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vegan and gluten free pumpkin muffins

Vegan and Gluten Free Pumpkin Muffins

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Course Breakfast

Ingredients
  

  • 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
 

  • Preheat oven to 350 F
  • Prepare muffin tin with cooking spray or muffin liners. 
  • In a medium mixing bowl whisk together gluten free flour, baking soda, cinnamon, nutmeg, salt, hemp seed and flaxseed meal. 
  • 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.
  • Pour wet ingredient mixture into dry ingredient mixture and stir (or mix with mixer until combined).
  • Add canned pumpkin and optional vegan chocolate chips stir or mix until all ingredients are combined.
  • Scoop batter into muffin tin 3/4 full and sprinkle with more optional vegan chocolate chips.
  • Bake for 20-25 minutes until tops are golden brown.
  • Let cool for 5 minutes and serve.