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Gluten-Free and Vegan Pumpkin Muffins- No Diets Allowed
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Vegan Pumpkin Muffins (Gluten Free)

Vegan pumpkin muffins that are gluten free, egg free and dairy free, spiced with cinnamon and nutmeg and sweetened with agave. Applesauce and coconut milk keep them light, fluffy and moist.
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