Best 3 Pumpkin Spice Muffins Gluten Free Dairy Free Recipes
FANTASTIC PUMPKIN SPICE MUFFINS (PALEO, GLUTEN-FREE, DAIRY-FREE)
(RECIPE Included Below) This is a sponsored post. All my opinions are my own. I was thrilled when RawSpiceBar contacted me and asked if I would try their spices and create a recipe using one of them. Just so you know, I'd never agreed to do this and share the recipe I created with you, unless I really like their products. I LOVE their spices! Be sure to scroll down to get my NEW, Fantastic Pumpkin Spice Muffins (Paleo, Gluten-Free, Dairy-free)At RawSpiceBar, they are passionate about offering people a fresher, more convenient way to incorporate spices & blends into drinks & dishes. The way spices are packaged and sold at the grocery store makes it difficult and expensive (plus often wasteful) to experiment with new spices and flavors. They wanted to change that. That's how RawSpiceBar came about. They deliver freshly ground, perfectly sized spices & blends created by top chefs, direct to your door for $8.00/month.Are you looking for that last-minute gift for Christmas, Hanukkah or a healthy gift for yourself? RawSpiceBar has something fantastic for everyone! They pioneered a new kind of spice-of-the-month subscription. They offer 3, 6 or 12-month gift subscriptions. Give the gift of flavorful cooking for your friends & family, which lasts all year! You can even give this gift to any one on your list, to celebrate a Healthy New Year. I personally love that idea! Really perfect for all diets...Fresh, recipe-ready flavor kits, delivered monthly. Click on this link to learn more about these fabulous spice gifts: https://rawspicebar.com/Fantastic Pumpkin Spice Muffins (Paleo, Gluten-Free, Dairy-free)(NEW) These pumpkin muffins have it all. They are so easy to make and incredibly delicious! These are no way low-fat but they're high fiber, gluten-free, dairy-free, with no refined sugar and are wonderfully moist and flavorful. Most healthy muffins like these can be very drab but these explode with flavor thanks to RawSpiceBar unpumpkin spices. Since these muffins freeze great, keep them on hand, wrapped well, in your freezer. They make the perfect grab-and-go breakfast or snack. Whether you follow a Paleo or gluten-free diet or not, you will love these!
Provided by Nancy
Time 50m
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees. Coat a muffin pan with cooking spray.
- In an electric mixer or in a large bowl using a hand mixer, add pumpkin, melted coconut oil, coconut milk, honey, dates, applesauce, and vanilla. Mix well. Stir in eggs. Add flour, un-pumpkin pie spice, baking powder, baking soda, salt, and mix until combined. Stir in optional nuts and mix until blended.
- Fill each muffin cup about¾ full. Makes 12 muffins total. Bake until a toothpick inserted comes out clean, about 30-35 minutes.
- Let cool for 10 minutes. Carefully loosen each using a spoon or dull knife before removing muffins from pan.
- When cooled, wrap each muffin with plastic wrap and store on the kitchen counter for several days. These muffins freeze great too! Wrap each in plastic wrap and store in a plastic bag in the freezer.
Nutrition Facts : ServingSize 1 muffin, Calories 257 kcal, Fat 17 g, SaturatedFat 14 g, Cholesterol 31 mg, Protein 4 g, Carbohydrate 27 g, Fiber 6 g, Sodium 179 mg, Sugar 18 g
GLUTEN-FREE PUMPKIN SPICE MUFFINS
Great muffins for fall with a cup of coffee in the morning. Very mildly sweet. My family loves them.
Provided by Stephanie Maynard
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 55m
Yield 12
Number Of Ingredients 19
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease 12 muffin cups or line with paper muffin liners.
- Mix pumpkin puree, 1/2 cup coconut oil, eggs, mayonnaise, 1/3 cup maple syrup, and vanilla extract together in a large bowl.
- Mix 1 cup almond flour, coconut flour, 2 teaspoons cinnamon, ginger, 1/2 teaspoon salt, baking powder, and cream of tartar together in a separate bowl.
- Stir almond flour mixture into pumpkin mixture until batter is well combined. Pour equal portions of batter into prepared muffin cups.
- Mix pecans, 1/2 cup almond flour, 3 tablespoons maple syrup, 2 tablespoons melted coconut oil, 1/4 teaspoon cinnamon, and 1/4 teaspoon salt together in separate bowl. Spoon equal portions of topping over batter.
- Bake in preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes.
Nutrition Facts : Calories 379.4 calories, Carbohydrate 18.9 g, Cholesterol 33.6 mg, Fat 33 g, Fiber 5 g, Protein 6.1 g, SaturatedFat 12.4 g, Sodium 241.8 mg, Sugar 10 g
PUMPKIN SPICE MUFFINS - GLUTEN-FREE & DAIRY-FREE
This recipe makes a big batch (approximately 24!) of moist gluten-free, dairy-free pumpkin muffins that can be refrigerated or frozen. This recipe was designed specifically for "Recipe #189120" as the gluten-free baking mix but you should be able to substitute any light, gluten-free flour mix that contains guar or xanthan gum.
Provided by Whats Cooking
Categories Quick Breads
Time 35m
Yield 24 muffins
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F
- Mix all dry ingredients in a large bowl.
- Whisk wet ingredients together in a separate bowl, then fold into dry mixture.
- Whisk all ingredients until combined and smooth.
- Place muffin liners into two 12-muffin pans, and spray the insides of the papers with baking spray.
- Distribute batter evenly between muffin liners (approximately 1/4 cup each). Bake for 20-25 minutes.
Nutrition Facts : Calories 150.3, Fat 10, SaturatedFat 1.5, Cholesterol 31, Sodium 217.5, Carbohydrate 14.9, Fiber 0.2, Sugar 13.2, Protein 1.3
Tips:
- Use gluten-free and dairy-free ingredients: This recipe is specifically designed for individuals with gluten and dairy sensitivities. Ensure that all ingredients used, including flour, milk, and butter, are gluten-free and dairy-free.
- Measure ingredients accurately: Baking is a precise process, and accurate measurements are crucial for successful results. Use measuring cups and spoons to ensure the correct proportions of ingredients.
- Preheat the oven: Always preheat the oven to the specified temperature before baking. This allows the oven to reach and maintain a consistent temperature, ensuring evenly baked muffins.
- Mix wet and dry ingredients separately: In general, it's recommended to mix wet ingredients (such as eggs, milk, and melted butter) in one bowl and dry ingredients (such as flour, sugar, baking powder, and spices) in a separate bowl. This helps to ensure that the ingredients are evenly distributed and well-combined.
- Do not overmix the batter: Overmixing can result in tough and dense muffins. Mix the batter only until the ingredients are well combined, avoiding overworking the gluten in the flour.
- Fill muffin cups evenly: Use a spoon or a scoop to fill the muffin cups evenly. This ensures that all muffins are of similar size and bake evenly.
- Bake until a toothpick inserted into the center comes out clean: This is a reliable way to check if the muffins are done baking. Insert a toothpick or skewer into the center of a muffin; if it comes out clean, the muffins are ready.
Conclusion:
These gluten-free and dairy-free pumpkin spice muffins offer a delicious and allergy-friendly way to enjoy a classic fall treat. With simple ingredients and easy-to-follow steps, this recipe is perfect for bakers of all skill levels. Whether you're looking for a healthier alternative or catering to dietary restrictions, these muffins are sure to satisfy your cravings. The combination of warm pumpkin spice flavors, moist crumb, and gluten-free and dairy-free ingredients makes them a guilt-free indulgence that everyone can enjoy.
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