This was my first time baking with gluten-free flour. I’m currently playing The Game-On Health Challenge (come play the next round with me!), and I chose a gluten-free meal plan. I LoVe muffins WAY too much to give them up for 6 weeks. So, I needed to find a solution. I was nervous waiting the 15 minutes while they baked, but they turned out light, fluffy, and moist! My 3 ‘musts’ when it comes to muffins.
Pumpkin Gluten-Free and Vegan Muffins
- 2 cups Gluten-free all purpose baking flour I use Bob's Red Mill
- 1 tsp xanthan gum or flaxseed meal I used flaxseed meal
- 2 tsp baking powder read ingredients... some are NOT gluten-free
- 1 tsp baking soda same as baking powder
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp salt
- 1 cup pumpkin puree
- 1 cup unsweetened applesauce
- 1/2 cup honey or organic agave
- 1/4 cup olive oil
- 1/4 cup milk of your choice I used coconut milk
- 1 tsp pure vanilla
Preheat oven to 375.
In a large bowl, combine flour, xanthan gum/flaxseed meal, baking powder, baking soda, cinnamon, nutmeg, and salt. Mix well.
In a separate medium-sized bowl, combine pumpkin, applesauce, honey, olive oil, milk, and vanilla.
Pour wet ingredients into the dry ingredients and mix well. In a lightly greased muffin pan, pour about 1/3 cup batter into each muffin cup. Bake for 15 to 20 minutes until a toothpick comes out clean. The tops will be slightly golden brown.
Yields 1 dozen
Need other gluten-free ideas? Try my Breakfast Quiche and my Gluten-free Crepes.
Yes please – these look and sound great! Pinning!
Thanks, Yvonne! I appreciate the love.
Looks like you got a great peak on those muffins! Way to go!
Ha ha… thanks, Amber! They were nice and light and fluffy.
Wow, these muffins look delicious : ) Stopping by from The Best Blog Recipes to pin this yummy post!
Thanks, Shauna! I hope you enjoy them.
Do you have to make them gluten free? Or do you think I could substitute for regular flour? Gluten free is just so darn expensive, but these look yummy!
Jesseca, you could definitely use regular flour or whole wheat flour. Let me know how they turn out!
These sound delicious! Can these be made without the xanthan gum/flaxseed?
Thanks, Amy! The xanthum gum/flaxseed helps the gluten-free flour to bind and not be so crumbly. You can substitute the gluten-free flour and xanthum gum for whole wheat flour. Of course, it will no longer be gluten-free, but they should still be fluffy and tasty.
Do you think I could sub coconut oil for olive oil?
Yes. Using olive oil would be just fine.