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Gluten-Free Pumpkin Muffins

November 7, 2013 by Cara

Itโ€™s that time of the year where everything you bake needs to filled with the flavor of pumpkin. Itโ€™s a must, am I right?! There is nothing like having your entire house fill up with the smell of fall. I know, I know. I’m going back and forth on my posts. One day I’m all about Christmas and making these incredible Cranberry Bliss Bars and then the next day I’m back on for Thanksgiving, offering up gluten-free pumpkin muffins. I cannot help it. I’m allowed to change my mind. Even if it is constant ๐Ÿ™‚

Gluten-Free Pumpkin Muffins

Regardless, I believe that this season (let us call it Thanksmas) causes me to wanting nothing but to pumpkinify everything I eat or make. And after the pumpkin is added, so are the non-dairy white chocolate chips, cranberries, and ginger. These gluten, egg, and dairy-free muffins have 2 of the 4 mentioned, they will do just the trick for those moments when you need to sink your teeth into something light, fluffy, yummy and any other adjective that is good for describing something delicious.

Gluten-Free Pumpkin Muffins

Gluten-Free Vegan Pumpkin Muffins Recipe

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Gluten-Free Pumpkin Muffins

Gluten-Free Pumpkin Muffins

  • Author: Fork & Beans
  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Total Time: 35 mins
  • Yield: 12 muffins 1x
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Ingredients

Scale

Dry Ingredients:

  • 2 c. Cara’s All Purpose Flour Blend
  • 3/4 c. brown sugar
  • 1/2 c. sugar
  • 2 tsp. baking soda
  • 1 tsp. baking powder
  • 3/4 tsp. xanthan gum
  • 1 1/2 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1/2 tsp. salt

Wet Ingredients:

  • 1 c. canned pumpkin puree (not the pie mix)
  • 1/2 c. oil
  • 1/2 c. boiling water
  • 1 Tbsp. Ener-G egg replacer + 4 Tbsp. warm water (equivalent of 2 eggs), beaten with electric mixer for 30 seconds
  • 1/2 c. walnuts, chopped (optional)

Streusel Topping:

  • 1/2 c. gluten-free flour blend
  • 1/4 c. packed brown sugar
  • 1/2 tsp. cinnamon
  • Pinch of salt
  • 3 Tb nondairy butter, cold and cut into small pieces
  • 1/2 c. chopped toasted walnuts (optional)

Instructions

  1. Preheat oven to 350 degrees. Lightly grease or line a muffin pan.
  2. In a large bowl, mix all of the dry ingredients together.
  3. In a medium bowl, thoroughly mix the wet ingredients together.
  4. Pour wet ingredients into the dry. With a wooden spoon, mix until just combined. Fold in walnuts.
  5. Pour batter into the muffin pan using a cupcake scoop. Garnish with streusel topping.
  6. Bake for 25-30 minutes or until knife comes out smooth when inserted.
  7. Allow to cool for a couple of minutes and transfer to cooling rack.

Did you make this recipe?

Tag @forkandbeans on Instagram and hashtag it #forkandbeans

 

 

 

namastasty

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  • Gluten-Free Cranberry MuffinsGluten-Free Cranberry Muffins
  • Yeasted Skillet MuffinsYeasted Skillet Muffins

Filed Under: Breakfast, Dairy-Free, Gluten-Free, Kid-Friendly, Nut Free, Vegan

About Cara

Based in Chicago with her husband and son, Cara is the creator behind the site Fork and Beans: A place where kids can have fun with their food.

Previous Post: « Gluten-Free Vegan Cranberry Bliss Bars
Next Post: Vegan White Chocolate Mocha »

Reader Interactions

Comments

  1. Anne

    October 14, 2017 at 2:23 pm

    I love pumpkin & quinoa but the recipe doesnโ€™t list quinoa anywhere!

  2. jenni

    February 25, 2015 at 2:20 pm

    Oh YUM!
    I am learning to bake corn, potato, oat, gluten, egg and dairy free. Your website is awesome! These muffins are seriously delicious. I did make some changes for our restrictions: 2 cups namaste flour, omitted xantham gum, instead of egg replacer I used 4 teaspoons of ground white chia seeds and 5 tablespoons of water, one tablespoon of potato corn free baking powder.
    Oh my goodness I will be making these over and over again! Thank you!!

  3. Cindy

    November 5, 2014 at 2:56 pm

    i don’t have sorghum flour but i do have all purpose flour. can i substitute? and how much do i need for the batch?

  4. Traci

    October 4, 2014 at 11:50 pm

    Made the muffins for a foundation meeting used 2 eggs and gluten free flour for the strudel they turned out perfect moist and airy. My sister was afraid they might be sandy in texture but they weren’t and couldn’t find arrow root so omitted it Thanks for the wonderful muffins ๐Ÿ™‚

    • Cara

      October 9, 2014 at 7:09 am

      LOVE LOVE LOVE it, Traci! You are so welcome, xo

  5. Brooke (Crackers on the Couch)

    November 7, 2013 at 11:46 am

    This looks honkin’ good!

  6. Alana (hungry & fit)

    November 7, 2013 at 7:20 am

    Looks good!!

  7. Becky Striepe

    November 7, 2013 at 6:15 am

    I nominate pumpkinify for the next edition of the OED!

  8. Jackie ( your mom says hi)

    November 7, 2013 at 5:16 am

    cara, u really really really reeeaaalllyyyy, need a store and then i could order all the yummies and share with your mom ๐Ÿ™‚

Trackbacks

  1. How To Make Homemade Pumpkin Puree - Beard + Bonnet says:
    October 21, 2014 at 7:51 pm

    […] pumpkin to good use. Pumpkin puree is a hot item right now at the grocery store! It is used to make pumpkin muffins, pumpkin spice latte’s, pumpkin pancakes, and pumpkin loaf. I am sure I am forgetting a few […]

  2. Top 10 Gluten-Free Pumpkin Recipes for Hallowen | Everything Mixed says:
    October 6, 2014 at 12:16 am

    […] @Fork and Beans […]

  3. Pumpkin chocolate chip muffins {vegan, gluten-free} says:
    July 28, 2014 at 6:58 am

    […] Recipe: Pumpkin Chocolate Chip Muffins {vegan, gluten-free} Prep time: 15 minutes Inspired by: Fork & Beans […]

  4. Pumpkin muffins for your soul. | Fork and Beans says:
    March 20, 2014 at 8:23 am

    […] note that I now use and suggest this updated and revised recipe for Pumpkin […]

  5. (via Gluten-Free Pumpkin Muffins | Fork and Beans) - Married With Food says:
    November 14, 2013 at 6:55 pm

    […] (via Gluten-Free Pumpkin Muffins | Fork and Beans) […]

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Welcome, I’m Cara! At Fork and Beans you will find creativity at every corner. From snack ideas, to holiday fun–even crafts and activities to do with your kids. If you are a parent (or just love fun food), you’ve come to the right spot! Come check out the latest idea I’ve made for my family and stay awhile, won’t you?

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