Delicious Pumpkin Muffins – Perfect Fall Treat!
As someone who has struggled with food allergies and intolerances, I understand the importance of finding recipes that cater to specific dietary needs without sacrificing on taste. That’s where these pumpkin muffins come in – they are vegan, gluten-free, and dairy-free, making them perfect for those with restrictions.
But here’s what sets these muffins apart: they’re also incredibly moist and fluffy, bursting with warm pumpkin spice flavors that are perfect for a cool autumn morning. Featuring ingredients like pure maple syrup, pumpkin puree, and coconut milk, these muffins are a healthier alternative to traditional baked goods without compromising on taste.
Plus, they are easy to make and customizable to your preferences – whether you want to add chocolate chips or keep it simple with just the spices. So whether you have dietary restrictions or just want to try something new and tasty, these pumpkin muffins will not disappoint. Get ready for a delightful treat that’s perfect for breakfast or snacking anytime of day.
Why You’ll Love This Recipe
Dear readers,
Are you a fan of pumpkin muffins? Look no further because these vegan and gluten-free pumpkin muffins will satisfy all of your cravings!
Firstly, this recipe is easy to make with simple ingredients you probably already have in your pantry. All you need are oat flour, flaxseed meal, canned pumpkin puree, unsweetened coconut milk, and pure maple syrup. These gluten-free and vegan ingredients make for a healthier option without sacrificing flavor.
Secondly, the combination of spices in this recipe is what makes these muffins a must-try. Nutmeg, cinnamon, and ginger provide the perfect blend of flavors that’ll take your taste buds to another level. Trust me; your home will be filled with an irresistible aroma that’ll make everyone’s mouth water!
Lastly, these muffins are so moist and fluffy that you won’t even notice they’re dairy-free. The addition of dates and coconut sugar gives them a natural sweetness while adding some fiber for good measure.
So why should you love this recipe? Because it’s guilt-free indulgence at its finest! Gluten-free, dairy-free, and refined sugar-free–these vegan pumpkin muffins are healthy enough for breakfast or an afternoon snack, but delicious enough to satisfy your sweet tooth.
Don’t let fear hold you back from trying something new! This recipe promises to be a crowd-pleaser and a staple recipe in your kitchen for years to come. Trust me; you won’t find another recipe like this one!
Thank you for considering my recipe. Happy baking!
Ingredient List
Let me break down the ingredients in this vegan and gluten-free pumpkin muffins recipe that will make your taste buds dance.
Dry ingredients:
- 2 cups oat flour (or gluten-free flour of choice)
- 1 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp ginger
- 1/2 tsp nutmeg
- 2 tsp cinnamon
- 1/4 cup coconut sugar
Wet ingredients:
- 1 cup pumpkin puree
- 1/3 cup unsweetened almond milk or coconut milk
- 1/4 cup maple syrup
- 2 flax eggs: (make flax eggs by mixing 2 tablespoons of flax seed meal with 4 tablespoons of water, let it sit for 5 minutes until a gel-like substance forms)
- 1/2 cup(melted) coconut oil
Mix-ins:
- 1/3 – 1/2 cup chocolate chips
Note: Make sure all your ingredients are gluten-free, vegan, and organic.
The Recipe How-To
Now that we have gone through the ingredient list, it’s time to get our hands dirty and start the baking process. I promise, this recipe is easy to follow, and the results are absolutely worth it!
Making the Flax Eggs
To make this recipe vegan, we need to create flax eggs as a substitute for regular eggs. Begin by making two flax eggs. Mix 2 tablespoons of flaxseed meal and 5 tablespoons of warm water in a small bowl. Allow this mixture to sit for at least 5 minutes until the flax seeds absorb the water and become gel-like.
Preparing the Batter
In a bowl, combine 2 cups of oat flour with 1 teaspoon of baking soda, 1 tablespoon of pumpkin pie spice, 1/4 teaspoon of salt, and 1/4 cup of coconut sugar. Whisk these dry ingredients together until they are evenly distributed in the bowl.
In another bowl, whisk together 1 cup of canned pumpkin puree, 1/2 cup of melted coconut oil, 1/3 cup of pure maple syrup, and the prepared flax eggs.
Add the dry ingredients to the wet mixture gradually, and stir gently to ensure there are no lumps. If desired, add in some vegan chocolate chips for an extra treat.
Baking the Muffins
Preheat your oven to 350°F (180°C) and lightly grease your muffin tin with some coconut oil or cooking spray.
Using a cookie scoop or spoon, fill each muffin tin about three-fourths full with batter. Tap gently on the countertop to even out any lumps or bubbles.
Bake for around 20-25 minutes or until a toothpick inserted in the center comes out clean.
Let your pumpkin muffins cool for at least 5 minutes before removing them from the muffin tin.
Dressing Up Your Muffins
These gluten-free and vegan pumpkin muffins are just perfect as they are, but if you like, you can sprinkle them with some more pumpkin pie spice or drizzle over some vegan cream cheese icing.
Gather your family and loved ones and treat them to these moist, fluffy, and guilt-free muffins.
Substitutions and Variations
Vegan and gluten-free pumpkin muffins are a delicious treat, but sometimes you might want to change things up a bit. Luckily, there are some easy substitutions and variations you can try to make these muffins your own.
Here are some ideas to get you started:
1. Add some texture: If you like a bit of crunch in your muffins, try adding some chopped nuts or seeds to the batter. Pecans or walnuts are a great choice, but you could also use pumpkin seeds or sunflower seeds for a nut-free option.
2. Swap out the flour: If you don’t have oat flour on hand, you can easily make your own by grinding rolled oats in a food processor or blender until fine. Similarly, if you prefer a different type of flour, such as almond or coconut flour, swap it out for the oat flour in equal measure.
3. Use a different sweetener: While this recipe calls for maple syrup, you can certainly use another liquid sweetener such as honey or agave nectar instead. Keep in mind that some sweeteners are sweeter than others, so adjust the amount accordingly.
4. Change up the spices: Pumpkin pie spice is a classic choice for pumpkin muffins, but you can experiment with other spices if you prefer. Try using more ginger and nutmeg for a spicier muffin, or use all cinnamon for a sweeter flavor.
5. Add mix-ins: Chocolate chips are always a popular addition to pumpkin muffins, but you could also try raisins, dried cranberries or chopped dates for a natural sweetness.
Remember, baking is all about experimenting and finding what works best for your taste buds. So why not have fun with these substitutions and variations? Who knows – you might just create something even more delicious than the original recipe!
Serving and Pairing
Once these tasty vegan and gluten-free pumpkin muffins are out of the oven and cooled down, they’re ready to be enjoyed at any time of day. I highly recommend serving them with a hot cup of coffee or tea in the morning for a cozy breakfast treat.
To make these muffins even more indulgent, try adding a few chocolate chips into the batter. The rich and sweet flavor of the chocolate pairs perfectly with the warm spices in the muffins.
If you’re serving these muffins as a dessert, add a dollop of vegan whipped cream on top or drizzle on some homemade maple syrup glaze for an extra touch of sweetness.
For a healthier option, pair these muffins with fresh fruit, such as sliced apples or pears. The natural sweetness of the fruits complements the warm autumn flavors in the muffins.
No matter how you choose to enjoy them, these vegan and gluten-free pumpkin muffins are sure to be a hit with everyone at your table.
Make-Ahead, Storing and Reheating
Making ahead of time is a convenient option for busy mornings. These pumpkin muffins can be stored in an airtight container at room temperature for up to 3 days, or in the refrigerator for a week. They can be warmed up quickly in the oven or microwave before enjoying.
To reheat them in the oven, preheat the oven to 350°F (175°C). Take the muffins out of the fridge and let them come to room temperature while the oven heats up. Place them on a baking sheet and heat for 5-10 minutes, or until they are warm and fragrant.
If you prefer to use the microwave, simply place one muffin on a microwave-safe plate and heat it for 10-15 seconds. Reheating times may vary depending on your microwave’s power setting, so keep an eye on them to avoid overcooking.
These pumpkin muffins also freeze well for up to two months. To freeze them, wrap each muffin individually with plastic wrap, then place them all in an airtight container or freezer-safe bag.
When it’s time to enjoy your frozen pumpkin muffins, simply take them out of the freezer and give them some time to thaw at room temperature. Once they have thawed, you can reheat them using any of the methods mentioned above.
With these make-ahead, storing, and reheating tips, you can easily enjoy these delicious pumpkin muffins whenever you desire without having to worry about time constraints or making fresh batches every day.
Tips for Perfect Results
Now that you have all the ingredients ready, I want to share a few tips to make sure your vegan gluten-free pumpkin muffins turn out perfectly. Trust me with these tips; they will make all the difference.
Firstly, don’t skip adding baking powder and baking soda to the recipe. Both of these ingredients are leavenings that help the muffins rise and become moist and fluffy.
Secondly, use room temperature ingredients. When your ingredients are at room temperature, they will mix well and create an even batter, which results in a consistent texture throughout the muffin.
Thirdly, it’s essential to measure the ingredients correctly. Use a measuring cup to measure your pumpkin puree and water quantities precisely. A little extra liquid can make the muffins too dense or gooey.
Fourthly, when mixing dry and wet ingredients, do not over-mix the batter. Overmixing can result in gluten development in wheat flour-based baked goods, causing a gummy texture in your muffins. A handy tip is to fold the dry ingredients into the wet mixture gently.
Fifthly, coconut oil works best for this recipe because of its neutral flavor and magical properties. Use melted coconut oil for a moist yet light crumb.
Sixthly, let your pumpkin muffins cool completely before serving them. If you don’t wait for them to cool down, they may break or fall apart when you remove them from the pan.
Finally, store leftover muffins in an airtight container at room temperature or freeze them for a yummy breakfast or snack on-the-go!
With these tips, your vegan gluten-free pumpkin muffins will turn out perfect every time!
Bottom Line
In conclusion, these vegan and gluten-free pumpkin muffins are not only healthy but also incredibly delicious. They are perfect for a morning snack, afternoon treat or even as dessert. The combination of pumpkin puree, maple syrup, and warm spices creates a flavor profile that is hard to resist.
Not only are these muffins free from gluten, dairy and animal products, but they are also easy to make with simple ingredients. Trust me when I say that you won’t miss anything with these pumpkin muffins- they are moist, fluffy and taste like fall in every bite.
So what are you waiting for? Head to your kitchen and give this recipe a try. You will be pleasantly surprised by how easy it is to make and impressed by the end result. Plus, you can feel good about consuming a treat that’s loaded with nutrients and free from any harmful additives.
Don’t forget to share this recipe with your loved ones who follow a vegan or gluten-free lifestyle- they will be thrilled to try it out. These pumpkin muffins are not just a seasonal treat- they’re a year-round staple that’s sure to impress anyone who tries them!
Pumpkin Muffins - Vegan and Gluten Free Recipe
Ingredients
- 1 cup oats (sub oat flour)
- 20 dates
- 1 tablespoon flax seed meal
- 3 tablespoons water
- 1 1/4 cups pumpkin puree
- 1/3 cup all purpose gluten-free flour
- 1/2 cup coconut milk
- 1/4 cup maple syrup
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/8 teaspoon ginger
- 1 teaspoon baking soda
Instructions
- Preheat oven to 375 degrees Fahrenheit.
- Soak dates in warm water for 15 minutes.
- Grease a 12 cup muffin tray with vegan gluten free margarine or coconut oil.
- In a small bowl, add 3 tablespoons water to the flax seed meal and let sit for 5 minutes.
- If you don't have oat flour, take rolled oats and pulse in a food processor until you have a flour. If you are making your own oat flour, remove this from food processor and put in a seperate bowl.
- Drain the dates (make sure they are pitted) and place in food processor with the pumpkin puree, maple syrup, coconut milk, cinnamon, nutmeg and ginger. Process until smooth - no chunks of dates remaining.
- Add the flaxseed mixture, the oat flour, and the gluten free flour to the food processor. Mix until combined.
- Add the baking soda and mix until just combined and then scoop into muffin trays. It is important to not over mix here and to start filling the muffin trays immediately after the baking soda has mixed into the batter. Fill each muffin cup to the halfway point.
- Place in oven and remove after 25 minutes or when you see the sides have browned a little.
- Let cool. Recommended topping on these is crunchy peanut butter.
- Enjoy!