Laura's Gluten- and Dairy-Free Pumpkin Muffins

Laura's Gluten- and Dairy-Free Pumpkin Muffins
  • 1 1/2 cups rolled oats
  • 1 cup coconut flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1 cup applesauce
  • 1 cup pumpkin puree
  • 3/4 cup almond milk
  • 4 eggs, slightly beaten
  • 1/4 cup coconut oil
  • 1/4 cup agave nectar
  • 1 teaspoon vanilla extract


  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.

04/24/2018
Laura's Gluten- and Dairy-Free Pumpkin Muffins, recipe PT15M PT1H 5 455 calories

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