Best 5 Lauras Gluten And Dairy Free Pumpkin Muffins Recipes
LAURA'S GLUTEN- AND DAIRY-FREE PUMPKIN MUFFINS
Delicious and moist. Kids love them too! Gluten- and dairy-free.
Provided by MrsDavis
Categories Pumpkin Bread
Time 35m
Yield 18
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Place cupcake liners in 18 muffin cups.
- Mix rolled oats, coconut flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt together in a bowl.
- 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.
- Bake in preheated oven until a toothpick inserted into a muffin comes out clean, 20 to 25 minutes.
Nutrition Facts : Calories 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, Sodium 185.1 mg, Sugar 5.7 g
LAURA'S GLUTEN- AND DAIRY-FREE PUMPKIN MUFFINS
Delicious and moist. Kids love them too! Gluten- and dairy-free.
Provided by MrsDavis
Categories Pumpkin Bread
Time 35m
Yield 18
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Place cupcake liners in 18 muffin cups.
- Mix rolled oats, coconut flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt together in a bowl.
- 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.
- Bake in preheated oven until a toothpick inserted into a muffin comes out clean, 20 to 25 minutes.
Nutrition Facts : Calories 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, Sodium 185.1 mg, Sugar 5.7 g
LAURA'S GLUTEN- AND DAIRY-FREE PUMPKIN MUFFINS
Delicious and moist. Kids love them too! Gluten- and dairy-free.
Provided by MrsDavis
Categories Pumpkin Bread
Time 35m
Yield 18
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Place cupcake liners in 18 muffin cups.
- Mix rolled oats, coconut flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt together in a bowl.
- 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.
- Bake in preheated oven until a toothpick inserted into a muffin comes out clean, 20 to 25 minutes.
Nutrition Facts : Calories 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, Sodium 185.1 mg, Sugar 5.7 g
LAURA'S GLUTEN- AND DAIRY-FREE PUMPKIN MUFFINS
Delicious and moist. Kids love them too! Gluten- and dairy-free.
Provided by MrsDavis
Categories Pumpkin Bread
Time 35m
Yield 18
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Place cupcake liners in 18 muffin cups.
- Mix rolled oats, coconut flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt together in a bowl.
- 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.
- Bake in preheated oven until a toothpick inserted into a muffin comes out clean, 20 to 25 minutes.
Nutrition Facts : Calories 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, Sodium 185.1 mg, Sugar 5.7 g
LAURA'S GLUTEN- AND DAIRY-FREE PUMPKIN MUFFINS
Delicious and moist. Kids love them too! Gluten- and dairy-free.
Provided by MrsDavis
Categories Pumpkin Bread
Time 35m
Yield 18
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Place cupcake liners in 18 muffin cups.
- Mix rolled oats, coconut flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt together in a bowl.
- 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.
- Bake in preheated oven until a toothpick inserted into a muffin comes out clean, 20 to 25 minutes.
Nutrition Facts : Calories 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, Sodium 185.1 mg, Sugar 5.7 g
Tips:
- Make sure to use gluten-free and dairy-free ingredients to ensure your muffins are suitable for those with these dietary restrictions.
- Use a ripe pumpkin for the best flavor and texture in your muffins.
- If you don't have pumpkin pie spice, you can make your own by combining ground cinnamon, ground nutmeg, and ground ginger.
- You can add other ingredients to your muffins, such as chocolate chips, nuts, or dried fruit, to customize them to your liking.
- Be sure not to overmix the batter, as this can result in tough muffins.
- Bake the muffins until a toothpick inserted into the center comes out clean.
- Enjoy your gluten-free and dairy-free pumpkin muffins warm or at room temperature.
Conclusion:
These gluten-free and dairy-free pumpkin muffins are a delicious and satisfying treat that can be enjoyed by people with dietary restrictions. They're easy to make and can be customized to your liking. So next time you're looking for a tasty and healthy snack, give these muffins a try.
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