Healthy Vegan Gluten-Free Pumpkin Spice Muffins
1 hour 10 minutes
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About Healthy Vegan Gluten-Free Pumpkin Spice Muffins
Wake up to the cozy aroma of pumpkin spice with these wholesome and delicious muffins! They're the perfect way to start your day, offering a warm, comforting hug in every bite.Gluten-free and vegan, these muffins are made with a nourishing blend of almond, coconut, and sorghum flours. The natural sweetness of coconut sugar complements the rich pumpkin spice flavor, creating a guilt-free treat you can enjoy any time of day.Grab one for a quick breakfast, a satisfying snack, or even a healthy dessert. These versatile muffins are sure to become a new fall favorite!
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Recipe Time & More
Prep30 minutes
Cook40 minutes
Total1 hour 10 minutes
Ingredients
Dry Ingredients
- 1 cup Sorghum Flour
- ½ cup Almond Flour
- ¼ cup Coconut Flour
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- ½ tsp Salt
- ½ tsp Cinnamon
- ¼ tsp Nutmeg
- ¼ tsp Ginger
Wet Ingredients
- 2 tbsp Flax Seeds
- 6 tbsp Water
- ¾ cup Coconut Sugar
- 1 cup Pumpkin Puree
- 1 tsp Vanilla Extract
- ½ cup Olive Oil or melted coconut oil
Mix-Ins
- ¾ cup Chocolate Chips dark or milk
Instructions
- Preheat oven to 325°F (160°C). Preheating ensures the muffins bake evenly.
- Line a muffin tin with paper liners. This prevents the muffins from sticking and makes them easier to remove.
Making the Pumpkin Puree
- Wash a medium-sized pumpkin, cut it in half, and remove the seeds.
- Cut the pumpkin into large chunks, leaving the skin on.
- Pressure cook the pumpkin chunks for 3 whistles, or until tender.
- Strain the water and let the cooked pumpkin cool completely.
- Remove the peel and blend the cooked pumpkin flesh until smooth.
- In a small bowl, combine the flax seeds and water. Set aside to thicken into a flax "egg". This acts as a binder in place of traditional eggs.
- In a large bowl, whisk together the sorghum flour, almond flour, coconut flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. This combines the dry ingredients evenly.
- In a separate bowl, combine the coconut sugar and pumpkin puree. Mix until the sugar dissolves.
- Whisk in the flax egg, vanilla extract, and olive oil until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, which can make the muffins tough.
- Fold in the chocolate chips.
- Fill the prepared muffin liners about ¾ full. Sprinkle a few extra chocolate chips on top.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
- Serve and enjoy! These muffins are delicious on their own or with a dollop of Greek yogurt and fresh fruit.
Recipe Notes
Good To Know
- Do not add water while making pumpkin puree.
- Oven timings and temperature differ from oven to another, hence adjust the settings according to your oven.
Expert Tips
- For a richer flavor, use roasted pumpkin puree instead of canned.
- Add a pinch of spices like cinnamon, nutmeg, or ginger to enhance the pumpkin taste.
- If the batter seems too thick, add a tablespoon of milk or pumpkin puree at a time until desired consistency is reached.
Storage Instructions
- Store leftover pumpkin bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
- For longer storage, freeze slices of the bread wrapped individually in plastic wrap for up to 2 months. Thaw overnight in the refrigerator before serving.
Also See
- Gluten Free Pure Semolina Bread (Rice Semolina)
- Gluten Free Honey Crackers
- Gluten Free , Zebra Striped Japanese Cotton Cheesecake Infused With Spirulina
- Is Semolina Gluten Free? Unveiling the Truth!
- Gluten Free Diet - Is It Really For Everyone?
- Are Potato Chips Gluten Free? Understanding Gluten-Free Potato Chips!
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Recipe Nutrition
Calories: 259kcalCarbohydrates: 28gProtein: 3gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.04gSodium: 202mgPotassium: 116mgFiber: 3gSugar: 14gVitamin A: 3178IUVitamin C: 1mgCalcium: 48mgIron: 1mg
Rajeswari Annamalai
Articles: 100
5 Comments
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This is so tempting! Can’t wait to cook it.
This is so inspiring! Can’t wait to cook it.
Very healthy, using coconut sugar in place of sugar great idea
This looks incredible! Thank you.
Such a tempting dish! Thank you.