Friday, September 19, 2014
Spiced Pumpkin Muffins Recipe- Gluten Free, Vegan, Refined Sugar Free Options
Remember how I mentioned that I like healthy baked goods for breakfast that taste yummy, are low cost, and are filled with nutrition? This pumpkin muffin fits the bill, with its veggies, protein, non refined sweeteners, in addition to it being gluten free and vegan.
I based it off of this recipe.
I used the first 6 flours listed in the recipe to make my all purpose gluten free flour mix without xanthan gum. If you have a mix you prefer, or if you don't necessarily want it to be gluten free, you can replace the first 6 flours with another all purpose flour mix or wheat flour or spelt.
1/2 cup chickpea flour
1/2 cups untoasted buckwheat flour
1/2 cup millet flour
3 tablespoons brown rice flour
3/4 cup short grain rice flour
3/4 cup potato starch
OR 3 cups all purpose gluten free flour mix OR wheat or spelt flour
1 1/2 tablespoon cinnamon
1 teaspoon ground ginger
1 teaspoon allspice
1 teaspoon nutmeg
2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1/4 cup ground flax seeds
3/4 cup water
1 cup jaggery syrup, honey, or maple syrup
1/2 cup oil (I used coconut oil but any is fine)
2 cup pumpkin puree (I used baked or steamed pumpkin which I then pureed, but you can also used canned pumpkin puree, or baked/steamed butternut squash)
1. Mix the dry ingredients together.
2. Add the wet ingredients to the dry, and mix well.
3. Put the muffin batter into muffin tins- this should make 24 muffins.
4. Bake at 350 until golden brown, and a toothpick inserted in the center comes out clean, about 15-20 minutes.
5. Let cool before serving.
These freeze well.
Are you a fan of pumpkin? Ever make pumpkin muffins? Does this look like a recipe you'd try? Is this something you'd serve as a treat or for breakfast?