Imagine sinking your teeth into a moist, perfectly spiced pumpkin muffin that's not only incredibly delicious but also completely gluten-free and vegan. These magical autumn treats are about to revolutionize your breakfast and snack game, proving that healthy eating can be mind-blowingly tasty! Whether you're dealing with dietary restrictions or simply craving a wholesome seasonal treat, these pumpkin muffins will make you forget all about traditional, heavy baked goods.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 1 cup pumpkin puree
- 1/2 cup maple syrup
- 1/4 cup almond milk
- 1 1/2 cups gluten-free flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp nutmeg
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease with non-stick cooking spray.
- In a large mixing bowl, whisk together the pumpkin puree, maple syrup, and almond milk until smooth and well combined.
- In a separate bowl, sift together the gluten-free flour, baking powder, baking soda, cinnamon, and nutmeg. This helps remove any lumps and ensures even distribution of dry ingredients.
- Gradually add the dry ingredient mixture to the wet ingredients, stirring gently with a spatula until just combined. Be careful not to overmix, as this can make the muffins tough.
- Use an ice cream scoop or 1/4 cup measuring cup to evenly distribute the batter into the prepared muffin tin, filling each cup about 3/4 full.
- Optional: Sprinkle additional cinnamon or chopped nuts on top of the muffins for extra flavor and texture.
- Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove from the oven and let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Store the muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Tips
- Always sift your gluten-free flour to prevent lumps and ensure a smooth, tender texture.
- Don't overmix the batter - mix just until ingredients are combined to keep muffins light and fluffy.
- For extra moisture, you can add a tablespoon of ground flaxseed to the wet ingredients.
- Use room temperature ingredients to help them blend more easily and create a more consistent batter.
- If you want a crunch, consider adding pepitas or chopped walnuts to the top before baking.
- Check muffins a few minutes before the recommended baking time, as gluten-free baked goods can sometimes cook faster.
- Let muffins cool completely before storing to prevent condensation and maintain their perfect texture.
Nutrition Facts
Calories: 160kcal
Carbohydrates: 30g
Protein: 2g
Fat: 3g
Saturated Fat: g
Cholesterol: 0mg
