Pumpkin Muffins Vegan and Gluten Free
Indulge in the warm, comforting flavors of fall with these delectable Pumpkin Muffins that are both vegan and gluten-free! Packed with wholesome ingredients like pumpkin puree, almond flour, and a touch of maple syrup for natural sweetness, these muffins are the perfect guilt-free treat. The flaxseed "egg" provides a nutrient-rich binding, while fragrant pumpkin pie spice and cinnamon add a cozy, aromatic twist. Customize them with crunchy pecans or dairy-free chocolate chips for an extra layer of indulgence. Quick and easy to prepare, these muffins are ready in just 40 minutes, making them an ideal option for breakfast, snacking, or dessert. With their moist texture and allergy-friendly ingredients, these muffins prove that healthy baking can be deliciously satisfying!
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Recipe Information
Ingredients
- 1 cup Pumpkin puree
- 1.5 cups Gluten-free all-purpose flour
- 0.5 cup Almond flour
- 0.5 cup Maple syrup
- 0.5 cup Unsweetened almond milk
- 0.25 cup Coconut oil, melted
- 1 tablespoon Ground flaxseed
- 2.5 tablespoons Water
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 2 teaspoons Pumpkin pie spice
- 1 teaspoon Ground cinnamon
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 0.5 cup Chopped pecans or walnuts (optional)
- 0.5 cup Vegan chocolate chips (optional)
Instructions
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it with coconut oil.
In a small bowl, mix the ground flaxseed with water to create a flax egg. Let it sit for 5-10 minutes until it thickens.
In a large mixing bowl, combine the pumpkin puree, maple syrup, almond milk, melted coconut oil, and vanilla extract. Stir until smooth and well combined.
In a separate medium bowl, whisk together the gluten-free flour, almond flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt.
Add the dry ingredients to the wet ingredients in the large bowl. Gently fold them together until just combined. Avoid overmixing.
If using chopped nuts or chocolate chips, fold them into the batter at this stage.
Evenly distribute the batter into the prepared muffin tin, filling each cup about 3/4 full.
Bake in the preheated oven for 20-25 minutes or until a toothpick inserted in the center comes out clean.
Remove the muffins from the oven and allow them to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or store in an airtight container at room temperature for up to 3 days. Refrigerate for extended freshness.
Nutrition Facts
Calories |
3026 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 169.6 g | 217% | |
| Saturated Fat | 77.4 g | 387% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 5 mg | 2% | |
| Sodium | 2240 mg | 97% | |
| Total Carbohydrate | 376.8 g | 137% | |
| Dietary Fiber | 34.5 g | 123% | |
| Total Sugars | 166.8 g | ||
| Protein | 33.5 g | 67% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 590 mg | 45% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 1263 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
