Pumpkin Muffins (Gluten-Free and Vegan) |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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!) Ingredients:
1 cup pumpkin puree |
1 egg substitute |
1/3 cup sugar |
1/3 cup brown sugar |
1 tablespoon molasses |
1 teaspoon vanilla |
1/2 cup oil |
1/2 cup tapioca starch |
1/2 cup rice flour |
1/3 cup millet flour |
3/4 teaspoon xanthan gum |
1/2 teaspoon salt |
2 teaspoons baking powder |
1 teaspoon baking soda |
2 teaspoons pumpkin pie spice |
3 tablespoons chopped pumpkin seeds |
Directions:
1. Preheat oven to 350°F Grease a 12-cup muffin tin or line it with paper muffin cups.
2. 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.
3. Pour batter into muffin cups, filling them most of the way full. Sprinkle pumpkin seeds on top of each.
4. 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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