These Pumpkin Spice Muffins Are Gluten Free Dairy Free Recipes
PUMPKIN SPICE MUFFINS - GLUTEN-FREE & DAIRY-FREE
This recipe makes a big batch (approximately 24!) of moist gluten-free, dairy-free pumpkin muffins that can be refrigerated or frozen. This recipe was designed specifically for "Recipe #189120" as the gluten-free baking mix but you should be able to substitute any light, gluten-free flour mix that contains guar or xanthan gum.
Provided by Whats Cooking
Categories Quick Breads
Time 35m
Yield 24 muffins
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F
- Mix all dry ingredients in a large bowl.
- Whisk wet ingredients together in a separate bowl, then fold into dry mixture.
- Whisk all ingredients until combined and smooth.
- Place muffin liners into two 12-muffin pans, and spray the insides of the papers with baking spray.
- Distribute batter evenly between muffin liners (approximately 1/4 cup each). Bake for 20-25 minutes.
Nutrition Facts : Calories 150.3, Fat 10, SaturatedFat 1.5, Cholesterol 31, Sodium 217.5, Carbohydrate 14.9, Fiber 0.2, Sugar 13.2, Protein 1.3
GLUTEN FREE DAIRY FREE PUMPKIN MUFFINS
These muffins are filled with pumpkin spice and everything nice!
Provided by tw
Categories Breakfast
Time 40m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 259 kcal, Carbohydrate 40 g, Protein 5 g, Fat 10 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 28 mg, Sodium 184 mg, Fiber 3 g, Sugar 24 g, UnsaturatedFat 8 g, ServingSize 1 serving
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