Pumpkin Spice Muffins Gluten Free Dairy Free
Warm, cozy flavors meet wholesome ingredients in these Pumpkin Spice Muffins, a gluten-free and dairy-free treat perfect for autumn or any time you crave a seasonal indulgence. Made with a blend of almond flour and gluten-free all-purpose flour, these moist and fluffy muffins feature the comforting aroma of pumpkin pie spice and cinnamon, sweetened naturally with coconut sugar. Infused with creamy pumpkin puree and a hint of vanilla, this recipe is quick to prepare and results in 12 perfectly baked muffins in just 40 minutes. Whether paired with your morning coffee or enjoyed as a snack, these muffins are a crowd-pleasing option for those with dietary restrictions. Plus, they can be stored and enjoyed for days, making them a convenient and delicious gluten-free, dairy-free baking project!
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Recipe Information
Ingredients
- 1 cup Pumpkin puree
- 1.5 cups Almond flour
- 1 cup Gluten-free all-purpose flour
- 0.75 cup Coconut sugar
- 1 tablespoon Baking powder
- 0.5 teaspoon Baking soda
- 1 tablespoon Pumpkin pie spice
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Salt
- 2 Eggs
- 0.25 cup Coconut oil, melted
- 0.25 cup Unsweetened almond milk
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly with coconut oil.
In a large mixing bowl, whisk together the almond flour, gluten-free all-purpose flour, coconut sugar, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt until well combined.
In a separate medium bowl, whisk the eggs until lightly beaten. Add the pumpkin puree, melted coconut oil, almond milk, and vanilla extract. Mix well until smooth.
Add the wet ingredients to the dry ingredients and fold gently with a spatula until just combined. Be careful not to overmix.
Spoon the batter evenly into the prepared muffin tin, filling each liner about 3/4 full.
Bake in the preheated oven for 22-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then transfer them to a wire rack to cool completely.
Enjoy your gluten-free, dairy-free pumpkin spice muffins warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutrition Facts
Calories |
2773 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 150.8 g | 193% | |
| Saturated Fat | 59.9 g | 300% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 377 mg | 126% | |
| Sodium | 3371 mg | 147% | |
| Total Carbohydrate | 345.3 g | 126% | |
| Dietary Fiber | 27.8 g | 99% | |
| Total Sugars | 192.0 g | ||
| Protein | 49.6 g | 99% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 614 mg | 47% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 703 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
