No current photos.

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (46g) Recipe makes 12 servings The following items or measurements are not included below: egg substitute tapioca starch xanthan gum
Calories 181
Calories from Fat 92		(50%)
Amount Per Serving		%DV
	Total Fat 10.3g	15%
	Saturated Fat 1.4g	7%
	Monounsaturated Fat 2.9g
	Polyunsaturated Fat 5.5g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 266mg		11%
Potassium 116mg		3%
Total Carbohydrate 21.9g		7%
	Dietary Fiber 0.7g	2%
	Sugars 12.6g
Protein 1.5g		2%
detailed view... how is this calculated?

Pumpkin Muffins (Gluten-Free and Vegan)

Recipe #396705 | 30 min | 10 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Miss_Amy
Oct 27, 2009

This is adapted from my banana muffin recipe. The muffins are tender and delicious, with no hint that they're GF or vegan! Use fresh or canned pumpkin puree; please not the stuff intended for pumpkin pie. Acceptable egg replacers for this recipe are Ener-G, flax (1 Tbsp. ground flaxseeds + 2 Tbsp. water, microwaved in a bowl until gelatinous), or a real egg, if you're feeling extravagant. Optionally, you can throw in 1/2 c. chocolate chips, dried cranberries, raisins, or walnuts. (The chocolate marries amazingly well with the pumpkin spice flavor--try it, you'll like it!)

SERVES 12 , 12 muffins (change servings and units)

Ingredients

1 cup pumpkin puree
1 egg substitute
1/3 cup sugar
1/3 cup brown sugar
1 tablespoon molasses
1 teaspoon vanilla
1/2 cup oil
1/2 cup tapioca starch
1/2 cup rice flour
1/3 cup millet flour
3/4 teaspoon xanthan gum
1/2 teaspoon salt
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons pumpkin pie spice
3 tablespoons chopped pumpkin seeds

Directions

1
Preheat oven to 350°F Grease a 12-cup muffin tin or line it with paper muffin cups.
2
Mix together pumpkin puree, egg, sugars, molasses, vanilla and oil. Stir in flours one at a time, adding the xanthan gum, salt, baking powder, baking soda, and pumpkin pie spice with the millet flour. Stir in any optional ingredients now.
3
Pour batter into muffin cups, filling them most of the way full. Sprinkle pumpkin seeds on top of each.
4
Bake 20-25 minutes, or until muffins test done. Remove from oven and allow to cool in pan only a few minutes; remove to a wire rack to finish cooling.