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Pumpkin Spice Muffins : gluten-free & vegan


Can’t get enough of Pumpkin Spice everything? Well, I’ve got you covered!!

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 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 guts, 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:

PUMPKIN SPICE MUFFINS : gluten-free, dairy-free, egg-free, vegan

Preheat oven to 350 degrees F. Line a 12-muffin tin with paper cupcake liners.


In a large mixing bowl, whisk together:

1 cup rice flour
1/3 cup organic coconut flour
1/2 cup quinoa flour
1/2 cup tapioca starch
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon sea salt
1/2 teaspoon xanthan gum
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon nutmeg


Add in:

1 and 1/3 cups packed organic light brown sugar
1 cup pumpkin puree (canned organic pumpkin is fine)
1/3 cup light olive oil
2 free range organic eggs, beaten, or Ener-G Egg Replacer whisked with 1/4cup warm water  for vegan
1 tablespoon bourbon vanilla extract
1/4 teaspoon lemon juice

Now add in:

1/2 cup vanilla almond milk or coconut milk

Beat the batter to incorporate the ingredients. If it needs a little more
liquid, add up to 1/4 cup almond or coconut milk until it is a smooth

Stir in by hand:

1/4 cup each roughly chopped almonds


Spoon the batter into twelve muffin cups, filling them close to the top.
Smooth the tops using the back side of a wet teaspoon.

And bake at 350F for 25-30 minutes or until tops rise evenly and the centre is toothpick-dry.


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?


PS. If you’re in the mood for a little chocolate as well – check out this Chocolate Mousse Cake I recently did for my b-day ;) It was A.M.A.Z.I.N.G!
(If you aren’t concerned about a little egg, dairy or gluten in your recipes, you can substitute the flours to all purpose and the egg replacers to real eggs.) 

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