https://ourplantbasedfamily.com/wp-admin/themes.php Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
vegan and gluten free pumpkin muffins

Vegan and Gluten Free Pumpkin Muffins

Ingredients

Units Scale
  • 2 cups gluten free flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 1/2 tsp salt
  • 1/4 cup hemp seed
  • 1/4 cup flaxseed meal
  • 2 Tbsp vegan egg replacer ((If you are using Bob’s Red Mill it would be 2 Tablespoons replacer to 4 Tablespoons water))
  • 1/2 cup maple syrup
  • 1/2 cup melted coconut oil
  • 1/2 cup cup plant based milk
  • 1 tsp vanilla extract
  • 1 cup canned pumpkin
  • 1/4 cup vegan chocolate chip (or more to your preference )

Instructions

  1. Preheat oven to 350 F
  2. Prepare muffin tin with cooking spray or muffin liners. 
  3. In a medium mixing bowl whisk together gluten free flour, baking soda, cinnamon, nutmeg, salt, hemp seed and flaxseed meal. 
  4. In a separate bowl, mix together egg replacer (according to package directions), maple syrup, melted coconut oil, plant based milk, and vanilla extract. Whisk together until blended.
  5. Pour wet ingredient mixture into dry ingredient mixture and stir (or mix with mixer until combined).
  6. Add canned pumpkin and optional vegan chocolate chips stir or mix until all ingredients are combined.
  7. Scoop batter into muffin tin 3/4 full and sprinkle with more optional vegan chocolate chips.
  8. Bake for 20-25 minutes until tops are golden brown.
  9. Let cool for 5 minutes and serve.
  • Category: Breakfast

Find it online: https://ourplantbasedfamily.com/vegan-and-gluten-free-pumpkin-muffins/