VEGAN PUMPKIN MUFFINS
Vegan pumpkin muffins are healthy, easy to make using one bowl and loaded with flavorful spices and tons of pumpkin!
Provided by Julie | The Simple Veganista
Categories Breakfast
Time 30m
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F. Line 12 cup muffin tin with liners.
- In a medium mixing bowl, mix together the flour, sugar, baking soda, baking powder, cinnamon and salt. Add the pumpkin puree, applesauce, vanilla and non-dairy milk, mix well (shown above). Don't overmix.
- Add batter by the large spoonful to lined 12 cup muffin tin, filling to the rim (shown above). Sprinkle with the optional chopped pepitas.
- Place on the center rake in the oven and bake for 20 - 25 minutes. To test for doneness, stick a toothpick in the center and it should come out clean. Let muffins cool a few minutes, move to wire rack.
- Makes 12 muffins.
- Keep leftovers muffins on the counter in a covered container for up to 3 - 4 days. Keep longer in the refrigerator for 6 - 7 days.
- , let muffins cool completely, and keep in freezer safe containers or baggies for up to 2 - 3 months. Let thaw in the refrigerator or on the counter.
Nutrition Facts : Calories 131 calories, Sugar 12.8 g, Sodium 146.9 mg, Fat 0.7 g, SaturatedFat 0.1 g, TransFat 0 g, Carbohydrate 29.6 g, Fiber 3.4 g, Protein 3.1 g, Cholesterol 0 mg
1-BOWL VEGAN PUMPKIN MUFFINS
Steps:
- Preheat oven to 350 degrees F (174 C) and lightly grease a standard size muffin tin (will make 9-10 muffins as original recipe is written // adjust if altering batch size). Dust with gluten free flour and shake out excess.
- Prepare flax eggs by mixing flaxseed meal and water in a large mixing bowl. Let set for 5 minutes.
- Add banana and mash, leaving just a bit of texture.
- Add pumpkin purée, muscovado sugar, maple syrup, olive oil, and vanilla extract and whisk for one minute.
- Stir in baking soda, salt, cinnamon, and pumpkin pie spice, and mix. Add water and whisk once more.
- Add almond meal, gluten-free oats, and gluten-free flour blend and stir until just combined. The batter should be thick and scoopable.
- Divide batter evenly among 9-10 muffin tins (amount as original recipe is written // adjust if altering batch size), filling all the way full (I like big muffins!).
- Quickly rinse your mixing bowl and then add crumble ingredients. Mash ingredients together with a fork or your hands until crumbly like wet sand. Generously top muffins with streusel.
- Bake for 27-32 minutes or until tops are golden brown and a toothpick or knife comes out completely clean. It's better to slightly over-bake these than under-bake because the gluten-free flour blend takes longer to cook all the way through.
- Let cool for 5 minutes in the muffin tin, then gently remove and cool completely on a cooling rack. Enjoy warm or at room temperature.
- Once completely cooled, store in a covered container at room temp for 3-4 days, though best when fresh. Freeze for longer term storage.
Nutrition Facts : ServingSize 1 muffins, Calories 329 kcal, Carbohydrate 52.6 g, Protein 4.6 g, Fat 12.7 g, SaturatedFat 3.1 g, Sodium 341 mg, Fiber 4.9 g, Sugar 27 g
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!)
Provided by Miss_Amy
Categories Quick Breads
Time 30m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 16
Steps:
- 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.
GLUTEN-FREE SWEET POTATO MUFFINS
I have a family member with special dietary needs, so I came up with these gluten-free sweet potato muffins that we could all enjoy. These are just as good as any traditional recipe, maybe better! If you don't have sweet potato on hand, canned pumpkin may be used instead. -Kallee Krong-Mccreery, Escondido, California
Provided by Taste of Home
Categories Breakfast Brunch Snacks
Time 45m
Yield 1 dozen.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. In a large bowl, whisk the first 8 ingredients. In another bowl, whisk eggs, sweet potatoes, honey, coconut oil, olive oil and vanilla until blended. Add to flour mixture; stir just until moistened., Fill 12 greased or paper-lined muffin cups three-fourths full. Combine topping ingredients; sprinkle over batter. Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 231 calories, Fat 5g fat (3g saturated fat), Cholesterol 47mg cholesterol, Sodium 217mg sodium, Carbohydrate 44g carbohydrate (25g sugars, Fiber 3g fiber), Protein 4g protein.
More about "pumpkin muffins gluten free and vegan recipes"
GLUTEN-FREE VEGAN PUMPKIN MUFFINS - RHIAN'S RECIPES
From rhiansrecipes.com
Ratings 54Calories 198 per servingCategory Breakfast, Dessert
- Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if not using any other oil).
- Once melted, add the milk to the same bowl along with the pumpkin purée, vinegar, maple syrup, vanilla, salt and ground almonds.
HEALTHY PUMPKIN MUFFINS - NO OIL, NO DAIRY AND …
From ordinaryvegan.net
Reviews 32Category Breakfast & SnackServings 9-12Estimated Reading Time 4 mins
GLUTEN-FREE PUMPKIN SPICE MUFFINS WITH OAT FLOUR
From bojongourmet.com
MOIST GLUTEN FREE CHOCOLATE PUMPKIN MUFFINS (VEGAN, …
From beamingbaker.com
20+ HEALTHY DESSERT & TREAT RECIPES - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
VEGAN ALMOND FLOUR PUMPKIN CHOCOLATE CHIP MUFFINS - MSN
From msn.com
EASY BLENDER VEGAN PUMPKIN MUFFINS (GLUTEN-FREE)
From eatingbyelaine.com
BEST GLUTEN-FREE PUMPKIN MUFFINS RECIPE | GLUTEN …
From glutenfreepalate.com
VEGAN (& GLUTEN FREE) PUMPKIN MUFFINS! - VEGAN …
From vegankitchenmagick.com
VEGAN PUMPKIN MUFFINS (GLUTEN-FREE!) - DETOXINISTA
From detoxinista.com
BEST EVER GLUTEN FREE + VEGAN PUMPKIN MUFFINS
From livingbeyondallergies.com
VEGAN GLUTEN FREE PUMPKIN MUFFINS - VEGAN RICHA
From veganricha.com
VEGAN GLUTEN FREE PUMPKIN MUFFINS (OIL-FREE!) - THE …
From thevegan8.com
PUMPKIN CHOCOLATE CHIP MUFFINS (GLUTEN FREE, VEGAN)
From healmedelicious.com
VEGAN PUMPKIN MUFFINS (GLUTEN-FREE, WHOLE GRAIN …
From texanerin.com
PUMPKIN APPLE MUFFINS | VEGAN & GLUTEN-FREE - FROM …
From frommybowl.com
HEALTHY PUMPKIN MUFFINS (VEGAN + GLUTEN FREE)
From okonomikitchen.com
GLUTEN-FREE DAIRY-FREE PUMPKIN MUFFINS (VEGAN) - DISH …
From dishbydish.net
GLUTEN FREE PUMPKIN MUFFINS - EASY GF & VEGAN …
From runningtothekitchen.com
VEGAN GLUTEN-FREE PUMPKIN MUFFINS (WITH CHOCOLATE …
From delightfuladventures.com
1 BOWL VEGAN PUMPKIN MUFFINS - NORA COOKS
From noracooks.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love