Muffins make a great snack or breakfast, and these vegan gluten-free pumpkin spice muffins are a great way to start the day.
Eat them as is or spread a little jam, your favorite nut butter, even dairy-free creamed cheese. (My favorite vegan cream cheese is cashew-based from Miyoko’s Creamery.)
Pumpkin Spice Muffins (no egg, no dairy, no gluten!)
- 2 tablespoons ground flax seeds (I prefer Bob’s Red Mill Organic Golden Flaxmeal)
- 6 tablespoons water
- 1 ¾ cups gluten free flour blend (I use King Arthur’s GF flour)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 ½ teaspoons pumpkin pie spice
- ½ cup olive oil
- 1 teaspoon vanilla
- ¾ cup granulated sugar
- 1 cup unsweetened pumpkin puree (NOT pumpkin pie filling!)
- ¾ cup chocolate chips OR raisins OR nuts (or a combination thereof)
Preheat oven to 375°F.
(Flax eggs serve as an egg substitute). Whisk together ground flax seeds and water. Set aside to thicken.
Line a muffin tin with liners or generously grease the inside of each cup with plant-based butter.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice.
Next, mix the olive oil, vanilla, flax eggs, sugar, and pumpkin puree together in a large bowl until blended.
Slowly add the dry mixture to the wet mixture and stir until combined. Fold in cholate chips/nuts/raisins.
Using a large scoop ( I love my coffee scoop for this!), divide the batter into the 12 prepared muffin cups.
Bake for approximately 20 minutes or until a toothpick inserted into the largest muffin comes out clean.
Cool thoroughly. Serve as is or spread with vegan cream cheese, jam/jelly, or with a nut butter.
adapted from: https://delightfuladventures.com/vegan-gluten-free-pumpkin-spice-muffins/
Related items of interest:
Other ways to use up that leftover pumpkin puree: