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Laura's Gluten- and Dairy-Free Pumpkin Muffins


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

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  • Prep

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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 g fat; 11.4 g carbohydrates; 2.5 g protein; 41 mg cholesterol; 185 mg sodium. Full nutrition

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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...