Can’t get enough of Pumpkin Spice everything? Well, I’ve got you covered!! These Vegan Pumpkin Spice Muffins are AMAZING!!
I did these delicious muffins just the other day with my little pumpkin – and she LOVED them. Since our pumpkin that we had for decoration wasn’t carved – I though why throw away perfectly good food!
So we got to work ;)
Do you do your own pumpkin puree? I don’t do it all the time, sometimes I buy organic pumpkin puree in a can for convenience, (the real, all-natural stuff though – not pie filling ;) but this time I had this big pumpkin sitting around so I though I would make some fresh puree.
How to make pumpkin puree: slice a pumpkin into chunks, spoon out the seeds and strings, and bake in a preheated oven at 350 degrees for about 1 hour. Let it cool or you will get burned and then just peel the skin with a knife. The skin becomes very soft and easy to peel now. Then you can blend the chunks into your puree. That’s it ;) I placed the extra puree into a freezer ziplock bag and froze it for another quick recipe in the near future.
My vegan, gluten-free recipe is delicious and you won’t feel like you’re giving something up! Besides, I’ve got some extra nutritious ingredients mixed in there – like quinoa flour and coconut flour. They were so soft and moist – I love baking with pumpkin ;) Here is my recipe:
VEGAN PUMPKIN SPICE MUFFINS
gluten-free, dairy-free, egg-free, vegan
prep time: 10 minutes cook time: 25 minutes makes 12 muffins
- 2 tablespoons ground flax seeds
- 6 tablespoons hot water
- 1 3/4 cups all purpose gluten-free flour or light spelt flour
- 2 teaspoons baking powder (aluminium free)
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon nutmeg
- 1/4 teaspoon fine sea salt
- 3/4 cup coconut palm sugar
- 1/2 cup almond milk or coconut milk
- 1/2 cup pumpkin puree (canned organic pumpkin is fine)
- 1/3 cup grape seed oil
- 2 teaspoons vanilla extract
- 1 teaspoon apple cider vinegar
- 1/4 cup each roughly chopped almonds (optional)
* OR use these flours instead of the all purpose gluten free flour mix:
- 1 cup rice flour
- 1/3 cup organic coconut flour
- 1/2 cup quinoa flour
- 1/2 cup tapioca starch
- Preheat oven to 350F. and line a muffin pan or use a silicone baking pan.
- In a large bowl, mix the ground flax seeds with water and set aside.
- In a medium bowl, combine the dry ingredients: flour, baking powder, spices and salt and set aside.
- Into the flax seed mixture – add in sugar, milk, pumpkin puree, oil, vanilla extract, ACV and mix to combine well.
- Add more milk if the consistency is too thick.
- Pour in the liquid mixture into the dry ingredients and mix gently to combine the ingredients well.
- Stir in the almonds.
- Pour into a muffin pan and fill right to the top for fuller muffins or 3/4 full for smaller muffins
- Bake for 25-30 minutes at 350°F or until slightly golden.
- Remove from the oven and allow to cool on a cooling rack 15 to 30 minutes before serving.
This was the first time I made anything sweet with quinoa flour and it takes some getting used to, but it’s great for the added protein and nutritional value. (fyi: this link is fantastic for looking up the nutritional value for every kind of flour available)
I enjoyed my muffin with a nice rich Chai Tea. Did you know that in India, Chai just means tea – so we, english speaking citizens just call this tea “tea tea” – just a little randomness you can bring up when you’re having a ‘tea tea’ with someone next time ;)
Oh, by the way, I made so much of pumpkin puree from that one pumpkin. I don’t know what to do with it now! Maybe Pancakes?
Do you have any recipes or suggestions of what you’d do with that pumpkin puree?