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    Home » Baking Recipes » Muffins and Loaves » Mini Gluten-Free Pumpkin Loaf (or Muffins)

    Mini Gluten-Free Pumpkin Loaf (or Muffins)

    Published: Oct 2, 2018 · Modified: Apr 15, 2020 by Elaine · This post may contain Amazon affiliate links · As an Amazon Associate I earn from qualifying purchases. This blog generates income via ads · 5 Comments

    Jump to Recipe Print Recipe

    This tender moist Mini Gluten-Free Pumpkin Loaf is allergen-free! Made with oat flour, almond flour and applesauce, it's dairy-free and is made without refined sugar. 

    Loaves of Mini Gluten Free Pumpkin Bread on a cooling rack

    Mini gluten-free pumpkin loaf or pumpkin muffins:  it's your choice! This recipe works beautifully with either one.

    These mini loaves get their delicate sweetness from applesauce and a zero-calorie sweetener. I use Monkfruit Sweetener with Erythritol, but Swerve will also work well. If you are not avoiding sugar, you can use the same amount of regular granulated sugar or coconut sugar.

    Mini Gluten-Free Dairy-Free Pumpkin Bread or Muffins with melted butter

    As soon as the leaves start changing colour, I start thinking of apple cider, cozy crock pot meals, and making wholesome loaves and muffins. There's something about cooler weather that makes me want to "nest" and spend time in the kitchen baking. I love the way my kitchen smells at this time of year! Cinnamon, cloves, nutmeg . . .  all those pumpkin spice aromas wafting through the house makes letting go of summer and welcoming fall that much easier.

    This recipe for gluten-free mini pumpkin loaf uses homemade applesauce to add nutrition, moisture and natural sweetness. I simmer it in my slow cooker and freeze it in small glass Mason jars so I always have some ready for a recipe.

    Homemade applesauce is so easy to make. Simply slice some apples (peel them, if you like), add a splash of lemon juice, half a cup of water and a cinnamon stick or a teaspoon or two of ground cinnamon and let it cook on the stove top or in a slow cooker until the apples are tender. Then mash or purée it with a stick blender and transfer to jars to refrigerate or freeze.

    Mini Gluten-Free Dairy-Free Pumpkin Bread or Muffins

    Tips for baking Mini Gluten-Free Pumpkin Loaf or Muffins

    Mix the wet ingredients in one bowl, the dry ingredients in another, then combine the two. To add even more flavour and interest, stir in half a cup of one of the following to the dry ingredients before combining. This will prevent them from sinking to the bottom of the baked goods.

    • dried unsweetened cranberries
    • organic raisins
    • dairy-free chocolate chips,
    • finely chopped pecans or walnuts

    Scoop into a baking pan of your choice.  I used an 8-cavity non-stick mini loaf pan. Alternatively, you can use a regular muffin pan. This recipe yields 6 large mini loaves (that sounds like a contradiction!) or 8 good-sized muffins.

    Hint #1: Since gluten-free baked goods don't usually rise like those made with wheat flour, I make them look like they have risen! Use a large cookie scoop to half-fill 6 cavities of the mini loaf pan, smoothing to the edges, then add another half scoop and create a mounded top. If using a muffin pan, fill 8 cups, creating rounded tops.

    Hint #2:  To make muffins and loaves even more appealing, I press a few of the add-ins (like chocolate chips) into the top of the unbaked muffins or loaves just before putting them in the oven.

    Mini Gluten-Free Pumpkin Muffins on a vintage tray

    How to store muffins and loaves

    Muffins or mini loaves will keep in an airtight container lined with paper towel (underneath and on top) for 4 days. To freeze, wrap individually and store in an airtight container or in a ziplock bag.

    Just because you're avoiding gluten or dairy or sugar doesn't mean you can't enjoy your favourite baked goods. Celebrate the cozy days of fall and make a batch of these loaves or muffins for someone you love!

    📖 Recipe

    Loaves of Mini Gluten Free Pumpkin Bread on a cooling rack

    Mini Gluten-Free Pumpkin Loaf (or Muffins)

    This tender moist Mini Gluten-Free Pumpkin Loaf is allergen-free! Made with oat flour, almond flour and applesauce, it's dairy-free and is made without refined sugar. Bake it as loaves or muffins!
    Print Pin Rate
    Course: Breads and Muffins
    Cuisine: American, Canadian
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Cooling time: 15 minutes
    Total Time: 30 minutes
    Servings: 8
    Calories: 254kcal
    Author: Elaine
    Prevent your screen from going dark

    Ingredients

    • 1 cup pumpkin purée, not pie filling
    • ¼ cup coconut oil, melted
    • 6 tablespoon zero-calorie sweetener like Monkfruit, Erythritol, or Swerve
    • 6 tablespoon applesauce
    • 1 egg
    • 1 teaspoon pure vanilla extract
    • 2 cups oat flour, finely ground, certified gluten-free
    • ½ cup almond flour
    • 1 teaspoon baking powder
    • ½ teaspoon baking soda
    • 1 teaspoon ground cinnamon
    • ½ teaspoon ground cloves
    • ½ teaspoon ground nutmeg
    • ¼ teaspoon sea salt

    Instructions

    • Preheat oven to 350°F.  Very lightly grease an  8-cavity mini loaf pan or line a 12-cup muffin tin with culinary paper liners.
    • In a large bowl, combine pumpkin, coconut oil, sweetener, applesauce, egg and vanilla. 
    • In a medium bowl, whisk together the oat flour, almond flour, baking powder, baking soda, spices and salt. Add to the wet ingredients and stir until all flour is incorporated. 
      Preparing Mini Gluten-Free Pumpkin Loaf or Muffins
    • Scoop into 6 cavities of the mini loaf pan, smoothing to fill the cavities half full, then add another half scoop and create a mounded top. If using a muffin pan, fill 8 cups, creating rounded tops.
    • Bake for 18 - 24 minutes, or until a toothpick inserted comes out clean. 
    • Cool on a rack for 15 minutes, then carefully remove from pan or carefully remove paper liners if making muffins.
      MIni Gluten-Free Pumpkin Loaves on cooling rack with pumpkins
    • When completely cook, store in an airtight container for 4-5 days or in freezer for a month.

    Notes

    Muffins or mini loaves will keep in an airtight container lined with paper towel (underneath and on top) for 4 days. To freeze, wrap individually and store in an airtight container or in a ziplock bag.

    Nutrition

    Calories: 254kcal | Carbohydrates: 27g | Protein: 6g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 20mg | Sodium: 167mg | Potassium: 253mg | Fiber: 3g | Sugar: 4g | Vitamin A: 4795IU | Vitamin C: 1.4mg | Calcium: 73mg | Iron: 2.1mg
    Tried this Recipe? Pin it for Later!Mention @enessman or tag #flavourandsavour!
    Nutrition Facts
    Mini Gluten-Free Pumpkin Loaf (or Muffins)
    Amount Per Serving
    Calories 254 Calories from Fat 117
    % Daily Value*
    Fat 13g20%
    Saturated Fat 6g38%
    Cholesterol 20mg7%
    Sodium 167mg7%
    Potassium 253mg7%
    Carbohydrates 27g9%
    Fiber 3g13%
    Sugar 4g4%
    Protein 6g12%
    Vitamin A 4795IU96%
    Vitamin C 1.4mg2%
    Calcium 73mg7%
    Iron 2.1mg12%
    * Percent Daily Values are based on a 2000 calorie diet.

    Love making muffins? Try these favourites of mine:

    Ultra Moist Keto Blackberry Muffins
    Grain-Free Chunky Monkey Muffins
    Carrot-Ginger Muffins
    Grab and Go Apple Oatmeal Breakfast Muffins
    Paleo Pear and Cranberry Muffins

    SAVE THIS TO ONE OF YOUR PINTEREST BOARDS and connect with me on Pinterest! I’m always finding new tasty recipes to pin. Subscribe to my weekly newsletter and never miss a recipe!

    Reader Interactions

    Comments

    1. Amy | The Cook Report

      October 14, 2018 at 5:18 am

      5 stars
      These are so cute and perfect for autumn!

      Reply
    2. Bintu | Recipes From A Pantry

      October 14, 2018 at 4:17 am

      5 stars
      These really do look like the perfect Autumnal treat! My kids would really enjoy these - and as they are gluten free, my husband would be able to enjoy them too!

      Reply
    3. kim

      October 14, 2018 at 4:03 am

      5 stars
      These are adorable and they look delicious! I love that you made them gluten free!

      Reply
    4. Adrianne

      October 14, 2018 at 2:53 am

      5 stars
      I love these little mini loaves! It is a great way to get more veggies in your diet by enjoying these. Yummo!

      Reply
    5. Dannii

      October 14, 2018 at 1:01 am

      5 stars
      I love the idea of making mini loaves, which would be perfect for a party.

      Reply

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