At the time of publication, all recipes were free of the allergens listed as being free of in the title (i.e. soy-free, milk-free, etc.), and all other information shared was accurate to the best of my knowledge.
Though I strive to update outdated information quickly and work diligently to make sure you have the most accurate information possible at all times, it is your duty to double check labels EVERY TIME to ensure that the ingredients you use are SAFE FOR YOU.
Your doctor or allergist should also be your first go-to for information on how to handle your medical needs. That being said, if you DO notice an error, please send me an email letting me know (tell me what page or recipe the error is on, what the error is, etc.), and I will correct the error ASAP.
Thank you so much!

Please Be Advised:
I make sure all of my recipes use foods that are free of the allergens they say they are free of. You will need to do the same. For help with this, please see the appropriate "Alternative Names" page for the allergen(s) you need the recipe free of.

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Sunday, September 30, 2012

Pumpkin Muffins (Soy, Fish and Nut-Free, Can Be Milk-Free)

This is a modified version of a recipe I found on by BRETTNSHARA.  I'd been looking for a recipe for something pumpkin (because what is more autumnal than pumpkin?!), and this fit the bill!  It reminds me of a Pumpkin Roll without the cream cheese middle, though you could certainly cut out the streusel and frost them with cream cheese icing or fill them with a cream cheese filling (provided you can have those things).  I'm sure that would be heavenly!

Anyway, this recipe is soy-free (if you use all soy-free ingredients), fish and nut-free and can be milk-free (see variations).  I hope you enjoy it!

Pumpkin Muffins
2 1/2 Cups soy-free flour (all-purpose or whole wheat, either is fine)

1/2 Cup rolled oats (I use quick cooking)

4 teaspoons soy-free pumpkin pie spice (I recommend McCormick brand)

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon salt

1 can (15 oz.) pumpkin puree (I recommend Libby's brand)

1 Cup brown sugar, packed

1 Cup white sugar

2/3 Cup Olive or Canola Oil

1/2 Cup unsweetened applesauce (I recommend Mott's brand)

3 eggs

1 teaspoon vanilla extract

Streusel topping:
1/2 Cup brown sugar, packed
1/4 Cup soy-free flour (all-purpose or whole wheat, either is fine)

1/4 Cup full-fat, salted butter, softened

1/4 Cup rolled oats (I use quick cooking)

1.  Preheat oven to 350oF.

2.  Line 24 muffin cups with paper liners.

3.  Combine the 2 1/2 Cups flour, 1/2 Cup oats, pumpkin pie spice, baking soda, baking powder and salt together in a large bowl.

4.  Whisk pumpkin puree, 1 Cup brown sugar, white sugar, oil, applesauce, eggs and vanilla together in a separate, larger bowl.

5.  Stir flour mixture into pumpkin mixture; mix well.

6.  Pour the batter into the prepared muffin tin.

7.  In a small bowl, mix 1/2 Cup brown sugar with 1/4 Cup flour, then stir in butter with a fork until crumbly before adding the 1/4 Cup oats.

8.  Sprinkle streusel topping onto each muffin.

9.  Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 25 to 35 minutes.

  • Milk-Free:  Use a dairy-free butter for the regular butter.  Note that this may revoke some of the allergen-free status (i.e. soy or nut-free) unless you use one like Earth Balance.
  • Pumpkin Cranberry Muffins: Add up to 1 1/2 Cups of sweetened, dried cranberries (such as Craisins) after step 5, before pouring the batter into the tins.
  • Pumpkin Raisin Muffins: Add up to 1 1/2 Cups raisins after step 5, before pouring the batter into the tins.
  • Less Streusel: If you find there's too much topping for your taste, cut the amount in 1/2 or leave it off entirely.
  • Frosted Pumpkin Muffins: Leave off the streusel and frost them with your favorite frosting, like cream cheese, vanilla or caramel.  Note that this may revoke some of the allergen-Free status unless you use an allergy-friendly icing.

    (This recipe was originally posted on my original site, Natural and Free.)


  1. I just voted for you hon, good luck!

    1. Thanks much, Char! :) That means so much! If not this year, maybe next, but what matters most to me is being able to help in any way that I can, so it really is all good. :) There's some amazing blogs on that list, so that I'm even acknowledged among them is an honor. I will admit, though, that any vote makes my day and makes me smile. It's a wonderful feeling.

  2. These muffins look incredible and perfect texture. Thanks for sharing with us on Allergy-Free Wednesdays!

    1. Thank you, Laura! :) I find them quite yummy, but I might be a little biased. :)

      Thanks for being one of the hosts on Allergy-Free Wednesdays! It's a great resource and there's always lots of yummy and informative things to see there. I look forward to linking up again tomorrow. :)

  3. Yum these look good and I happened to have all the ingredients in my pantry already...I have a feeling these are going to be on my to-do list. thanks for linking up girl!

    1. Any time! I hope you enjoy them! They are a new family fave here, too. :)

  4. I just signed the petition. I know some people that do have allergies and it should list all the ingredients.
    These Pumpkin Muffins look so good!! I'm going to make these, already have the ingredients listed on my shopping list.
    Donna Harris

    1. Thank you on all accounts. :) I appreciate it.

      I hope you love the muffins! :)

      Thanks for stopping by.


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