These are super moist vegan muffins. The recipe is variation of these banana chocolate muffins, but instead of mashed banana they use pumpkin puree. And instead of cocoa they use the pumpkin pie spice mix from this classic pumpkin pie recipe from Smitten Kitchen. You can leave them as simple pumpkin muffins, or add chocolate chips or chopped walnuts.
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Gluten-Free & Vegan Pumpkin Muffins
Notes: I make these muffins with sprouted flours which I highly recommend because they are more nutritious and digestible, but regular sorghum and brown rice flours will work fine as well. Also, please note, this recipe uses pumpkin puree, NOT pumpkin pie mix which is already sweetened and seasoned. I use this 16 oz carton.
12/7/2017 update: The 16 oz carton can be hard to find. If it is, use the 15 oz can of pumpkin puree, which works perfectly fine. You get a touch more moisture with the 16 oz carton, but you won’t miss anything with the 15 oz can.
Dry Ingredients:
120 grams sorghum flour (I use sprouted)
120 grams brown rice flour (I use sprouted)
60 grams arrowroot OR tapioca starch (also called flour)
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/8 teaspoon cloves
Pinch of ground nutmeg
Wet Ingredients:
2 tablespoons ground flax seed
3/4 cup almond milk (or another non-dairy milk)
2 cups pumpkin puree (homemade or a 16 oz carton or a 15 oz can, see note above)
2/3 cup coconut sugar
1/3 cup melted virgin coconut oil, plus a little more for muffin tins
Other (optional):
1/3 - 1/2 cup chocolate chips or chopped walnuts
Preheat your oven to 350 degrees. Use coconut oil to lightly grease your muffin tins. Note, if you're baking with small children, this a great job for them. I give mine a brush, which my 5-year-old son uses, but ultimately my 22-month daughter uses her hands :)
Add the dry ingredients to a bowl and whisk well to combine. Set aside.
In another bowl, add the ground flax seed and almond milk, whisk together, and let sit for a few minutes to slightly thicken. Then add the pumpkin puree, coconut sugar and coconut oil and whisk one more time.
Spoon the batter into the muffin tins and bake for about 30 minutes, until a toothpick inserted into the center of the muffins comes out clean.
Transfer muffins to a wire rack to cool.
Makes 12 muffins.
