Best 2 Pumpkin Muffins Gluten Free And Vegan Recipes
Indulge in the delectable symphony of flavors with these heavenly pumpkin muffins, crafted with the finest gluten-free and vegan ingredients. Embark on a delightful culinary journey as we unveil two extraordinary recipes, each promising a unique taste sensation.
The classic pumpkin muffin recipe captures the essence of fall with its moist and fluffy texture, perfectly balanced sweetness, and the alluring aroma of warm spices. Relish the delightful interplay of pumpkin puree, almond flour, and coconut sugar, harmoniously blended to create a muffin that's both wholesome and satisfying.
For those seeking a touch of indulgence, the chocolate chip pumpkin muffin recipe tantalizes the taste buds with rich, gooey chocolate chips nestled within the tender muffin crumb. The symphony of flavors continues with the addition of cacao powder, lending a decadent depth of chocolatey goodness. Both muffin variations are topped with a sprinkling of crunchy pecans, adding a delightful textural contrast.
These gluten-free and vegan pumpkin muffins aren't just a culinary delight; they also cater to various dietary needs. Whether you're gluten-intolerant, vegan, or simply seeking healthier alternatives, these muffins offer a guilt-free indulgence. Dive into the detailed instructions and discover the secrets to creating these delectable pumpkin muffins in the comfort of your own kitchen.
GLUTEN-FREE PUMPKIN MUFFINS
These muffins are meant to taste like the pumpkin pie your grandmother made: sweet but not too much so, and warm with cinnamon, ginger and nutmeg. They come together so easily, and bake up into such a tender-textured muffin, that you might find yourself baking them all fall.
Provided by Shauna Ahern
Time 1h25m
Yield 9 large muffins
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F. Lay out 9 muffin liners in a muffin tin.
- Whisk together the flour, cinnamon, baking soda, ginger, nutmeg and salt in a large bowl. Set aside.
- In another large bowl, whisk together the pumpkin puree and brown sugar. (For best results, use a stand mixer.) Whisk in both of the eggs, one at a time, until all trace of the egg is gone. Slowly, drizzle in the oil on the side of the bowl while whisking.
- Add the dry ingredients, 1/4 cup at a time, then stir the batter thoroughly, until the flour mixture is half gone. Add the yogurt and stir. Add the remaining flour until all visible signs of flour are gone.
- Fill a muffin liner about 3/4 full with the batter. Repeat with the remaining 8 liners.
- Bake the muffins 10 minutes, then turn down the heat to 375 degrees F and bake until the muffins are browned and a toothpick inserted into the center comes out clean, 10 to 15 more minutes.
- Allow the muffins to cool for 10 minutes, then remove them to a cooling rack to cool entirely.
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.
Tips:
- Use ripe bananas: Overripe bananas add natural sweetness and moisture to the muffins, reducing the need for added sugar.
- Don't overmix the batter: Overmixing can result in tough muffins. Mix just until the ingredients are combined.
- Bake the muffins at a moderate temperature: Baking the muffins at a high temperature can cause them to rise too quickly and then collapse.
- Let the muffins cool completely before frosting: This will help the frosting to set properly.
- Store the muffins in an airtight container at room temperature for up to 3 days, or in the freezer for up to 3 months: Defrost frozen muffins at room temperature before serving.
Conclusion:
These gluten-free and vegan pumpkin muffins are a delicious and healthy treat that can be enjoyed by people with food allergies or sensitivities. They are also a good source of fiber and nutrients, making them a great option for a quick breakfast or snack. With their moist texture, sweet pumpkin flavor, and creamy frosting, these muffins are sure to be a hit with everyone who tries them.
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