Laura's Gluten- and Dairy-Free Pumpkin Muffins

Cinnamon, nutmeg, cloves, and applesauce provide great flavor and moistness in these gluten-free and dairy-free pumpkin muffins.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 96 Calories

Ingredients

• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• ¼ teaspoon salt
• ¼ teaspoon ground nutmeg
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground cloves
• 1 ½ cups rolled oats
• 1 cup pumpkin puree
• 1 cup applesauce
• 4 eggs, slightly beaten
• ¼ cup agave nectar
• ¼ cup coconut oil
• ¾ cup almond milk
• 1 cup coconut flour

Recipe Instructions

Step 1

Preheat oven to 375 degrees F (190 degrees C). Place cupcake liners in 18 muffin cups.

Step 2

Mix rolled oats, coconut flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt together in a bowl.

Step 3

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.

Step 4

Bake in preheated oven until a toothpick inserted into a muffin comes out clean, 20 to 25 minutes.