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.
Servings 12 muffins
Muffin cup wrappers
2 mixing bowls
- 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
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.
Calories: 279kcal | Carbohydrates: 47g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Sodium: 200mg | Potassium: 120mg | Fiber: 4g | Sugar: 27g | Vitamin A: 4767IU | Vitamin C: 1mg | Calcium: 59mg | Iron: 1mg