In Austin, the summer has (shocker) been regarded as to be one of the consistently high temperatures. Yet, in the midst of the cool down with a cocktail and heat wave-specific cooking, I’m keeping my baking habit and getting the oven going. One of the most enjoyable things I’ve been baking lately? These pumpkin muffins are dairy-free and gluten-free actually.
It’s a controversial view, and while winter/fall is certainly the best time for baking but the appealing of these easy gluten-free, dairy-free pumpkin muffins make me more inclined to participate in bake-offs in the summertime. I’ve found myself baking them on many occasions during the week, regardless that, whether or not they’re prepared its fall right around the corner. When they’ve been consumed in less the span of two days I’m able to confirm that I am happy I made the decision to turn on your oven for August.
If you clicked on this post, you’re safe to know that I’m not the person who’s priming myself up for fall. Although I do enjoy having a summertime attitude, yr spherical I’m able and willing to embrace every piece this season will bring: comfort baked treats, a variety of baked goods, and of course, all things pumpkin. And even if it’s still a little early there’s no better way to greet fall than the delicious gluten-free, dairy-free pumpkin muffins.
Banana and Pumpkin: A Profitable Combo
Banana and pumpkin? I’m interested in any baked item that incorporates this lucrative mix. The muffins contain all of it and are a quick autumn baking recipe that tests every container for packing. They’re healthy and easy to make. They’re light, fluffy, and can be prepared in just one bowl. Additionally, they’re sugar-free and only sweetened by coconut syrup and maple sugar.
These muffins are ideal to eat for breakfast during your busy mornings or as a lunchtime snack that will fuel the day. I guarantee you that you’ll want the gluten-free, pumpkin muffins that are dairy-free to take out and leave your home at any point when you’re craving candy.
What You Need for Gluten Free Dairy Free Pumpkin Muffins
I am a sucker for a one-bowl recipe that can be made quickly. The muffins are made with a few dry and wet ingredients that can be mixed in one bowl and baked in the oven in under 20 minutes. I prefer to have a variety of these ingredients at hand when I have the urge to bake. A gluten-free flour that is good for ground flaxseeds and ground flaxseeds as well as dairy-free butter and milk that is vegan, along with coconut sugar make essential ingredients in my recipes.
- All-Purpose Baking Flour GF. My favorite is from Bob’s Red Mill.
- Almond Flour. Almond flour contains only pure oils. flour gives moisture to baked goods.
- floor flaxseeds. You’ll use these to create an egg made of flax (for those who aren’t aware you can scroll toward the bottom of the page to find directions).
- Dairy Free Milk. I used almond milk that was unsweetened However, any milk without dairy should be able to.
- pumpkin puree. A staple in my pantry throughout the fall season. You should use leftovers to make smoothies, pancakes, and more!
- vegan butter. I want Miyokos.
- Banana. Ripe bananas with brown spots are the best in this recipe.
- Maple Syrup. I always time add a splash of it during baking for extra sweetness and moisture.
- Cocoa Sugar. Evenly packed brown sugar is also a good choice.
- Vanilla Extract. A small however potent ingredient!
- Autumn Spices. Cinnamon and pumpkin pie spice make up the two main ingredients in this recipe.
- Baking powder. I all the time make use of a tiny more (two teaspoons) when baking gluten-free, to aid in the rise of the muffins.
The Secret to Baking Moist Gluten-Free Muffins
Many bakers struggle to keep those gluten-free cakes moist and soft (no one wants to chew on the hockey puck for instance). However, you can stay away from dry and dense sweets with the use of a few easy techniques and tips. In this recipe, the pumpkin and banana puree does not just improve the muffin’s texture but also help to add moisture to the muffins too. I usually mix my flour base (in this instance, Bob’s Red Mill 1:1 All-Purpose Baking Flavor) along with almond flour in order to make sure that my muffins aren’t too dry. The flax egg helps to hold the muffins in place so that they don’t get too crumbly.
The most difficult part in this dish is waiting for the muffins to cool before digging into. This will help them maintain their shape and form.
Tips For Making These Gluten Free Dairy Free Pumpkin Muffins
- I topped my dairy-free gluten-free pumpkin muffins using coconut sugar, and then rolled oatmeal and chopped nuts, however, chopped nuts or an oozing Nut Butter are great options too.
- If you don’t happen to have bananas in your pantry, applesauce could be a good substitute. Don’t worry about it because the flavors will provide all the autumnal moods.
- Serve warm muffins served with vegan or the most-loved nut butter of preference.
- You can add chocolate chips in case you want the sweeter (almost like a dessert) muffin.
- I generally store my muffins in the refrigerator for up to 5 days. However, they can also be frozen for up to one month.
- I enjoy making a double batch prior to the start of a busy week. You can simply store one portion in the freezer for quick defrosting at any time you’re in need of something warm and cozy.
