7 Simple Allergy-Friendly Pumpkin Bakes

Pumpkin Oatmeal Muffins

Pumpkin Oatmeal Muffins are a delightful and wholesome treat perfect for those needing allergy-friendly options. These muffins incorporate the warm flavors of pumpkin and spices while using oats as a hearty base, making them gluten-free and nut-free. They’re ideal for breakfast, snacks, or even as a dessert!

Ingredients	Quantity
Rolled oats	2 cups
Canned pumpkin	1 cup
Maple syrup	1/3 cup
Unsweetened applesauce	1/2 cup
Baking powder	2 teaspoons
Baking soda	1 teaspoon
Cinnamon	1 teaspoon
Nutmeg	1/2 teaspoon
Salt	1/4 teaspoon
Non-dairy milk	1/2 cup
Vanilla extract	1 teaspoon

Cooking Steps:

Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease it.
In a large bowl, combine the rolled oats, baking powder, baking soda, cinnamon, nutmeg, and salt.
In another bowl, mix together the canned pumpkin, maple syrup, applesauce, non-dairy milk, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and stir until just combined.
Divide the batter evenly among the muffin cups and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Enjoy!

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Gluten-Free Pumpkin Bread

Gluten-Free Pumpkin Bread is a moist and flavorful loaf that captures the essence of autumn with its rich pumpkin flavor and warm spices. This allergy-friendly recipe is perfect for those avoiding gluten as it uses alternative flour, making it a delightful treat for breakfast or a snack any time of the day.

Ingredients	Quantity
Gluten-free all-purpose flour	2 cups
Canned pumpkin	1 cup
Maple syrup	1/2 cup
Non-dairy milk	1/2 cup
Ground cinnamon	1 teaspoon
Ground nutmeg	1/2 teaspoon
Baking powder	1 teaspoon
Baking soda	1 teaspoon
Salt	1/2 teaspoon
Flaxseed meal (mixed with water)	1 tablespoon Flaxseed + 3 tablespoons water (for egg replacement)
Vanilla extract	1 teaspoon

Cooking Steps:

Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
In a small bowl, combine the flaxseed meal and water, and let it sit for about 5 minutes to thicken.
In a large mixing bowl, whisk together the gluten-free flour, cinnamon, nutmeg, baking powder, baking soda, and salt.
In another bowl, mix the canned pumpkin, maple syrup, non-dairy milk, vanilla extract, and the thickened flaxseed mixture until well combined.
Pour the wet ingredients into the dry ingredients and stir until just combined, being careful not to overmix.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Enjoy!

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Vegan Pumpkin Chocolate Chip Cookies

Vegan Pumpkin Chocolate Chip Cookies are a delightful treat that perfectly blends the flavors of sweet pumpkin and rich chocolate together, all while being allergy-friendly. These soft, chewy cookies are not only vegan but also free from common allergens, making them ideal for gatherings and satisfying dessert cravings.

Ingredients	Quantity
Canned pumpkin	1 cup
Coconut oil (melted)	1/2 cup
Brown sugar	1 cup
Maple syrup	1/4 cup
Non-dairy milk	1/4 cup
All-purpose flour	2 cups
Baking soda	1 teaspoon
Ground cinnamon	1 teaspoon
Ground nutmeg	1/2 teaspoon
Salt	1/2 teaspoon
Vegan chocolate chips	1 cup
Vanilla extract	1 teaspoon

Cooking Steps:

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a mixing bowl, combine the canned pumpkin, melted coconut oil, brown sugar, maple syrup, non-dairy milk, and vanilla extract, mixing well.
In another bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
Gradually add the dry ingredients to the wet mixture and fold until just combined. Stir in the vegan chocolate chips.
Drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 12-15 minutes, or until the edges are golden and the centers are set.
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy!

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Nut-Free Pumpkin Spice Bars

Nut-Free Pumpkin Spice Bars are a delicious, allergy-friendly dessert that perfectly captures the essence of fall with warm spices and a moist pumpkin base. These bars are not only nut-free but also easy to make, making them a perfect choice for potlucks, gatherings, or just a treat at home!

Ingredients	Quantity
Canned pumpkin	1 cup
Coconut oil (melted)	1/3 cup
Brown sugar	3/4 cup
Maple syrup	1/4 cup
Non-dairy milk	1/4 cup
All-purpose flour	1 1/2 cups
Baking soda	1 teaspoon
Ground cinnamon	2 teaspoons
Ground ginger	1 teaspoon
Ground nutmeg	1/2 teaspoon
Salt	1/4 teaspoon
Vanilla extract	1 teaspoon

Cooking Steps:

Preheat the oven to 350°F (175°C) and grease or line an 8×8-inch baking pan with parchment paper.
In a large mixing bowl, whisk together the canned pumpkin, melted coconut oil, brown sugar, maple syrup, non-dairy milk, and vanilla extract until smooth.
In another bowl, mix the flour, baking soda, cinnamon, ginger, nutmeg, and salt.
Gradually incorporate the dry ingredients into the wet mixture until just combined.
Pour the batter into the prepared baking pan and spread evenly.
Bake for 25-30 minutes, or until a toothpick inserted comes out clean.
Allow the bars to cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Cut into squares and enjoy!

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Dairy-Free Pumpkin Pie

Dairy-Free Pumpkin Pie is a delicious and creamy dessert that embodies the flavors of fall without any dairy ingredients. This allergy-friendly twist on the traditional pumpkin pie allows everyone to enjoy a slice without worrying about dairy allergies or intolerances. It’s perfect for holiday gatherings, celebrations, or simply as a comforting treat any time of the year!

Ingredients	Quantity
Canned pumpkin	1 can (15 oz)
Coconut milk	1 cup
Maple syrup	3/4 cup
Brown sugar	1/2 cup
Cornstarch	1/4 cup
Ground cinnamon	2 teaspoons
Ground ginger	1 teaspoon
Ground nutmeg	1/2 teaspoon
Salt	1/4 teaspoon
Vanilla extract	1 teaspoon
Vegan pie crust (store-bought or homemade)	1 (9-inch pie)

Cooking Steps:

Preheat the oven to 350°F (175°C).
In a large mixing bowl, combine canned pumpkin, coconut milk, maple syrup, brown sugar, cornstarch, cinnamon, ginger, nutmeg, salt, and vanilla extract. Mix until smooth.
Pour the pumpkin mixture into the prepared vegan pie crust.
Bake for 45-50 minutes, or until the filling is set and a knife inserted in the center comes out clean.
Allow the pie to cool before slicing. Serve as is or with a dollop of coconut whipped cream if desired. Enjoy!

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Pumpkin Quinoa Cookies

Pumpkin Quinoa Cookies are a delightful and healthy treat that combines the warm flavors of pumpkin and spices with the nutty goodness of quinoa. These allergy-friendly cookies are gluten-free, dairy-free, and make a perfect snack or dessert for those with dietary restrictions. They are wholesome, satisfying, and sure to please everyone!

Ingredients	Quantity
Cooked quinoa	1 cup
Canned pumpkin	1 cup
Almond butter	1/2 cup
Maple syrup	1/3 cup
Oats (gluten-free if necessary)	1 cup
Ground cinnamon	1 teaspoon
Ground ginger	1/2 teaspoon
Baking soda	1/2 teaspoon
Salt	1/4 teaspoon
Chocolate chips (dairy-free)	1/2 cup

Cooking Steps:

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine cooked quinoa, canned pumpkin, almond butter, and maple syrup. Mix until well combined.
Add oats, cinnamon, ginger, baking soda, and salt to the mixture. Stir until fully incorporated. Fold in chocolate chips.
Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 10-12 minutes or until the edges are golden. Allow them to cool for a few minutes on the baking sheet before transferring to a wire rack to cool completely. Enjoy!

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Paleo Pumpkin Pancakes

Paleo Pumpkin Pancakes are a delicious, grain-free breakfast option that brings the flavors of fall into your morning routine. These pancakes are not only easy to make but also packed with nutrients, making them a perfect choice for those following a Paleo diet or anyone looking for a healthy start to their day. Fluffy, flavorful, and naturally sweetened, they are sure to delight both kids and adults alike!

Ingredients	Quantity
Canned pumpkin	1 cup
Eggs	2 large
Almond flour	1 cup
Coconut milk	1/2 cup
Baking powder	1 teaspoon
Ground cinnamon	1 teaspoon
Ground nutmeg	1/2 teaspoon
Salt	1/4 teaspoon
Coconut oil (for frying)	As needed

Cooking Steps:

In a mixing bowl, combine the canned pumpkin, eggs, and coconut milk, whisking until smooth.
Add almond flour, baking powder, cinnamon, nutmeg, and salt to the wet mixture. Stir until well combined.
Heat a skillet over medium heat and add a little coconut oil to coat the pan.
Pour the pancake batter onto the skillet, using about 1/4 cup for each pancake. Cook for 2-3 minutes until bubbles form on the surface, then flip and cook for an additional 1-2 minutes until golden brown.
Serve warm with your favorite toppings such as maple syrup, nut butter, or fresh fruit. Enjoy your Paleo Pumpkin Pancakes!