A friend of mine was looking for gluten-free muffins for an event, and I couldn’t resist jumping in. It was the perfect excuse to try out a recipe I’ve been dreaming up—something moist, warmly spiced, and not too sweet. These muffins are everything I hoped for and more.

They’re packed with comfort spices like cinnamon, nutmeg, and ginger—the kind that fill your kitchen with the scent of fall, no matter what season it is. The base is a blend of pumpkin purée and freshly grated carrots, which makes them super moist and gives them that natural sweetness and vibrant color. It’s like carrot cake met pumpkin bread, and they decided to become muffins.

Instead of using a store-bought gluten-free flour blend, I used a mix of almond flour, sorghum flour, and brown rice flour—with a bit of xanthan gum to help bind everything. And instead of oil, I used unsweetened applesauce for a lighter, fruit-forward twist. The result? Muffins that are tender, flavorful, and wonderfully wholesome. You’d never guess they’re gluten-free. They hold together beautifully and disappear fast—I had people asking for the recipe on the spot.

If you’re looking for a cozy, crowd-pleasing muffin that just happens to be gluten-free and oil-free, this one’s a keeper.