Here in Austin, our summer has (shocked) one of consistently high temperatures. But between the cold and cocktails and specific cooking by heat wave, I am maintaining my baking routine and open the oven. Best dish I’ve baked recently? Of course, these gluten-free dairy-free pumpkin muffins.
That might be an unpopular opinion, and while fall/winter is easy Best season to bakeThe allure of these easy dairy-free, gluten-free pumpkin muffins makes me especially susceptible to summer cravings. I find myself whipping them several times a week, because willingly or not, the fall is right around the corner. And after they’ve been devoured in less than two days, I can confirm: I’m so glad I decided to turn on the oven in August.
Plus, if you click on this article, you can tell I’m not the only one preparing myself for fall. While I love a summery state of mind year-round, I’m ready for everything next season has to offer: snacks, pies and of course, everything pumpkin. So, even if it’s a little early, what better way to welcome fall with some gluten-free dairy-free pumpkin muffins?
Ordered
Our Top 10 Recipes
Sign up to receive a FREE E-BOOK of my 10 most popular recipes of all time!
Thank you for registering!
Oh!
Looks like you registered or your email address is not valid.
Oh!
Looks like you unsubscribed before click here to re-register.
Banana and Pumpkin: A Winning Combination
Banana AND Pumpkin? Sign me up for any baked goods related to this winning combination. These muffins have it all – they’re a quick baking recipe that helps check all the boxes. These muffins are healthy, easy to make, fluffy, moist, and can be prepared in a bowl. Plus, they have no refined sugar and are only lightly sweetened with maple syrup and coconut sugar.
These muffins are perfect for your breakfast the busiest morning or as a quick afternoon snack to fuel the rest of your day. Trust me, you’ll want to have a batch of these gluten-free dairy-free pumpkin muffins ready to grab and hit in the kitchen whenever a sweet craving hits.
What you need for gluten-free pumpkin muffins
I love the quick one-bowl recipe. These muffins require just a handful of wet and dry ingredients that you can mix together in a bowl and pop in the oven in less than 20 minutes. I like to keep many of these ingredients on hand whenever I get the itch to bake. Good gluten-free flour, ground flaxseed, dairy-free milk, vegan butter, and coconut sugar are the main ingredients in all of my recipes.
- GF multi-purpose baking powder. My favorite is the word Bob’s Red Mill.
- Almond powder. The natural oils in almond flour add moisture to baked goods.
- Ground flaxseed. You’ll use these to make flaxseed eggs (for the uninitiated, scroll down to the recipe for instructions).
- Non-dairy milk. I used unsweetened almond milk, but any dairy-free milk will work.
- Mashed pumpkin. A staple in my pantry during the fall months. You can use leftovers to make smoothies, pancakes, etc!
- Vegan butter. I love Miyokos.
- Banana. A ripe banana with brown spots would work best with this recipe.
- Maple Syrup. I always use a little water when baking for extra moisture and natural sweetness.
- Coconut sugar. Lightly packaged brown sugar also works.
- Vanilla essential oil. A small but powerful ingredient!
- Autumn seasoning. Cinnamon and pumpkin pie spice are the dynamic duo in this recipe.
- Leavening. I always use a little extra (two teaspoons) when baking gluten-free cakes to give the muffins a boost.
The secret to baking moist gluten-free muffins
Many bakers struggle with keeping their gluten-free pies soft and moist (no one wants to bite into a hockey puck, after all). But you can avoid thick and dry sweets with some simple tips and tricks. In this recipe, banana and pumpkin puree not only create a muffin texture, but also help bring moisture to your muffins. I always combine my basic flour (in this case Bob’s Red Mill 1:1 All-Purpose Baking Flour) with almond flour to avoid the muffins being too dry. Flaxseed eggs help hold the muffins together so they don’t get too crumbly.
The hardest part of this recipe is to be patient for the muffins to cool before dipping in. This helps them retain their shape and texture.
Tips for making these gluten-free pumpkin muffins
- I topped the gluten-free dairy-free pumpkin muffins with coconut sugar and rolled oats, but chopped nuts or nut butter are both delicious options.
- If you don’t have a banana on hand, apple sauce can be substituted. And don’t worry: the flavors will still give all those fall vibes.
- Serve your muffins warm with your favorite vegan or nut butter.
- Add chocolate chips if you like the muffins sweeter (almost like dessert).
- I usually store these muffins in the fridge for up to five days, but they also freeze well for up to a month.
- I like to make a double batch before a busy week. Just store a batch in the freezer for easy defrosting in the microwave whenever you crave something warm and comforting.
