Are you gluten free or vegan -- or both? and feel like you're missing the pumpkin bread and muffin trend that happens during the holidays? I know I do, so I developed this recipe to satisfy that holiday craving….. and it's a great muffin. Fluffy and moist -- and all the tastes of pumpkin and fall spices. Hope you enjoy them as much as we did at our house.
Recipe for Gluten Free & Vegan Pumpkin Muffins
2 cups of gluten free "flour" (I used Bob's Red Mill GF Flour)
1 cup granulated sugar
1 teaspoon baking powder
1/4 teaspoon xanthum gum
1/2 teaspoon salt
1 cup coconut milk (you can substitute soy milk)
1/2 cup oil (vegetable or olive oil; for this recipe I used olive oil)
1 tablespoon vanilla
1 tablespoon apple cider vinegar
1/3 cup pumpkin puree
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
chopped pecans, if desired for topping
Preheat oven to 350 degrees. Line cupcake tin with paper liners. Set aside pan aside.
In medium bowl mix all dry ingredients. Set aside. In large bowl mix 'milk', oil, vanilla and cider vinegar. Whisk well to incorporate all ingredients. Now add flour mixture to wet ingredients. Finally add pumpkin. Stir well but be careful not to whip. Scoop batter into liners and bake for approximately 20 minutes or until a toothpick inserted in the middle row of cupcakes comes out clean.
Makes one dozen regular sized muffins.