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Laura's Gluten- and Dairy-Free Pumpkin Muffins

Rated as 4.75 out of 5 Stars

"Delicious and moist. Kids love them too! Gluten- and dairy-free."
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35 m servings 95
Original recipe yields 18 servings (18 muffins)


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  1. Preheat oven to 375 degrees F (190 degrees C). Place cupcake liners in 18 muffin cups.
  2. Mix rolled oats, coconut flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt together in a bowl.
  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.
  4. Bake in preheated oven until a toothpick inserted into a muffin comes out clean, 20 to 25 minutes.

Nutrition Facts

Per Serving: 95 calories; 4.8 11.4 2.5 41 185 Full nutrition

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Read all reviews 3
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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 ...

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 re...

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...