Laura's Gluten- and Dairy-Free Pumpkin Muffins recipe

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Ingredients

1 ½ cups rolled oats
1 cup coconut flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon salt
1 cup applesauce
1 cup pumpkin puree
¾ cup almond milk
4 eggs, slightly beaten
¼ cup coconut oil
¼ cup agave nectar
1 teaspoon vanilla extract

Nutrition Info

95.5 calories
carbohydrate: 11.4 g
cholesterol: 41.3 mg
fat: 4.8 g
fiber: 1.6 g
protein: 2.5 g
saturatedFat: 3.1 g
servingSize: -
sodium: 185.1 mg
sugar: 5.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Place cupcake liners in 18 muffin cups.

  2. Mix rolled oats, coconut flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt together in a bowl.

  3. Mix applesauce, pumpkin puree, almond milk, eggs, coconut oil, agave nectar, and vanilla extract together in a separate bowl until thoroughly blended. Add flour mixture and stir just until flour is incorporated into the batter, about 1 minute. Fill muffin cups evenly with batter.

  4. Bake in preheated oven until a toothpick inserted into a muffin comes out clean, 20 to 25 minutes.

Recipe Yield

18 muffins

Recipe Note

Delicious and moist. Kids love them too! Gluten- and dairy-free.

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