These gluten and dairy free pumpkin muffins are super easy to make! Confession – I pretty much ate the whole batch after my mom and I first made them.
Ingredients
- 1 cup pumpkin puree
- 1/2 cup melted coconut oil
- 2 eggs
- 1/3 cup maple syrup
- 1 tsp vanilla
- 2 cups oat flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/s tsp salt
- 2 tsp pumpkin pie spice
Instructions
- Preheat oven to 350F
- Whisk the pumpkin, coconut oil, eggs, maple syrup, and vanilla into a large bowl
- In a small bowl, mix together the oat flour, baking powder, baking soda, salt, and pumpkin pie spice
- Add dry ingredients to wet and stir
- Scoop into a muffin tin and bake for about 21 minutes or until a toothpick (or fork) comes out clean

Recipe by Erin Lives Whole.