How to ensure these pumpkin muffins are moist?

The recipe uses 15 ounces of pumpkin puree, 1/3 cup of softened coconut oil, and non-dairy milk to achieve a moist crumb.

Can I use ground ginger instead of fresh in these muffins?

Yes, the recipe suggests using 1/2 teaspoon of freshly ground ginger or 1/4 teaspoon of ground ginger for the spice blend.

What kind of vinegar is recommended for these muffins?

The recipe calls for 1 teaspoon of apple cider vinegar or champagne vinegar to help with the muffin's texture.

How long do these Spiced Pumpkin Muffins bake for?

These muffins bake for 25 minutes at 350 degreesF, or until a toothpick inserted into the center comes out clean.

How should I store leftover Spiced Pumpkin Muffins?

You can freeze these muffins for up to 1 month or store them in an airtight container at room temperature.

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Spiced Pumpkin Muffins
[Vegan, Gluten-Free]

Name: Spiced Pumpkin Muffins [Vegan, Gluten-Free]
Cook time: 25 min
Yield: 12
Ingredients: 1 15-ounce can pumpkin purée (about 1 1/2 cups); 1/3 cup softened coconut oil; 1/3 cup coconut sugar; 1/2 cup non-dairy milk; 1 teaspoon vanilla extract; 1 teaspoon apple cider vinegar or champagne vinegar; 2 cups gluten-free flour blend; 1/2 teaspoon baking soda; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 1 teaspoon ground cinnamon; 1/2 teaspoon of freshly ground ginger or 1/4 teaspoon ground ginger

RO By: Robin

Author Bio

Robin Runner is the author, recipe developer, photographer, and fitness enthusiast behind Knead to Cook.... Read More

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Golden-brown Spiced Pumpkin Muffins, baked to perfection, cooling on a wire rack, showcasing their fluffy, moist texture.

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Pumpkin

Spiced Pumpkin Muffins [Vegan, Gluten-Free]

175

Dairy Free

Vegan

Is there anything better than filling your kitchen with the fragrance of warming spices and sweet pumpkin? We don't think so and we also think that these spiced pumpkin muffins are a fantastic option for fall baking and breakfast-on-the-go. Plus, they're gluten-free!

Ingredients You Need for Spiced Pumpkin Muffins [Vegan, Gluten-Free]

1 15-ounce can pumpkin purée (about 1 1/2 cups)
1/3 cup softened coconut oil
1/3 cup coconut sugar
1/2 cup non-dairy milk
1 teaspoon vanilla extract
1 teaspoon apple cider vinegar or champagne vinegar
2 cups gluten-free flour blend
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon of freshly ground ginger or 1/4 teaspoon ground ginger

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How to Prepare Spiced Pumpkin Muffins [Vegan, Gluten-Free]

Preheat oven to 350°F. Spray your muffin pan with coconut oil. Set that aside.
In a large mixing bowl, combine coconut oil, sugar, milk, vanilla, and vinegar.
In another bowl, combine the flour, baking soda, baking powder, salt, cinnamon, and ginger.
Slowly add in the dry ingredients to the wet and mix to combine.
Once the two are completely combined and a batter has formed, add the pumpkin purée. Stir to combine.
Pour batter into your muffin pan. Bake for 25 minutes or until a toothpick inserted comes out clean.
Remove from the oven and let cool completely.
Freeze for up to 1 month or store in an airtight container.

Nutritional Information

Nutrition info per muffin: Carbs: 28g | Fat: 6g | Protein: 2g | Sugar: 15g | Sodium: 8mg

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.