Best Pumpkin Muffins Vegan And Gluten Free Recipes
PUMPKIN MUFFINS (GLUTEN-FREE AND VEGAN)
This is adapted from my banana muffin recipe. The muffins are tender and delicious, with no hint that they're GF or vegan! Use fresh or canned pumpkin puree; please not the stuff intended for pumpkin pie. Acceptable egg replacers for this recipe are Ener-G, flax (1 Tbsp. ground flaxseeds + 2 Tbsp. water, microwaved in a bowl until gelatinous), or a real egg, if you're feeling extravagant. Optionally, you can throw in 1/2 c. chocolate chips, dried cranberries, raisins, or walnuts. (The chocolate marries amazingly well with the pumpkin spice flavor--try it, you'll like it!)
Provided by Miss_Amy
Categories Quick Breads
Time 30m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350°F Grease a 12-cup muffin tin or line it with paper muffin cups.
- Mix together pumpkin puree, egg, sugars, molasses, vanilla and oil. Stir in flours one at a time, adding the xanthan gum, salt, baking powder, baking soda, and pumpkin pie spice with the millet flour. Stir in any optional ingredients now.
- Pour batter into muffin cups, filling them most of the way full. Sprinkle pumpkin seeds on top of each.
- Bake 20-25 minutes, or until muffins test done. Remove from oven and allow to cool in pan only a few minutes; remove to a wire rack to finish cooling.
PUMPKIN MUFFINS - VEGAN AND GLUTEN FREE
You can't go wrong with this vegan and gluten free snack - these muffins turn out moist & soft and have an addictive fall flavour. Peanut butter makes a surprisingly delicious topping on these! Enjoy!
Provided by Deelish
Categories Lactose Free
Time 45m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees Fahrenheit.
- Soak dates in warm water for 15 minutes.
- Grease a 12 cup muffin tray with vegan gluten free margarine or coconut oil.
- In a small bowl, add 3 tablespoons water to the flax seed meal and let sit for 5 minutes.
- If you don't have oat flour, take rolled oats and pulse in a food processor until you have a flour. If you are making your own oat flour, remove this from food processor and put in a seperate bowl.
- Drain the dates (make sure they are pitted) and place in food processor with the pumpkin puree, maple syrup, coconut milk, cinnamon, nutmeg and ginger. Process until smooth - no chunks of dates remaining.
- Add the flaxseed mixture, the oat flour, and the gluten free flour to the food processor. Mix until combined.
- Add the baking soda and mix until just combined and then scoop into muffin trays. It is important to not over mix here and to start filling the muffin trays immediately after the baking soda has mixed into the batter. Fill each muffin cup to the halfway point.
- Place in oven and remove after 25 minutes or when you see the sides have browned a little.
- Let cool. Recommended topping on these is crunchy peanut butter.
- Enjoy!
Nutrition Facts : Calories 126.7, Fat 3.2, SaturatedFat 2, Sodium 107.8, Carbohydrate 23.3, Fiber 2.7, Sugar 11.7, Protein 2.9
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