A gluten and dairy free Pumpkin Muffin recipe that is easy to bake, healthy and delicious. You will love the fall spices, low sugar, and natural (not overpowering) pumpkin flavor.
INGREDIENTS FOR GLUTEN + DAIRY FREE PUMPKIN MUFFINS RECIPE
I always appreciate a simple ingredient list! If you do want to sweeten up your pumpkin muffins, include a cup of chocolate chips in your ingredients list, and add it in at the end of making the batter.
Flour: Many stores carry Bob Redmill's Gluten Free 1-to-1 Baking Flour. You can certainly try another all-purpose gluten free flour, but this is the only one I have tried with this recipe.
Eggs
Baking Soda
Coconut Oil (melted): Butter is an option too, but coconut oil recipe is an easy way to keep this recipe dairy free, and still taste delicious
Vanilla Extract
Maple Syrup: A natural sweetener that compliments this recipe well
Spices: Cinnamon, Nutmeg, Pumpkin Pie Spice
Pumpkin Puree: Make sure it's not pumpkin pie filling!
Chocolate Chips: An optional ingredient for making these more of a treat, and less of snack. These dairy free chocolate chips, are our favorite.
TOOLS YOU MAY NEED
Muffin Liners
Ice Cream Scoop
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HOW TO MAKE GLUTEN + DAIRY FREE PUMPKIN MUFFINS
Combine the dry ingredients first in a large bowl (gluten free flour, baking soda, salt, cinnamon, pumpkin spice, nutmeg).
Then add in the wet ingredients (eggs, vanilla extract, pumpkin puree, coconut oil), and stir until just combined.
Scoop batter into lined or greased muffin tin, 3/4 of the way full. Bake for 25 minutes at 375 degrees. Let them cool, and enjoy!
Wasn't that easy?! We enjoyed our muffins as an afternoon snack, and then shared the rest with some family. Both the adults and kids gobbled them up!
