Pumpkin muffins
These delicious pumpkin muffins are both gluten free and vegan. They are easy to make and suitable for people with a wide variety of dietary restrictions.
Servings: 12 muffins
Ingredients
Dry ingredients
- 2 cups gluten free all purpose flour
- 2/3 cup brown sugar
- 1 tsp baking soda
- 1 tsp baking powder
- 2 tsp ground cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
- 1/2 cup walnut pieces
Wet ingredients
- 15 oz pumpkin puree (this is the standard can size)
- 1/2 cup unsweetened apple sauce
- 1/3 cup unsweetened almond milk
- 1/2 tsp maple extract (optional)
Cream cheese frosting (optional, not vegan)
- 4 oz cream cheese (half a standard block)
- 1 1/2 cups confectioners sugar
- 1 tsp vanilla extract
- 1/4 tsp maple extract (optional)
Instructions
Vegan pumpkin muffins
- Preheat your oven to 350 degrees
- Mix all of the dry ingredients in a large bowl
- Mix all of the wet ingredients in a separate bowl
- Combine the wet and dry ingredients and mix. Be sure not to over mix - it is fine if there are still some bubbles or clumps of dry ingredients left at the end
- Line a large muffin tray with paper liners and pour the muffin batter into each well until it is about 3/4 of the way full
- Bake the muffins for 22-25 minutes at 350 degrees
Cream cheese frosting (optional)
- Mix all of the ingredients for the cream cheese frosting in a medium sized bowl then add to muffins.
Notes
Tips for measuring flour. We recommend measuring flour by spooning the flour into a measuring cup then leveling off the flour with a butter knife. This is the most consistent way to measure flour. If you dip your measuring cup into the bag of flour, it will compress the flour and you will end up with extra flour.