Pumpkin Spiced Muffin Recipe - Gluten & Dairy Free

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Posted 2023-07-24 by Sue W ⇒ follow

Delicious and easy to make!

If you are looking for a tasty muffin recipe that is both gluten free and dairy free, then give this more-ish muffin a try! It is a great way to use up some leftover roast pumpkin and incorporate it into a muffin - the kids won't even know it's there! Due to the cinnamon, ginger and nutmeg in this recipe, my family are convinced that this is actually carrot cake. Why don't you give it a try this weekend?

Ingredients:

1/2 cup olive oil
1 cup raw sugar
2 eggs, stirred
1/2 cup mashed roast pumpkin (Kent, Jap or Butternut)
1 teaspoon vanilla essence
2 cups Gluten Free plain flour
1.5 teaspoons cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon ground ginger
1 teaspoon baking soda
2 teaspoons cinnamon sugar (for topping)

Roast the pumpkin for 20 minutes and then mash it with a fork when hot. Allow to cool.

What To Do:

Step 1: Preheat oven to 200 degrees, fan forced. Chop your desired pumpkin into cubes to make approximately 2 cups of raw pumpkin. Roast the pumpkin for 20 minutes until soft and then place into a small bowl. Mash with a fork when hot. Allow to cool. Spoon out 1/2 cup for the recipe.

Step 2: Turn the oven down to 180 degrees. Line a muffin tray with paper muffin cases.

Step 3: In a large bowl, combine oil and sugar.

Step 4: Add the eggs, mashed roast pumpkin and vanilla essence.

Step 5: Add the GF plain flour, cinnamon, nutmeg, ground ginger and baking soda and mix to combine.

Step 6: Spoon into paper muffin cases and sprinkle the top of each one with cinnamon sugar.

Step 7: Bake for 20 minutes or until cooked through. Allow to cool in the tray then enjoy!

* For another Gluten & Dairy Free baking recipe, please see my recipe for Gluten Free & Dairy Free Brownie Bites .