Print

Gluten and Dairy-Free Pumpkin Muffins

Gluten and Dairy-Free Pumpkin Muffins

These easy to make pumpkin muffins are gluten and dairy-free plus are so moist and flavourful you will have a hard time not eating the whole batch.

Scale

Ingredients

Instructions

  1. Preheat oven to 350 degrees.
  2. Line a 12 cup muffin tin with paper liners.
  3. In a medium bowl add the egg, oil, pumpkin and sweeteners and mix on high with a hand mixer.
  4. Add the baking powder, baking soda and spices and mix on low speed.
  5. Add the gluten-free flour and mix on low/medium speed until batter is smooth.
  6. Use an ice cream scoop to drop a 1/2 scoop into lined cups.
  7. Sprinkle a bit of walnuts and chocolate chips over batter.
  8. Use ice cream scoop to drop batter over each cup.
  9. Sprinkle a bit of walnuts and chips on top of each muffin.
  10. Bake in oven for 25-28 minutes.
  11. Remove and cool.
  12. Enjoy!