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.
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Ladla Orkz
[email protected]I would definitely recommend this recipe to others.
abdullaalamin shihab
[email protected]These muffins are a great way to use up leftover pumpkin puree.
Dinesh Dong
[email protected]I'm so glad I tried this recipe! The muffins were easy to make and turned out great.
chicken pottpie
[email protected]These are the best pumpkin muffins I've ever had! The texture is perfect and the flavor is amazing.
Sultana Himu
[email protected]Love these muffins! They're moist, flavorful, and perfect for breakfast or a snack.
Narmada Dissanayake
[email protected]The muffins were delicious and a hit with my family! I will definitely be making them again.
Kenny Grady
[email protected]I found the muffins to be a bit too sweet, but overall they were still enjoyable.
Ti' Shawna Hughes
[email protected]The muffins were a bit dry for my taste, but the flavor was still good.
Sabita Ale
[email protected]These muffins were simple to make and tasted great! I'll definitely be making them again.
MRC DawnX
[email protected]I'm not usually a fan of pumpkin muffins, but these were surprisingly good! The coconut sugar gave them a nice sweetness and the spices were well-balanced.
Sophia Luaces
[email protected]The muffins were easy to make and had a wonderful texture. I especially enjoyed the nutty flavor of the walnuts.
Justa Alfeus
[email protected]These muffins turned out moist and delicious, with a perfect balance of pumpkin and spice. I loved that they were gluten-free and vegan, making them a healthier option for breakfast or a snack.