These Gluten & Dairy-Free Pumpkin Muffins are so delicious that no one will ever know they are gluten-free. They are super flavorful, with a maple glaze that takes them over the top. Even your non-gluten-free family & friends will love them! They are the perfect fall treat!
It can be challenging to find a good gluten & dairy-free muffin that doesn’t taste “gluten-free”. I love this recipe because not only does it not taste gluten-free, it only uses 1 type of flour instead of a the usual mix of flours that can still be harmful to your gut.
Many gluten-free flour blends, like Bob’s Red Mill, contain a mix of refined starches (like rice, potato, or tapioca) and binders such as xanthan gum. While these create a wheat-like texture, they can spike blood sugar levels and may cause bloating or digestive discomfort for some people.
In contrast, cassava flour is a single-ingredient, whole-root flour that’s easier on digestion. It’s less processed and contains natural prebiotic fibers that support healthy gut bacteria, making it a great option for those looking for a gentler alternative to typical gluten-free mixes.
There are so many beneficial ingredients in this recipe! When choosing ingredients it is always best to choose organic to avoid unwanted chemicals, such as glyphosate. I love shopping at Azure Standard to get amazing quality organic ingredients at a discount.
Melted Coconut Oil: Rich in healthy fats that support brain function and may boost metabolism.
Coconut or Organic Un-Refined Cane Sugar: More natural sweeteners with a lower glycemic impact than refined sugar.
Organic Eggs: Packed with protein, essential vitamins, and healthy fats to support muscle and brain health.
Pumpkin Puree: High in fiber, antioxidants, and vitamin A, which benefits vision and immune health.
Canned Coconut Milk: Provides healthy fats and is a great dairy-free source of calcium and magnesium.
Cassava Flour: Gluten-free, easy to digest, and full of prebiotic fiber for gut health. I have tried many cassava flours and Otto’s + Bob’s Red Mill have been the best to work with. Bob’s does not come in organic form; however, it is non-GMO. Otto’s does come in organic; however, it is quite expensive. Azure Standard does have an organic cassava flour; however, I found it to be more course and burns easier when baking. If you wanted an organic version for less, I would opt for Azure Standard and try running it through a high-speed blender before baking to get a finer texture.
Gluten-Free Baking Powder: Helps baked goods rise without gluten, keeping recipes light and fluffy.
Baking Soda: Aids in rising and can also have mild digestive benefits. If I have heartburn I take a spoonful of baking soda with some water. The active ingredient is sodium bicarbonate, which is an alkaline compound that quickly neutralizes stomach acid.
Fine Sea Salt: Contains essential minerals and enhances flavors naturally.
Ceylon Cinnamon: Known as “true” cinnamon, it’s rich in antioxidants and may help regulate blood sugar levels.
Cardamom: An aromatic spice with digestive benefits and potential anti-inflammatory effects.
Nutmeg: Adds warmth and supports digestion with antioxidants and calming properties.
If you wanted to make this recipe even healthier, you could replace the maple glaze with this delicious Maple Cream – only 1 ingredient – Maple Syrup! We have a friend who knows the owners of this company and graciously has given us jars. The are a family-run business in Vermont. They have a Maple Cinnamon one too! So good! My husband loves mixing it with butter and putting it on popcorn for a caramel-corn affect! I am not an affiliate (I just love the product). Plus, this makes the recipe Paleo-Friendly!
I pray you love these gluten & dairy-free pumpkin muffins!
“So whether you eat or drink or whatever you do, do it all for the glory of God.” 1 Corinthians 10:31
Gluten & Dairy-Free Pumpkin Muffins
Ingredients
- 1/3 cup Melted coconut oil
- 1 1/3 cup Coconut or organic sugar
- 2 eggs Organic eggs
- 1 cup Pumpkin puree (not pumpkin pie puree)
- 1/3 cup Whole canned coconut milk
- 1 1/4 cup Cassava Flour
- 1/4 teaspoon GF baking powder
- 1 teaspoon Baking soda
- 3/4 teaspoon Fine Sea salt
- 1/2 teaspoon Cinnamon
- 1/2 teaspoon Ground cloves
- 1/4 teaspoon Nutmeg (freshly grated preferred)
- 1/8 teaspooon Ground Cardamom
Maple Glaze
- 1 cup Confectioners / Powdered Sugar (heaping!), sifted
- 3 tablespoons Maple Syrup + more to thin, if needed
- Optional: Use Maple Cream Instead (link above in blog post)
- 1/8 teaspoon Cinnamon
- Optional: Cinnamon mixed with un-refined cane sugar for topping
Instructions
- Preheat oven to 350°F.
- Mix oil and sugar until combined.
- Add eggs, water, and pumpkin puree. Mix well.
- In a separate bowl, whisk together cassava flour, baking soda, salt, baking powder, cinnamon, and cloves.
- Gradually add dry mix to the wet ingredients.
- Use a piping bag/ice-cream scoop to fill muffin cups. Bake for 30-35 mins or until a toothpick comes out clean + muffins spring back in center.
- Maple Glaze Option: Mix powdered sugar with maple syrup and cinnamon. Let the muffins cool & drizzle glaze.
- Let the glaze dry slightly and sprinkle with cinnamon sugar + top with freshly grated nutmeg, if desired.
- ENJOY!
anti alerjik süpürge servisi Hızlı ve güvenilir bir tamirci arıyorsanız burası doğru adres. https://cl-system.jp/question/elektrikli-supurge-tamircisi/