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dairy-free-pumpkin-muffins

Gluten Free Pumpkin Muffins

This recipe makes 12 standard size muffins. By ingredients it is gluten free, dairy free, nut free (does contain coconut) and refined sugar free.

Course Breakfast
Cuisine American
Keyword gluten free pumpkin muffins
Prep Time 15 minutes
Cook Time 20 minutes
Resting time 5 minutes
Total Time 35 minutes
Servings 12 muffins
Calories 152 kcal
Author Jereann Zann

Ingredients

  • 2 cups gluten free flour
  • 1 1/2 tsp aluminum free baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 tsp pumpkin pie spice
  • 15 oz pumpkin puree
  • 1/2 cup coconut palm sugar refined sugar free
  • 1/4 cup maple syrup
  • 1/4 cup coconut oil melted
  • 1 egg whisked

Instructions

  1. Preheat your oven to 325 degrees.
  2. Take out a large mixing bowl, a 12 cup muffin pan, and muffin liners if you plan to use them.
  3. Add your gluten free flour to the mixing bowl.
  4. Next, add your baking powder, baking soda, salt, and pumpkin pie spice and mix by hand with a whisk until well combined.
  5. Make a hole in the center of your dry mix, and start adding your wet ingredients in the center of the bowl.
  6. The first wet ingredient should be your coconut oil, followed by your coconut palm sugar and maple syrup.

  7. Next, add your pumpkin puree and mix with a hand mixer for 2 minutes on low. You don't want to start it at a higher speed or the mix will fly out of the bowl.

  8. Add your whisked egg and continue to mix on medium until the batter is totally smooth. This takes about 3 minutes.

  9. The batter will be smooth but thick.
  10. If you're not using muffin liners, be sure to spray the muffin pan or dab a drop of coconut oil into each muffin cup and spread it so that the muffins don't stick.
  11. Scoop 1/4 cup of batter with a measuring cup into each muffin liner or muffin cup. This will give you evenly sized muffins.
  12. Bake for 20 minutes.
  13. Let them cool for 5 minutes and remove them from the pan.
  14. Enjoy them hot and fresh out of the oven, or let them cool completely before serving. They're great both ways so the choice is up to you!

Recipe Notes

This recipe can also be used to make Pumpkin bread. Simply cook the batter in a loaf pan for 50-60 minutes. 

Nutrition Facts
Gluten Free Pumpkin Muffins
Amount Per Serving
Calories 152 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 4g25%
Cholesterol 13mg4%
Sodium 221mg10%
Potassium 83mg2%
Carbohydrates 25g8%
Fiber 2g8%
Sugar 9g10%
Protein 2g4%
Vitamin A 20IU0%
Calcium 51mg5%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.