

  • Preheat your oven to 350° Fahrenheit and grease a donut pan.
  • Add the rolled oats, baking soda, baking powder, cinnamon, nutmeg, and salt to a blender. Blend until oats are ground into a flour.
  • Add in the flax eggs, apple cider, almond butter, coconut sugar, apple cider vinegar, and vanilla extract. Blend until a smooth batter forms.
  • Carefully fill your donut molds with the batter, I used a cookie scoop to keep things neat.
  • Bake for 20-25 minutes and pop out of the molds onto a cooling racks, allow to cool completely before proceeding to the next step.
  • Combine the coconut sugar and cinnamon in a small bowl – set up an assembly line with the donuts, bowl of melted butter, bowl of cinnamon sugar, and a cooling rack.
  • Gently dip each donut in the butter before transferring and coating in the cinnamon sugar, place on a cooling rack while you finish up the rest. Once all are coated, store in a sealed container on either the counter for two days or the fridge for up to one week .

Recipe Video

Notes

  • Flax Eggs: To make one flax egg, combine 1 tablespoon of ground flax meal with 3 tablespoons of water and let sit on the counter for five minutes to thicken.
  • Storage: store in a closed container at room temperature for 2-3 days, in the fridge for 1 week, or in the freezer for 1 month.

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OTHER VEGAN AND GLUTEN-FREE DESSERTS

These gluten-free oatmeal chocolate chip cookies will actually change your life. Crispy on the outside, perfectly soft on the inside, and loaded with melty chocolate. One bowl, simple ingredients, and roughly 20 minutes is all you’ll need to bake up a batch of these healthier melt-in-your-mouth cookies!

a stack of gluten-free oatmeal cookies on an upside down cookie sheet.

What You’ll Need To Make Gluten-Free Oatmeal Chocolate Chip Cookies

  • ONE Bowl – Don’t we just love a one bowl cookie recipe? The one bowl is to baking what the one pan is to cooking. It simply doesn’t get any quicker and easier than these one bowl oatmeal cookies.

  • Oat Flour – We swap regular flour for gluten-free oat flour in this healthier cookie recipe. I especially love baking with oat flour because it’s so cheap and easy to make! You can also of course buy a bag of already made oat flour from the store, but I always recommend saving your money and quickly making your own. To make oat flour, simply blend rolled oats in a blender or food processor until ground into a flour. Then …that’s it! It actually couldn’t get any easier.

  • Rolled Oats – Most, but not all oats are gluten-free, so make sure the ones you buy definitely are! I used these Nature’s Path Gluten-Free Oats in my cookies, but really any brand of rolled oats will work. Old-fashioned, quick cooking, or instant rolled oats will all bake up the same here. However, steel cut or Irish oats are entirely different and won’t work in these gluten-free oatmeal cookies.

  • Chocolate Chips – I used the Enjoy Life Mini Semi-Sweet Chocolate Chips in my cookies, but any chocolate chips would taste delicious. I like Enjoy Life because they’re guaranteed gluten-free, nut-free, and vegan, making them a super safe option when baking for a crowd. Though if you can’t get your hands on any chocolate chips, one cup of a chopped chocolate bar would work just as great!

Tips and Tricks

  • Leave these cookies to rest on their baking sheet once baked. They have a tendency to be super soft and delicate straight out of the oven. Therefore, leave them be for at least 5 minutes before attempting to move them.

  • Swap out the chocolate chips for raisins and you’ve got yourself gluten-free oatmeal raisin cookies! Also, if taking this option, I recommend adding in one teaspoon of cinnamon to your cookie dough for a hint of spice.

  • Store these cookies in an airtight container at room temperate for up to seven days! Also, if after your cookies have cooled you’re still yearning for that fresh-out-of-the-oven cookie experience, simply pop them in the microwave for 10-15 seconds. This’ll give you that irresistibly warm, soft, and gooey-ness you crave!
close-up image of a gluten-free oatmeal cookie with a bite taken out

Adjust This Recipe To Your Dietary Needs

  • Make it Dairy-Free: If you know me, you know I always take the dairy-free option! So I made my oatmeal chocolate chip cookies dairy-free by simply replacing the butter in this recipe with non-dairy butter. I use and love the Earth Balance Vegan Buttery sticks for all my dairy-free baking/cooking needs.

  • Make it Vegan: To make these cookies vegan, take the dairy-free option above and use your favorite egg substitute in place of the egg in this easy cookie recipe. While I haven’t tested this version myself just yet, a flax egg might work. Also, this Bob’s Red Mill Egg Replacer may also do the trick!

Gluten-Free Oatmeal Chocolate Chip Cookies

5 from 1 vote
Recipe by Samantha Course: DessertDifficulty: Easy
Servings

24

cookies
Prep time

10

minutes
Cooking time

10

minutes
Total time

20

minutes

These gluten-free oatmeal chocolate chip cookies will actually change your life. Crispy on the outside, perfectly soft on the inside, and loaded with melty chocolate. One bowl, simple ingredients, and roughly 20 minutes is all you’ll need to bake up a batch of these healthier melt-in-your-mouth cookies!

Ingredients

  • 1/2 cup butter, softened (I used non-dairy butter)

  • 1/2 cup brown sugar

  • 1/4 cup sugar

  • 1 egg, at room temperature

  • 1 teaspoon vanilla extract

  • 1 cup oat flour

  • 1/2 teaspoon baking soda

  • 1/4 teaspoon salt

  • 1 1/2 cups rolled oats

  • 1 cup chocolate chips, optional (but recommended!)

Directions

  • Preheat oven to 350° Fahrenheit and line a large baking sheet with parchment paper.
  • Beat together the butter, brown sugar, and sugar in a large bowl with either a hand or stand mixer until light and fluffy. Add in the egg and vanilla extract, beat to combine.
  • Add oat flour, baking soda, and salt into butter mixture and beat until a dough forms. Then, fold in rolled oats and chocolate chips until evenly distributed throughout.
  • Drop tablespoon-sized balls of dough about 2-inches apart on prepared baking sheet and bake for 10 minutes, or until lightly golden brown. Let cookies cool on baking sheet for 5-10 minute, then transfer to a wire rack to cool completely.

Recipe Video

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This gluten-free and dairy-free pumpkin bread recipe is full of warm pumpkin spices topped with a sweet & delicious maple glaze. Pair it with a hot cup of cider or coffee for breakfast or a snack. A perfect Fall treat!

Pumpkin Bread With Maple Glaze

This easy and healthy pumpkin bread recipe could be one of my favorite pumpkin recipes of all time (besides my pumpkin cookies and healthy pumpkin muffins.) With a moist center, warm spices and a sweet maple glaze finish, it’s a perfect recipe for October.

What Makes Pumpkin Bread Healthy?

  • It’s full of nutrients. Pumpkin bread contains a high amount of fiber, vitamin A and C, potassium, copper, manganese, iron, B vitamins, and vitamin E. It is also high in antioxidants.

  • It’s dairy-free. I used coconut oil and vegan butter to keep the bread dairy free! Though feel free to use regular butter if you prefer.

  • Can reduce blood glucose levels. Pumpkin has been shown to improve glucose tolerance and increase the amount of insulin the body produces.

MAIN INGREDIENTS NEEDED TO MAKE Gluten-free Pumpkin Bread With Maple Glaze

  • Gluten-Free Flour: I use and recommend Bob’s Red Mill Gluten-Free 1:1 Baking Flour. Whatever gluten-free flour you use, make sure it contains xanthan gum. If you’re not gluten-free, use all purpose flour instead.

  • Baking Powder / Baking Soda

  • Pumpkin Puree: Be sure to use unsweetened pumpkin puree, NOT canned pumpkin pie filling in this recipe.

  • Cinnamon

  • Coconut Sugar: Feel free to use white sugar, cane sugar, or brown sugar in place of the coconut sugar in this recipe.

  • Eggs: Bring your eggs to room temperature before using in this recipe.

  • Non-Dairy Milk: Use any non-dairy milk you’d like in this recipe! I use homemade almond milk and have always had great results. If you’re not dairy-free you can easily use cow’s milk instead.

  • Vanilla Extract

  • Maple Syrup

Other Ways to Eat Pumpkin Bread

  • For those who have a sweet tooth, pair this pumpkin bread with Nutella.

  • For those who crave something savory, you can combine the pumpkin bread with cream cheese, or cinnamon cream cheese. 

  • You can also try using apple or honey cinnamon butter. 

Gluten-Free Pumpkin Bread with Maple Glaze (Dairy-Free)

5 from 3 votes
Recipe by Samantha Course: Dessert, SnacksCuisine: AmericanDifficulty: Easy
Servings

16

servings
Prep time

20

minutes
Cooking time

50

minutes
Total time

1

hour 

10

minutes

This gluten-free and dairy-free pumpkin bread recipe is full of warm pumpkin spices topped with a sweet & delicious maple glaze. Pair it with a hot cup of cider or coffee for breakfast or a snack. A perfect Fall treat!

Ingredients

  • 2 Cups Gluten-Free Flour

  • 1 Teaspoon Baking Powder

  • 1 Teaspoon Baking Soda

  • 1 Teaspoon Cinnamon

  • 1 Teaspoon Cinnamon

  • 1/4 Teaspoon Salt

  • 1.5 Cups Pumpkin Puree

  • 1/2 Cup Coconut Sugar

  • 2 Whole Eggs

  • 1/4 Cup Coconut Oil

  • 1/4 Cup Non-Dairy Milk

  • 1 Teaspoon Vanilla Extract

  • For the Maple Glaze:
  • 1/4 Cup Vegan Butter, melted

  • 2 Tablespoons Maple Syrup

  • 3/4 Cup Powdered Sugar

Directions

  • Preheat your oven to 350° Fahrenheit and grease of line a 9×5-inch loaf pan.
  • Mix together the gluten-free flour, baking powder, baking soda, cinnamon, and salt in a large bowl.
  • In a separate bowl, mix together the pumpkin puree, coconut sugar, eggs, melted coconut oil, non-dairy milk, and vanilla extract.
  • Fold the wet ingredients into the dry ingredients.
  • Transfer batter to your prepared loaf pan and bake for 50-55 minutes. Remove from pan and transfer to a wire rack to cool completely.
  • While bread cools, make the maple glaze by whisking together all ingredients in a bowl until smooth. Drizzle over cooled pumpkin bread before slicing.

Recipe Video

Notes

  • To Store: Store leftover GF pumpkin bread covered at room temperature for up to 2 days.

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MORE PUMPKIN-Based FALL RECIPES