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
  • ¼ cup canola oil
  • 1 tsp. wheat-free baking powder
  • ½ cup turbinado sugar
  • ½ cup 100% maple syrup
  • ¼ tsp. salt
  • 1 Tbsp. pumpkin pie spice
  • 1 tsp. ground cinnamon
  • ½ tsp. ground cloves
  • ⅛ tsp. ground ginger
  • 1¼ 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 35–40 minutes, until toothpick comes out clean when inserted in the middle of muffin.

Recipe Information

Serves: 18

Ingredients

  • 1 can (15 oz.) puréed pumpkin
  • 2 eggs
  • ¼ cup canola oil
  • 1 tsp. wheat-free baking powder
  • ½ cup turbinado sugar
  • ½ cup 100% maple syrup
  • ¼ tsp. salt
  • 1 Tbsp. pumpkin pie spice
  • 1 tsp. ground cinnamon
  • ½ tsp. ground cloves
  • ⅛ tsp. ground ginger
  • 1¼ 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 35–40 minutes, until toothpick comes out clean when inserted in the middle of muffin.

Nutrition Information

Nutrition Information
Amount per serving
Calories160
Total Fat7g
Saturated Fat0.5g
Cholesterol20mg
Sodium160mg
Total Carbohydrate22g
Dietary Fiber3g
Sugars13g
Protein3g