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1/2 Photos of Pumpkin Muffins (Gluten-Free and Vegan)
This is adapted from my banana muffin recipe. The muffins are tender and delicious, with no hint that they're GF or vegan! Use fresh or canned pumpkin puree; please not the stuff intended for pumpkin pie. Acceptable egg replacers for this recipe are Ener-G, flax (1 Tbsp. ground flaxseeds + 2 Tbsp. water, microwaved in a bowl until gelatinous), or a real egg, if you're feeling extravagant. Optionally, you can throw in 1/2 c. chocolate chips, dried cranberries, raisins, or walnuts. (The chocolate marries amazingly well with the pumpkin spice flavor--try it, you'll like it!)
Units: US | Metric
Serving Size: 1 (46 g)
Servings Per Recipe: 12
The following items or measurements are not included: