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Gluten-free dairy-free pumpkin muffins pinterest

Gluten-Free Dairy-Free Pumpkin Muffins

These gluten-free dairy-free pumpkin muffins are the perfect solution for anyone with dietary restrictions who doesn't want to sacrifice flavor or texture. The warm spices and real pumpkin create that classic fall flavor we all crave, without any of the common allergens that cause so many to miss out.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Breakfast, Snack
Cuisine American
Servings 12 muffins
Calories 225 kcal

Equipment

  • Muffin Tin
  • Mixing Bowls
  • Wire Rack

Ingredients
  

For the muffins

  • 2 cups gluten-free flour blend with xanthan gum included
  • 1 cup pumpkin puree not pumpkin pie filling
  • 2/3 cup coconut sugar or brown sugar
  • 1/2 cup coconut oil melted
  • 1/4 cup unsweetened applesauce
  • 2 large eggs or flax eggs for vegan option
  • 1/4 cup dairy-free milk almond, oat, or coconut work well
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2 tsp pumpkin pie spice
  • 1 tsp vanilla extract

Optional toppings

  • 1/4 cup pumpkin seeds
  • 2 tbsp coconut sugar mixed with 1/2 tsp cinnamon for sprinkling

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease with coconut oil.
  • In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, and pumpkin pie spice. Break up any clumps with your fingers.
  • In a separate medium bowl, whisk together the pumpkin puree, coconut sugar, melted coconut oil, applesauce, eggs, dairy-free milk, and vanilla extract until smooth.
  • Pour the wet ingredients into the bowl with the dry ingredients. Using a spatula, gently fold the mixture together until just combined.
  • Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
  • If using, sprinkle the cinnamon-sugar mixture and pumpkin seeds over the tops of the muffins.
  • Bake for 22-25 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Rotate the pan halfway through for even baking.
  • Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For a vegan version, replace eggs with flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water, let sit for 15 minutes).
You can substitute coconut oil with avocado oil for a more neutral taste.
These muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 3 months.
For bakery-style muffins with domed tops, fill the cups nearly to the top and make 10 muffins instead of 12.

Nutrition

Calories: 225kcalCarbohydrates: 30gProtein: 3gFat: 11gSaturated Fat: 8gSodium: 165mgFiber: 3gSugar: 14g
Keyword Gluten-free, Dairy-free, Pumpkin Muffins, Allergen-Friendly, Fall Baking
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