Gluten Free Pumpkin Muffins (Dairy Free)

These gluten-free pumpkin muffins have a lot going for them! Not only GF, they’re also oil-free, grain-free, dairy-free, and made in one bowl. Almond flour makes up the base here, for a delicious lightly sweet snack.

By using non-dairy yogurt and a touch of arrowroot flour, the number of eggs can be reduced (two, instead of the usual three or four), in turn reducing any eggy flavour that can be so unpleasant in gluten-free baking.

With warm spices, walnuts, and chocolate combined with the pumpkin, these are quintessentially autumn in flavour. A slight caramel flavour from coconut sugar adds even more, and all combined makes for almond flour muffins that are both light and a good filling snack.

Ingredients

• Almond Flour: be sure to use almond flour, and not almond meal, for this recipe. I found that blanched almond flour made for the most attractive muffins, but it doesn’t really matter.
• Pumpkin Puree: homemade or canned (see more on that below). Use homemade for the best flavour.
• Eggs: at room temperature.
• Coconut Sugar: this gave by far the best results, but see below for substitutions.
• Arrowroot Flour: arrowroot rounds out the structure of the muffins a bit and makes for a better crumb.
• Yogurt: thick coconut yogurt is ideal, but any unsweetened non-dairy yogurt can be used. You can find a coconut yogurt recipe in the Occasionally Eggs Cookbook.
• Spices: ginger, cinnamon, and nutmeg. Sub other spices you like if preferred.
• Walnuts: chopped nuts add great texture.
• Chocolate: optional, but always delicious. Dark chocolate chips or chunks are great here.

Step by Step

• 

• 

• 

• 

• 

• 

• 

• 

• 

• 

Tips and Notes

Homemade pumpkin puree is often slightly more liquid than canned. I haven’t tested this recipe with canned puree (you can’t buy it in Germany) but it should simply make the muffins slightly more solid, which is fine.

As with any baking, but gluten-free recipes in particular, I highly recommend using accurate weight measurements, although cups are provided in the recipe card.

The muffins will stick to the paper liners until they’ve cooled completely. If they’re still warm, you’ll lose quite a bit when peeling off the liner. After a couple hours of chilling, they shouldn’t stick at all. I haven’t tried greasing the tin instead of lining but it should work.

Don’t worry about over-mixing, as you would with muffins containing gluten. Mix until no streaks of flour are visible.

They look as though cocoa is added, but it’s the combination of coconut sugar and spices that make them look darker. This is why I tested with liquid sweetener, but they’re best with coconut sugar.

The texture is moist and slightly spongey, not dry and cake-y. It’s a bit personal based on what you like, but if you love a very tender muffin, then these almond flour pumpkin muffins are perfect.

Substitutions

I have tested these with maple syrup and honey instead of coconut sugar. While the muffins turn out fine with these substitutions, they’re not the best. You can make them with a liquid sweetener but the texture will be less pleasant, though the colour is more orange.

Use any type of non-dairy yogurt. I’ve tested with oat and coconut, so lighter and thinner and much more thick and creamy, respectively. I’m sure dairy could be substituted. The muffins are best with a thick, Greek-style yogurt.

There isn’t a good vegan version of these muffins. The eggs are integral to the texture and structure, and subbing something like flax or aquafaba doesn’t have similar results. Sub at your own risk.

Use any seeds or other nuts you like in place of the walnuts. Chocolate can be omitted if preferred.

Arrowroot flour can be omitted. It adds a bit of heft and makes the muffins a bit more muffin-y, but they’re still excellent without. Sub with an equal amount tapioca starch, or half the amount if using cornstarch.

Let’s connect! For more OE, follow along on Instagram, Facebook, and Pinterest, purchase the Occasionally Eggs cookbook, or subscribe for new posts via email. If you make this recipe, I’d love to see! Tag your instagram versions with @occasionallyeggs and #occasionallyeggs.

Newsletter

Sign up for weekly updates and subscriber-only recipes.

First Name Email Address Sign up