Laura's Gluten- and Dairy-Free Pumpkin Muffins

MrsDavis

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

35 m servings 149 cals
Serving size has been adjusted!
Original recipe yields 18 servings

Nutrition

  • Calories:
  • 149 kcal
  • 7%
  • Fat:
  • 6.1 g
  • 9%
  • Carbs:
  • 20.4g
  • 7%
  • Protein:
  • 4.3 g
  • 9%
  • Cholesterol:
  • 41 mg
  • 14%
  • Sodium:
  • 185 mg
  • 7%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  • Prep

  • Cook

  • Ready In

  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.

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