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Easy Pumpkin Carrot Muffins [Vegan, Gluten-Free]

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These are made exclusively with oat flour, filled with fresh carrot, require no oil, and contain all that pumpkin goodness you will love. They’re even topped with pumpkin seeds! Adding in that carrot is just, mmm. Pumpkin carrot anything is so good. These would be the perfect addition to a school or work lunch, or as an accompaniment to a homemade vegan pumpkin spice latte, anyone? YES. This pumpkin season is already shaping up to be a delicious one!

Easy Pumpkin Carrot Muffins [Vegan, Gluten-Free]

This Recipe is :

Dairy Free Vegan

Calories

224

Cook Time

20

Ingredients

Dry Ingredients:

  • 3 cups oats (rolled or quick), ground
  • 2 teaspoon cinnamon
  • 2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ground cloves

Wet Ingredients:

  • 1 cup pure pumpkin, canned (not pumpkin pie filling)
  • 1 cup grated carrots (about 2 medium sized carrots)
  • 1 cup dairy free milk, unsweetened
  • 3/4 cup brown sugar
  • 1/4 cup applesauce, unsweetened
  • 2 tsp vanilla extract
  • Optional: Pumpkin seeds for topping

Preparation

  1. Preheat oven to 375°F
  2. Grease and/or line a 12 cavity muffin tin and set aside
  3. Using a food processor or blender, process oats until they are ground into flour
  4. In a medium bowl, combine all dry ingredients (oat flour, cinnamon, baking powder, baking soda, salt, ginger, nutmeg and ground cloves) and whisk to combine
  5. In a large bowl, combine all wet ingredients (pumpkin, carrots, dairy free milk, sugar, applesauce and vanilla extract) and stir together until thoroughly combined
  6. Add the dry ingredient mixture to the wet ingredients, and gently stir until incorporated
  7. Spoon the muffin batter into your prepped muffin tin, filling each well completely
  8. Top the muffins with pumpkin seeds (optional)
  9. Bake in preheated oven for 18-23 minutes or until the tops are firm and a toothpick inserted into the centre of the muffins comes out clean
  10. Cool in pan for about 10 minutes, then remove muffins and allow to finish cooling on a wire cooling rack
  11. Enjoy!

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AUTHOR & RECIPE DETAILS


photo

Nicole is the author behind Sweet Like Cocoa, a blog dedicated to vegan desserts. A self-proclaimed dessert enthusiast, her love of sweet treats combined with her passion for cooking and baking compelled her to start Sweet Like Cocoa, where she shares easy, delicious, animal-friendly dessert recipes for everyone to enjoy!


 

 

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