Pumpkin Muffins

These muffins are moist, delicious, and pumpkiny! And they’re vegan and gluten-free!

Dry Ingredients:

• 1 cup gluten-free brown rice flour
• 1 cup gluten-free almond meal flour
• 1/2 cup gluten-free white sorghum flour
• 1/3 cup gluten-free garbanzo flour
• 1 teaspoons aluminum-free baking powder
• 1 teaspoons baking soda
• 1 teaspoon pumpkin pie spice
• 1 teaspoon Himalayan salt

Wet Ingredients:

• 1 recipe Flax Seed ‘Eggs’
• 1/4 cup unsweetened applesauce
• 2 teaspoons apple cider vinegar
• 1 cup cooked pumpkin puree
• 1/2 cup 100% pure maple syrup
• 1 tablespoon grapeseed oil
• 1 teaspoon pure vanilla extract

Directions:

1. Make the flax seed ‘eggs’ by mixing 1 tablespoon of flax seeds in 3 tablespoons of water. Set aside.
2. In a large size bowl, whisk together all the dry ingredients to combine and aerate.
3. In a medium size bowl, whisk together all the wet ingredients. Add the flax seed eggs and whisk some more.
4. Pour the wet ingredients into the dry and mix until well combined. Let sit for 5 minutes so to allow the ingredients to fully meld.
5. Use a spoon to scoop batter into muffin pans lined with cup cake wrappers, making each about 3/4 full. Use the back of the spoon to lightly press down on the top of each in order to remove any air pockets.
6. Bake in a preheated 375º F oven for 35 – 4o minutes, or until light brown and an inserted toothpick comes out clean. Let completely cool. Remove from pan, and serve. Stores refrigerated for up to 3 days.

Variations:

1. Add to the batter 3/4 cup chopped walnuts or raisins.
2. Instead of muffins, make two small loaves. Just grease two 3 1/2-inch by 5 1/2-inch loaf pans with grapeseed oil and flower with a little rice flower, or line with parchment paper, then divide the batter equally between the two pans and bake in a preheated 375º F oven for 45 – 50 minutes or until light brown and an inserted toothpick comes out clean.

Yield:
Makes 12 to 14 muffins

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