Gluten-Free, Vegan Pumpkin-Pie Muffins

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When your little jack o’ lanterns want a treat, these pumpkin pie muffins are so good and so healthy, it’s scary!

Ditch the dairy. Ditch the gluten. When you have a bite of these muffins, you will see that it is just as easy to achieve a perfectly moist, mouth-watering, decadent batter without using heavy ingredients. I’m going to be honest with you: eggs are a binding ingredient, and baking without them can be challenging because you have to get creative. Flax eggs are a known replacement for traditional eggs in the vegan world, but in my experience, they don’t always work as well as the eggs did. However, I am so excited to share with you my secret baking ingredient that I recently discovered: Bob’s Red Mill Egg Replacement. It’s made with potato starch, tapioca flour & baking soda and will leave your muffins perfectly bound together. So, bring out the pumpkin puree and let’s make one of the easiest gluten-free & vegan Pumpkin Pie Muffin recipes around!

Gluten-Free, Vegan Pumpkin-Pie Muffins

Ingredients

  • 2 tablespoons Bob’s Red Mill Egg Replacer + 2 tablespoons water
  • 1 cup almond flour
  • 1 ½ cups oat flour
  • ½ teaspoon baking powder
  • 1 tablespoon pumpkin spice
  • 2 teaspoons cinnamon
  • ¼ teaspoon pink Himalayan sea salt
  • 1 teaspoon apple cider vinegar
  • 1/3 cup almond milk
  • 1 cup pumpkin puree
  • ½ cup organic maple syrup
  • 2–2 ½ teaspoons vanilla extract
  • 2 tablespoons melted coconut oil
  • 1/2 cup Enjoy Life Dark Cacao Chocolate Chips
  • Optional (add 1 scoop Sunwarrior Warrior Blend Chocolate protein
Total Time

Prep Time

10 min

DIRECTIONS
  1. Preheat the oven to 350 degrees F.
  2. Spray a muffin tray lightly with coconut oil.
  3. Mix 2 tablespoons of Bob’s Red Mill Egg Replacer with 2 tablespoons of water (with a spoon) in a small bowl and set aside.
  4. Combine the almond flour, oat flour, baking powder, pumpkin spice, cinnamon, and salt into a large bowl and gently mix together (+ the Sunwarrior Warrior Blend protein if you want to add a protein punch!).
  5. Combine the wet ingredients (pumpkin puree, syrup, vanilla extract, almond milk, apple cider vinegar, and coconut oil) in a medium bowl and mix together.
  6. Add the Egg Replacer mixture into the bowl with the wet ingredients and mix together (note - it may be a little hard which is okay, just mix it together as best as you can).
  7. Throw the bowl filled with wet ingredients into the large dry bowl and mix everything together to form even batter.
  8. Add the vegan chocolate chips and mix together for no more than one minute.
  9. Pour batter into muffin tins and bake for 30 minutes (the center should be clean when a fork is stuck in the middle).
  10. Cool for 15–20 minutes and enjoy!
Gluten-Free, Vegan Pumpkin-Pie Muffins

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