Pumpkin Muffins Gluten Free And Vegan Recipes

HEALTHY PUMPKIN MUFFINS

Steps:

• Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius). If necessary, grease all 12 cups of your muffin tin with butter or non-stick cooking spray (my pan is non-stick and didn't require any grease).
• In a large bowl, beat the oil and maple syrup or honey together with a whisk. Add the eggs, and beat well. Add the pumpkin purée, milk, pumpkin spice blend, baking soda, vanilla extract and salt.
• Add the flour and oats to the bowl and mix with a large spoon, just until combined (a few lumps are ok). If you'd like to add any additional mix-ins***, like nuts, chocolate or dried fruit, fold them in now.
• Divide the batter evenly between the muffin cups. Sprinkle the tops of the muffins with about a tablespoon of oats, followed by a light sprinkle of raw sugar and/or pumpkin spice blend if you'd like. Bake muffins for 22 to 25 minutes, or until a toothpick inserted into a muffin comes out clean.
• Place the muffin tin on a cooling rack to cool. These muffins are delicate until they cool down. You might need to run a butter knife along the outer edge of the muffins to loosen them from the pan.
• These muffins taste even better after they have rested for a couple of hours! They'll keep at room temperature for up to 2 days, or in the refrigerator for up to 4 days. They keep well in the freezer in a freezer-safe bag for up to 3 months (just defrost individual muffins as needed).

VEGAN PUMPKIN MUFFINS

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.

VEGAN PUMPKIN MUFFINS

Steps:

• Preheat the oven to 350 degrees F. Spray a muffin tin with cooking spray and set aside.​
• In a small bowl whisk together flour, baking soda, spices, and salt.
• In a large bowl combine pumpkin puree with both sugars, mixing to combine. Add apple sauce, oil, and vanilla extract and stir until smooth. Fold dry ingredients into the wet ingredients until a uniform batter has formed. Be careful not to over-mix.
• Fill muffin molds 2/3 of the way full. Bake for 20 minutes or until a knife inserted in the middle comes out clean.
• Remove from oven and allow muffins to cool for 10 minutes before transferring to a wire cooling rack to cool completely.
• To top the muffins, combine the cinnamon and sugar in a small bowl. Melt the butter in the microwave or on the stovetop. Lightly brush each top with melted butter and sprinkle with cinnamon and sugar.
• Serve immediately or store in an airtight container at room temperature for up to 5 days.

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.

PUMPKIN MUFFINS (GLUTEN-FREE AND VEGAN)

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.