The Best Gluten Free Vegan Pumpkin Muffins
This fall classic is perfectly spiced and so tasty you would never know it was vegan or gluten free!
Servings: 9 muffins
Equipment
- stand mixer or hand mixer
Ingredients
- 2 cups Bob's Red Mill Gluten Free 1to1 baking flour (the blue bag)
- 1 teaspoon baking soda
- ¼ teaspoon sea salt
- 1 teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon ground ginger
- 1/16 teaspoon ground cloves
- ¼ cup coconut oil (slightly melted) I like using refined
- ¾ cup coconut sugar
- 3 Tablespoons aquafaba/chickpea juice
- ¾ cup pumpkin puree
- 1 Tablespoon molasses
- 1 teaspoon vanilla
Instructions
- Preheat the oven to 350º F and place 9 paper liners into each well of your standard size muffin baking pan.
- Mix the flour, baking soda, salt and spices in a medium sized bowl and set aside.
- In an electric mixer with a whisk attachment, beat together slightly melted coconut oil and coconut sugar on medium high speed for 1 minute.
- Add in chick pea juice 1 Tablespoon at a time still on medium high speed. Mix for 1 minute and then scrape down the bowl.
- Return speed to medium high and add in pumpkin puree, molasses, and vanilla and mix for 1 more minute. It will look weird and separated.
- Lower speed to medium and add in half of the flour mixture. Once combined add in the remaining flour mixture and increase speed to medium high and mix for 1 minute.
- Using an ice cream scoop, scoop the batter into a muffin tray so that it's evenly distributed
- Bake muffins for 18-20 minutes or until a toothpick inserted into the center of the muffin comes out clean. Let them cool for at least 10 minutes (to prevent gumminess)
Notes
- You can use 1 1/4 teaspoons of pumpkin spice in place of all the spices in this recipe
- I have not tried this recipe with different blends of flour but the Gluten Free Bob's Red Mill blue bag works great!
- If you want to bake this into a bread you can bake at 350 degrees F in a loaf pan lined with parchment for 35 minutes.