Dairy- and Wheat-Free Pumpkin-Spice Muffins

You will love these muffins, as they will leave you satisfied, and you will never miss wheat or dairy.

Serves: 18Hands-on: 15 minutesTotal: 55 minutesDifficulty: Easy


Serves: 18

Ingredients

  • 1 can (15 oz.) puréed pumpkin
  • 2 eggs
  • 1⁄4 cup canola oil
  • 1 tsp. wheat-free baking powder
  • 1⁄2 cup turbinado sugar
  • 1⁄2 cup 100% maple syrup
  • 1⁄4 tsp. salt
  • 1 Tbsp. pumpkin pie spice
  • 1 tsp. ground cinnamon
  • 1⁄2 tsp. ground cloves
  • 1⁄8 tsp. ground ginger
  • 1 1⁄4 cups flax seed, ground
  • 1 cup all–purpose, wheat-free flour

Directions

  • Preheat the oven to 375°F. Spray muffin tins with baking spray or line with cupcake liners.
  • In a large bowl, mix all the ingredients together except for the ground flax seed and the flour until thoroughly combined.
  • Add the ground flax seed and flour slowly and mix to combine. Pour batter into muffin cups.
  • Bake for 35 to 40 minutes, until toothpick comes out clean when inserted in the middle of muffin.