Pumpkin Muffins with a Maple Glaze. Vegan and Gluten Free.
Today is a rainy hump day. Not a nice rain… more like a dumping down from the heavens kind of rain. The rain that forced me inside for my 6 mile run today so I used today as a weightlifting day as well. It’s all good. We, Samantha our black lab and I managed to sneak in a walk to the park post dentist appointment for me. From there, I’ve been in the kitchen working on three recipes. I wasn’t going to share this one today but because they came out so good – I pushed my post for today off till tomorrow. Now I have two back to back muffin recipes… hope you don’t mind.
Are you on pumpkin overload yet? From Starbucks to pretty much every blogger on the planet is focusing on the wonders of pumpkin and for good reason. It’s totally the best time of year! This recipe started out from my newly purchased cookbook by Cara Reed titled Decadent Gluten Free Vegan Baking but I’ve morphed it quite a bit and I hope you give this one a whirl. It’s totally gluten free and vegan for those who have dietary concerns. However those who do not, won’t mind one bit – trust me!
2.5 cups of gluten free flour – Or to use Cara’s blend click here for the recipe.
1 cup of coconut palm sugar
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon xanthan gum (don’t omit this)
1 tablespoon of ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon salt
3/4 cup of pumpkin puree
1/2 teaspoon of coconut oil or vegetable oil
1/2 cup of hot water
1/2 cup of unsweetened almond milk
1 tablespoon of apple cider vinegar (I used Bragg’s)
1 tablespoon melted coconut oil
1 cup confectioners’ sugar
1 tablespoon maple syrup
1 teaspoon vanilla extract
1-2 teaspoons of water to achieve the right consistency
Preheat your oven to 350 degrees and line your muffin tin with liners. Set aside.
In a bowl, whisk the dry ingredients through salt.
In your stand mixer with the paddle attachment on, blend the pumpkin, oil, hot water, milk and vinegar. Once blended, add the dry to the wet and blend until just combined.
Scoop out the batter and add to the muffin tins 3/4 of the way filled. Then bake for 18-22 minutes or until a toothpick inserted comes out clean.
While baking, whisk all of the glaze ingredients together and drizzle over the muffins once they have come out of the oven and cooled completely.
On a side note, I’ve noticed that the batter for gluten free baked items always has a weird flavor. I bumped up the spices to mask that. Once I tried the cooled, finished product that weird flavor had diminished and they tasted really good.
Tomorrow I promise, back to real vegan food! ~ oxo
— Knead to Cook