These healthy pumpkin muffins are not only moist and delicious, they are also oil, flour, dairy and gluten free. A perfect prep-ahead breakfast or fall snack. If you prefer a sweeter muffin, add some dried fruit or vegan chocolate chips.
Pumpkin Muffins [Vegan, Gluten-Free]
- 1 3/4 cups rolled oats (make sure they say gluten-free if you have an intolerance because some oats can be contaminated with gluten)
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon nutmeg
- 1/3 cup mini chocolate chips or chopped dried cranberries or chopped nuts (the dried fruit or chocolate chips will add a little more sweetness)
- 4 tablespoons aquafaba liquid from cooked chickpeas or 2 ground flax eggs* (recipe below)
- 1 cup pumpkin puree
- 1/2 cup maple syrup
- 1 teaspoon vanilla extract
- Preheat oven to 350°F. Grease a 12-cup muffin tin with vegan butter or oil.
- Pulse oats in a blender until finely ground. Add baking powder, baking soda, salt, cinnamon, ginger and nutmeg. Pulse once or twice to blend.
- Add all wet ingredients and puree until smooth.
- Stir in vegan chocolate chips, cranberries or nuts. Fill the prepared muffin cups two-thirds full.
- Bake the muffins until a toothpick inserted in the center c comes out clean, 20 to 25 minutes.
- Cool in the pan or on a wire rack.
- Make sure they are completely cool before freezing individually for a healthy grab-n-go snack. I like to serve them with some jam.
*Ground flax eggs - 2 tablespoons ground flax whisked with 5 1/2 tablespoons of water - place in refrigerator for 10 minutes to thicken. **If you want to use fresh pumpkin - here are the directions: A 1 + 1/2 to 2 pound pumpkin should give you a cup of puree. It may be a bit over but you can use the puree for a quick soup. Puree can also be frozen for approximately 6 months. Pre-heat the oven to 375°F. Clean your pumpkin by scrubbing the pumpkin thoroughly. then cut the pumpkin in 5-inch square pieces, discarding the stems. Remove the seeds and fibrous strings. Save the seeds for roasting. Put the pumpkin pieces on a lined baking sheet in a single layer, skin side up. Roast, covered, for 1 to 1 1/2 hours or until tender. When cool enough to handle scoop the pulp from the rind. Blend into a puree in a food processor.