Vegan Pumpkin Muffins
Your family will love these fluffy breakfast treats! These gluten-free muffins are easy to make in just 30 minutes and perfect for meal prep.
Equipment
- Muffin pan
- Muffin cup wrappers
- Sieve
Ingredients
- 2 ½ cups + 2 tablespoons all-purpose gluten-free flour
- 1 ½ teaspoon baking soda
- 1 ½ teaspoon baking powder
- ½ teaspoon xanthan gum if not in gluten-free flour mix
- ¼ teaspoon salt
- 2 ¼ teaspoons cinnamon
- ¾ teaspoon nutmeg
- ¾ teaspoon ground ginger
- ½ cup oil
- 1 ½ cups caster sugar or granulated sugar
- 1 ½ batches flax egg
- 1 ½ cups pumpkin puree
- ⅓ cup almond milk
- 2 teaspoons vanilla extract
Instructions
- Preheat oven to 350 degrees F (180 degrees C). Line muffin pan with large cupcake or muffin papers.
- In a large mixing bowl, whisk together the gluten free flour, baking soda, baking powder, xanthan gum, salt, and spices.
- In another large bowl, whisk sugar and oil together into thick paste.
- Add flax egg, pumpkin puree, almond milk, and vanilla extract to the paste. Whisk to combine.
- Sieve the flour mixture into the wet ingredients and gently fold everything together. Small lumps are OK.
- Evenly distribute mixture into lined muffin pan. Fill about ¾ full to avoid overflow.
- Bake for 20 minutes, or until a skewer in the middle comes out clean.
Nutrition
Calories: 279kcalCarbohydrates: 47gProtein: 3gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 1gSodium: 200mgPotassium: 120mgFiber: 4gSugar: 27gVitamin A: 4767IUVitamin C: 1mgCalcium: 59mgIron: 1mg
Tried this recipe?Let us know how it was!