gluten free / vegan pumpkin muffins

gluten free / vegan pumpkin muffins

Ingredients

  • 2 Tbs. flax meal + 9 Tbs water
  • 2 Tbs. agave syrup
  • 1 can pumpkin (14 oz.)
  • 1 1/4 c. rice flour (superfine grind)
  • 1/4 c. potato starch
  • 1/4 c. tapioca starch
  • 1/2 c. granulated sugar
  • 1/2 c. brown sugar
  • 2 tsp. baking powder
  • 1/2 tsp. xanathan gum
  • 1/2 tsp. salt
  • 1/2 c. vegetable oil
  • 1 1/4 tsp. cinnamon
  • 1 1/4 tsp. ground ginger
  • 1/4 tsp. each nutmeg, allspice & cloves

Directions

1. Mix dry ingredients in a mixing bowl.
2. In a separate bowl, mix wet ingredients.
3. Using an electric mixer, slowly incorporate wet ingredients into dry. Beat for 1-2 minutes.
4. Preheat oven to 375 degrees; grease muffin tins.
5. Using an ice cream scoop, fill muffin cups 3/4 full. Let sit until oven is preheated.
6. Bake 375 degrees for about 25 minutes or until a toothpick comes out clean when inserted into center of muffin.
7. Let muffins sit and cool for at least a few hours. For some reason these muffins are a little chewy within the first few hours after baking. After 6-8 hours, the muffins have a "normal" muffin texture.

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