Loaves of Mini Gluten Free Pumpkin Bread on a cooling rack
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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!
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 Flavour & Savour

Ingredients

  • 1 cup pumpkin purée, not pie filling
  • 1/4 cup coconut oil, melted
  • 6 tbsp zero-calorie sweetener like Monkfruit, Erythritol, or Swerve
  • 6 tbsp applesauce
  • 1 egg
  • 1 tsp pure vanilla extract
  • 2 cups oat flour, finely ground, certified gluten-free
  • 1/2 cup almond flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1/2 tsp ground nutmeg
  • 1/4 tsp sea salt

Instructions

  • Preheat oven to 350°F.  Very lightly grease an  8-cavity non-stick mini loaf pan or line a 12-cup muffin pan 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