Spiced pumpkin muffins. Vegan. Gluten free.

   

When Amber over at Good Saint posted her pumpkin spice bread I knew I needed to try it.  After all I’m a self proclaimed pumpkin addict this time of year.  I’m mean, not PSL at Starbucks kinda addict, but muffins, breads, cookies…ya know the basics.

I made a batch Monday sans icing and by Tuesday (today) I was whipping up batch number 2 they were so loved!  Amber is a super talented, honest yogi/vegan blogger.  Clearly her recipes are as awesome as she is…. and this one is a KEEPER for sure!

Her recipe was made in loaf form and you can click here for her baking times but I went the muffin route because my family seems to need grab-n-go food plus my youngest cutting anyting results in a mass amount of crumbs for me to clean up so… muffins were the chosen option 🙂

Spiced pumpkin muffins. Vegan. Gluten free.
Prep time:
Cook time:
Total time:
Serves: 12 muffins
Ingredients
  • 1- 15 oz. can pumpkin purée (about 1.5 cups)
  • 1/3 cup softened coconut oil
  • 1/3 cup coconut sugar
  • 1/2 cup non-dairy milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon apple cider vinegar or champagne vinegar
  • 2 cups gluten-free flour blend
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 tsp ground cinnamon
  • 1/2 tsp of freshly ground ginger or 1/4 tsp ground ginger
Instructions
  1. Preheat oven to 350 degrees. Spray your muffin pan with coconut oil.
  2. Set that aside.
  3. In a large mixing bowl, combine coconut oil, sugar, milk, vanilla, & vinegar.
  4. In another bowl, combine the flour, baking soda, baking powder, salt, cinnamon, and ginger.
  5. Slowly add in the dry ingredients to the wet and mix to combine.
  6. Once the two are completely combined and a batter has formed, add the pumpkin purée.
  7. Stir to combine.
  8. Pour batter into your muffin pan.
  9. Bake for 25 minutes or until a toothpick inserted comes out clean.
  10. Remove from the oven and let cool completely.
  11. Freeze for up to 1 month or store in an airtight container.


These also freeze perfectly in an airtight container for up to 1 month as if they can last that long.  And, feel free to chop up a chocolate bar and add it to the muffin mix if you wish.  So good!  Happy fall.

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— Knead to Cook

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4 Comments

  1. I made these but they never became muffins. They stayed mushy. I baked for 25 minutes, then kept adding in 5 minute increments until I got to 50 minutes. They seemed to start to get overdone on top but the inside stayed mush. I took them out let them cool. Any ideas? Is it my oven? Some other factor?

    1. Rachel, I’m not sure but I’ve noticed that everyone’s ovens run at completely different temperatures. If you’re up for it, either try Amber’s recipe as a loaf OR turn the temp down and bake for longer (325 instead of 350). I’ve made them about 8 times and haven’t had a wet one yet. Let me play around with it. ox