Low FODMAP Dairy-Free Gluten-Free Pumpkin Streusel Muffins

Name: Low FODMAP Dairy-Free Gluten-Free Pumpkin Streusel Muffins
Total time: 25 min
Ingredients: 1/3 cup (71 g) firmly packed light brown sugar; 3 tablespoons softened coconut oil; 3 tablespoons low FODMAP gluten-free flour such as Bob’s Red Mill Gluten-Free 1 to 1 Baking Flour; 1/2 teaspoon cinnamon; 1/4 teaspoon pumpkin spice; Pinch salt; 1 2/3 cup (241 g) low FODMAP gluten-free flour such as Bob’s Red Mill Gluten-Free 1 to 1 Baking Flour; 2 teaspoons baking powder; use gluten-free if following a gluten-free diet; 1 teaspoon cinnamon; 1 teaspoon pumpkin spice; 1/8 teaspoon salt; 1 cup (244 g) canned pumpkin purée, such as Libby’s; 3/4 cup (149 g) sugar; 1/2 cup (120 ml) liquid coconut oil; 1/2 cup (120 ml) unsweetened almond milk, (at room temperature); 2 large eggs, (at room temperature); 2 teaspoons vanilla extract

www.fodmapeveryday.com

Our Low FODMAP Dairy-Free Gluten-Free Pumpkin Streusel Muffins are moist, super simple to make and are perfect for breakfast, snack or even dessert.

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Ingredients

1/3 cup (71 g) firmly packed light brown sugar
3 tablespoons softened coconut oil
3 tablespoons low FODMAP gluten-free flour such as Bob’s Red Mill Gluten-Free 1 to 1 Baking Flour
1/2 teaspoon cinnamon
1/4 teaspoon pumpkin spice
Pinch salt
1 2/3 cup (241 g) low FODMAP gluten-free flour such as Bob’s Red Mill Gluten-Free 1 to 1 Baking Flour
2 teaspoons baking powder; use gluten-free if following a gluten-free diet
1 teaspoon cinnamon
1 teaspoon pumpkin spice
1/8 teaspoon salt
1 cup (244 g) canned pumpkin purée, such as Libby’s
3/4 cup (149 g) sugar
1/2 cup (120 ml) liquid coconut oil
1/2 cup (120 ml) unsweetened almond milk, (at room temperature)
2 large eggs, (at room temperature)
2 teaspoons vanilla extract