Go Back
Gluten-Free and Vegan Pumpkin Muffins- No Diets Allowed
Print

Vegan Gluten-Free Pumpkin Muffins

Course Breakfast, Snack
Keyword dairy free pumpkin muffins, egg free pumpkin muffins, gluten free pumpkin muffins, gluten free vegan pumpkin muffins, vegan pumpkin muffins
Servings 1 dozen

Ingredients

  • 2 cups Gluten Free All Purpose baking flour (I use Bob's Red Mill)
  • 1 tsp flaxseed meal (or xanthan gum)
  • 2 tsp baking powder (read ingredients... some are NOT gluten-free)
  • 1 tsp baking soda (read ingredients... some are NOT gluten-free)
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp salt
  • 1 cup pumpkin puree
  • 1 cup unsweetened applesauce
  • 1/2 cup organic agave (could substitute honey if not vegan)
  • 1/4 cup olive oil
  • 1/4 cup coconut milk
  • 1 tsp pure vanilla

Instructions

  • Preheat oven to 375.
  • In a large bowl, combine flour, flaxseed meal or xanthan gum, baking powder, baking soda, cinnamon, nutmeg, and salt. Mix well.
  • In a separate medium-sized bowl, combine pumpkin, applesauce, agave, olive oil, coconut 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.

Notes

Yields 1 dozen