These pumpkin harvest muffins are filled with dried cranberries and chopped walnuts. Not to mention they are gluten and dairy free!
Recently I found out that I have gluten, dairy, and egg sensitivities. While I still love to bake, cook, and do just about anything in the kitchen, I have been trying hard to find things that I can eat and still taste good.
These muffins are a great breakfast for those with allergies and food sensitivities because they are free from gluten and dairy, can be adapted to be nut free (except for coconut.) and have only one egg so people with egg sensitivities can still eat them.
These muffins are literally one of the easiest muffin recipes around. It is important to make sure that all of your ingredients are room temperature for this recipe otherwise the coconut oil will clump up and will not be evenly distributed throughout the batter.
Pumpkin, Pumpkin, I <3 Pumpkin
I really like pumpkin. It has such an autumnal flavor and gives you a warm fuzzy feeling. I personally am not a fan of the PSL but I love pumpkin in just about everything else.
Now that I have started using pumpkin, cinnamon, squash, and apples in a large portion of my recipes, (look out for those coming soon BTW.) I am definitely feeling the fall vibes. Although I have a feeling fall might end a lot sooner than I would like because snow is already in the forecast. Typical Minnesota weather.
While I have been working a bit, (only about 20 hours a week.) I have been recipe testing a lot more over the last few weeks. I have Cinnamon Vanilla Bean Morning Buns, and a salad in the works. I have also been trying to make a few types of vegan muffins. (none of them have been successful yet I am hopeful.)
Pumpkin Harvest Muffins (gluten and dairy free)
- ½ cup Coconut Oil (room temperature)
- ½ cup Sugar
- 2 tsp Pure Vanilla Extract
- ¾ cup Pumpkin Puree
- ½ cup Applesauce (room temperature)
- 1 Egg (room temperature)
- 1 cup Gluten Free Flour
- 2½ tsp Baking Powder
- ½ cup Dried Cranberries
- ¾ cup Chopped Walnuts
- Line a muffin tin with 12 liners and preheat the oven to 300˚ Fahrenheit.
- In a medium sized bowl stir together the coconut oil and the sugar. Add the egg, applesauce, vanilla, and pumpkin puree.
- Sift the flour and baking powder into the wet ingredients stirring until just combined. Add the cranberries and walnuts and scoop into the prepared pan.
- Bake for 25-30 minutes or until a toothpick inserted into the middle comes out clean.
- The muffins will keep in an airtight container in the refrigerator for up to 4 days.