Home
Recipes
Bread
Quick Bread Recipes
Pumpkin Bread Recipes
Laura's Gluten- and Dairy-Free Pumpkin Muffins

Laura's Gluten- and Dairy-Free Pumpkin Muffins

Name: Laura's Gluten- and Dairy-Free Pumpkin Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 18 muffins
Ingredients: 1 ½ cups rolled oats; 1 cup coconut flour; 1 teaspoon baking soda; 1 teaspoon baking powder; 1 teaspoon ground cinnamon; ¼ teaspoon ground nutmeg; ¼ teaspoon ground cloves; ¼ teaspoon salt; 1 cup applesauce; 1 cup pumpkin puree; ¾ cup almond milk; 4 eggs, slightly beaten; ¼ cup coconut oil; ¼ cup agave nectar; 1 teaspoon vanilla extract

Rating: 4.82 stars

11 Ratings
9 Reviews
4 Photos

Delicious and moist. Kids love them too! Gluten- and dairy-free.

By MrsDavis

Gallery

Recipe Summary

prep:

15 mins

cook:

20 mins

total:

35 mins

Servings:

Yield:

18 muffins

Nutrition Info

Directions

Step 1

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

Advertisement
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.

Nutrition Facts

Per Serving:

96 calories; protein 2.5g; carbohydrates 11.4g; fat 4.8g; cholesterol 41.3mg; sodium 185.1mg. Full Nutrition

Reviews (9)

Most helpful positive review

Maria Fernandez

05/14/2020

I made this recipe and it turned so delicious. Read More

11 Ratings

5 star values: 9
4 star values: 2
3 star values: 0
2 star values: 0
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Anna Gavlinski Matos

09/21/2018

Made this the other morning to use up some canned pumpkin. The batter doesn t pour it needs to be scooped and mine didn t rise at all so don t be alarmed if yours doesn t either. They taste really good (added mini chocolate chips) and even my picky 6 year old boys like them. They are very crumbly. I m wondering what I can add next time to make them hold together better. Read More

AndreaS

11/14/2018

I made these according to the recipe and they turned out great! Moist and flavorful and not too sweet! Maybe it's the oats but they seem to be more filling than an ordinary muffin. I took some to work and people loved them. Will definitely make these again. Read More

Sandra Gehrman

01/21/2020

I used Cashew milk instead of Almond milk. I will make them again. Read More

Maria Fernandez

05/14/2020

I made this recipe and it turned so delicious. Read More

knitknutmuther

02/05/2018

VERY Yummy recipe! I will add nuts raisins dates and or choc. chips next time. I subbed butter for coconut oil without issue. Delicious! Don't forget to drizzle coconut cream over the top of a warm muffin and sprinkle with cinnamon and sugar or maple syrup! Read More

Kaiya

09/11/2019

I automatically rated it five stars, but I have yet to make it. I was wondering if I could remove the applesauce? I make myself vegan muffins, and my mother gets gluten free, because she's not vegan but gluten makes her sick, but she's allergic to apples. Would love some help. Read More

Gina

08/16/2019

Texture is a winner!I'm eating one ( ok two) right now!I I only made these because I wanted to use up some coconut flour and unsweetened apple sauce and 2% milk that was hanging around too long. Thanks to Allrecipes "this but not that" ingredient search. That being said,I also subbed a second cup of unsweetened apple sauce instead of the pumpkin and vegetable oil instead of coconut oil and honey in place of agave. Don't you hate it when people make so many changes? But for real - these are excellent even with my changes. They are not sweet, but pleasantly muffiny and hubs can drizzle maple syrup on them and be happy. Thanks Laura! Read More

Tara Thompson

01/11/2020

If you are looking for a healthy alternative to the standard sugary muffin this is it. It s hearty filling and not at all sweet. I will save it to make again. HOWEVER If you are looking for a gluten free muffin that tastes just like normal muffins this is NOT it. You d need to add a ton more sweetener to get It there. Notes: I subbed regular milk and butter; used honey instead of agave nectar. Read More

WONDERWIZ

04/13/2019

These were good & I followed the recipe as written. My husband found out recently that he is diabetic. He said these muffins were really good. I might substitute bananas for the pumpkin next time. Read More

Back to Laura's Gluten- and Dairy-Free Pumpkin Muffins

All Reviews for Laura's Gluten- and Dairy-Free Pumpkin Muffins

- of Reviews

Laura's Gluten- and Dairy-Free Pumpkin Muffins

Servings Per Recipe: 18
Calories: 95.5

% Daily Value *

protein: 5 %

carbohydrates: 4 %

dietary fiber: 6 %

sugars:

fat: 7 %

saturated fat: 15 %

cholesterol: 14 %

vitamin a iu: 44 %

niacin equivalents: 5 %

vitamin c: 1 %

folate: 2 %

calcium: 4 %

iron: 4 %

magnesium: 5 %

potassium: 2 %

sodium: 7 %

thiamin: 6 %

calories from fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of Laura's Gluten- and Dairy-Free Pumpkin Muffins

1 of 9

All Reviews

Anna Gavlinski Matos

09/21/2018

AndreaS

11/14/2018

Sandra Gehrman

01/21/2020

I used Cashew milk instead of Almond milk. I will make them again.

Maria Fernandez

05/14/2020

I made this recipe and it turned so delicious.

02/05/2018

09/11/2019

08/16/2019

01/11/2020

04/13/2019

These were good & I followed the recipe as written. My husband found out recently that he is diabetic. He said these muffins were really good. I might substitute bananas for the pumpkin next time.

1 of 4 Laura's Gluten- and Dairy-Free Pumpkin Muffins

Tara Thompson

2 of 4 Laura's Gluten- and Dairy-Free Pumpkin Muffins

Gina

3 of 4 Laura's Gluten- and Dairy-Free Pumpkin Muffins

MsDee55

4 of 4 Laura's Gluten- and Dairy-Free Pumpkin Muffins

MrsDavis

Add Photo

Laura's Gluten- and Dairy-Free Pumpkin Muffins

Rate this recipe Your rating Couldn't eat it Didn't like it It was OK Liked it Loved it

Thanks for adding your feedback.

Congrats! You saved Laura's Gluten- and Dairy-Free Pumpkin Muffins to your Favorites

Laura's Gluten- and Dairy-Free Pumpkin Muffins

Best Non-Bagel Recipes for Everything Bagel Seasoning

Our Favorite Instant Pot Dishes for St. Patrick's Day

13 Kid-Friendly Lenten Recipes to Fill Up the Whole Family

Laura's Gluten- and Dairy-Free Pumpkin Muffins

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (9)

Most helpful positive review

All Reviews for Laura's Gluten- and Dairy-Free Pumpkin Muffins

Account

More

Account

More

Laura's Gluten- and Dairy-Free Pumpkin Muffins

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (9)

Most helpful positive review

All Reviews for Laura's Gluten- and Dairy-Free Pumpkin Muffins