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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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
Directions
Step 1
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly with coconut oil.
Step 2
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.
Step 3
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.
Step 4
Add the wet ingredients to the dry ingredients and fold gently with a spatula until just combined. Be careful not to overmix.
Step 5
Spoon the batter evenly into the prepared muffin tin, filling each liner about 3/4 full.
Step 6
Bake in the preheated oven for 22-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Step 7
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.
Step 8
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
| Serving size | (934.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2773.1 |
| Total Fat 150.8g | 0% |
| Saturated Fat 59.9g | 0% |
| Polyunsaturated Fat 2.1g | |
| Cholesterol 376.9mg | 0% |
| Sodium 3371.4mg | 0% |
| Total Carbohydrate 345.3g | 0% |
| Dietary Fiber 27.8g | 0% |
| Total Sugars 192.0g | |
| Protein 49.6g | 0% |
| Vitamin D 104.0IU | 0% |
| Calcium 614.5mg | 0% |
| Iron 16.7mg | 0% |
| Potassium 702.6mg | 0% |
Source of Calories