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.
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Katende Bashir
[email protected]I'm so glad I found this recipe. These muffins are now a staple in my household.
Ishwor Timalsina
[email protected]These muffins were a great way to use up some leftover pumpkin puree. They were easy to make and they tasted great.
jackw Roberts
[email protected]I would definitely recommend these muffins to anyone looking for a delicious and healthy snack.
Naim Rexhaj
[email protected]These muffins were amazing! I loved the texture and the flavor. They were the perfect fall treat.
kamil Koko
[email protected]Overall, I thought these muffins were pretty good. They were easy to make and they tasted good. I would definitely make them again.
Rafik Miya
[email protected]These muffins were a bit dry. I think I might add some more liquid next time. Otherwise, they were very flavorful.
Hifza Amjad
[email protected]I had some trouble getting the muffins to rise. I think I might have overmixed the batter. Other than that, they were still delicious.
Repairing lab
[email protected]These muffins were a bit too sweet for my taste. I think I would reduce the amount of sugar next time. Otherwise, they were very good.
Xclusive31000
[email protected]I'm not a huge fan of pumpkin, but I really enjoyed these muffins. They were surprisingly light and fluffy, and the pumpkin flavor was subtle. I would definitely make these again.
Sultan Zaman
[email protected]These muffins are so moist and flavorful. I love the combination of pumpkin and spices. They're the perfect way to warm up on a cold day.
Karabo Mannya
[email protected]I've made these muffins several times now, and they're always a hit. They're the perfect fall treat, and they're also great for breakfast or a snack. I love that they're so versatile.
milon Paul
[email protected]I was pleasantly surprised by how easy these muffins were to make. I didn't have any special ingredients on hand, and I was able to whip them up in no time. They turned out perfectly, and my kids loved them!
Pradeep Giri
[email protected]These muffins were a delight! They were moist and fluffy, with a perfect balance of sweetness and spice. I loved that they were gluten-free and vegan, making them a healthier option for my family. I will definitely be making these again!