Mini Gluten-Free Pumpkin Loaf (or Muffins)

Mini Gluten-Free Pumpkin Loaf (or Muffins)

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

Course Breads and Muffins

Cuisine American, Canadian

Diet Gluten Free

Prep Time 10

Cook Time 20

Cooling time 15

Total Time 45

Servings

Calories 254kcal

Author Elaine

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.
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 the pan, or carefully remove paper liners if you've made muffins.
When completely cook, store in an airtight container for 4-5 days or in freezer for up to 3 months.

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.

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