Pumpkin Muffins (Gluten-Free and Vegan)
photo by Suzzanna
- Ready In:
- 30mins
- Ingredients:
- 16
- Yields:
-
12 muffins
- Serves:
- 12
ingredients
- 1 cup pumpkin puree
- 1 egg substitute
- 1⁄3 cup sugar
- 1⁄3 cup brown sugar
- 1 tablespoon molasses
- 1 teaspoon vanilla
- 1⁄2 cup oil
- 1⁄2 cup tapioca starch
- 1⁄2 cup rice flour
- 1⁄3 cup millet flour
- 3⁄4 teaspoon xanthan gum
- 1⁄2 teaspoon salt
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 3 tablespoons chopped pumpkin seeds
directions
- Preheat oven to 350°F Grease a 12-cup muffin tin or line it with paper muffin cups.
- Mix together pumpkin puree, egg, sugars, molasses, vanilla and oil. Stir in flours one at a time, adding the xanthan gum, salt, baking powder, baking soda, and pumpkin pie spice with the millet flour. Stir in any optional ingredients now.
- Pour batter into muffin cups, filling them most of the way full. Sprinkle pumpkin seeds on top of each.
- Bake 20-25 minutes, or until muffins test done. Remove from oven and allow to cool in pan only a few minutes; remove to a wire rack to finish cooling.
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Reviews
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These are FANTASTIC! Maybe the best gluten-free recipe I've ever tried. I used a whole egg, 2/3 cup Splenda instead of the sugars, 1-1/3 cup gluten-free baking flour instead of the tapioca starch, rice flour and millet flour, and 1/2 cup applesauce instead of oil. I omitted the pumpkin seeds. I made 6 jumbo muffins that not only looked great, but tasted like regular muffins (not sugar-free, low-fat, and gluten-free). Even with the changes I made, the muffins were AMAZING! The only thing I would change is to add another teaspoon of pumpkin pie spice. I'm going to make this recipe (with my alterations) often.
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These were yummy! My one year old scarfed them up, as did my husband (and he is really picky about the gluten free stuff, since he doesn't have to be). I am also allergic to rice, so I had to swap the rice flour for superfine sorghum flour. I also used the Ener-G egg replacer for the egg, canola oil, and arrowroot flour for the tapioca flour because I like it better. A keeper.
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These are awsome pumpkin muffins! I used an egg and replaced the gum with some psyllium husks. Also I reduced the sugar because I don't like it too sweet. Otherwise made as written. They didn't rise a lot, maybe because of the reduced sugar? But they taste absolutely divine, moist and flavourful. I will definitely make them again, thanks for posting!<br/>Made for Happy Hearts of the Diabetes Forum.
Tweaks
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These are FANTASTIC! Maybe the best gluten-free recipe I've ever tried. I used a whole egg, 2/3 cup Splenda instead of the sugars, 1-1/3 cup gluten-free baking flour instead of the tapioca starch, rice flour and millet flour, and 1/2 cup applesauce instead of oil. I omitted the pumpkin seeds. I made 6 jumbo muffins that not only looked great, but tasted like regular muffins (not sugar-free, low-fat, and gluten-free). Even with the changes I made, the muffins were AMAZING! The only thing I would change is to add another teaspoon of pumpkin pie spice. I'm going to make this recipe (with my alterations) often.
-
These were yummy! My one year old scarfed them up, as did my husband (and he is really picky about the gluten free stuff, since he doesn't have to be). I am also allergic to rice, so I had to swap the rice flour for superfine sorghum flour. I also used the Ener-G egg replacer for the egg, canola oil, and arrowroot flour for the tapioca flour because I like it better. A keeper.