Best Lauras Gluten And Dairy Free Pumpkin Muffins Recipes

GLUTEN FREE DAIRY FREE PUMPKIN MUFFINS

Steps:

• Preheat oven to 375 degrees F. Line 6 muffin cups with paper liners.
• in a large bowl, combine dry ingredients: flour, baking powder, salt, pumpkin spice and sugar. Stir well and set aside.
• In a second smaller bowl, crack and whisk your egg until frothy.
• Add the wet ingredients to the egg: olive oil, vanilla, pumpkin puree and milk. Whisk together until smooth.
• Add the wet ingredients to the dry ingredients and fold together with a spatula, about 15 strokes.
• Scoop the batter into your prepared muffin cups, dividing equally between 6 cups. It should be filled almost to the top. Sprinkle the tops with pumpkin seeds if using.
• Bake in preheated oven for 28-30 minutes, until tops spring back when gently poked.
• Remove from oven to cool and serve. Do not cool in the muffin tin for more than 10 minutes or the bottoms will become wet with condensation.
• Store in an airtight container in the refrigerator.

LAURA'S GLUTEN- AND DAIRY-FREE PUMPKIN MUFFINS

Steps:

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