Simple Gluten-Free Vegan Pumpkin Muffins
Simple and not overly sweet with everyone's fall favorite spice shining through in every bite. These pumpkin muffins are a comforting and nutritious breakfast or snack. Gluten-free and vegan.
Equipment
- Mixing bowls
- Whisk and spatula
Ingredients
- ½ cup full-fat coconut milk or unsweetened almond milk
- 1 teaspoon apple cider vinegar
- 1 1/2 cups brown rice flour
- ½ cup coconut sugar
- 1/4 cup almond flour
- 2 tablespoons tapioca flour
- 2 teaspoons pumpkin pie spice see note
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- 1 cup pumpkin puree
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F. Line a muffin tin with muffin liners.
- In a medium bowl, combine the coconut milk and vinegar. Whisk and set aside for 10 minutes.
- In a separate large mixing bowl, add the brown rice flour, coconut sugar, almond flour, tapioca flour, pumpkin pie spice, baking powder, baking soda, and salt. Stir to blend.
- To the mixing bowl with the coconut milk and vinegar, add the pumpkin puree, and vanilla. Whisk until creamy.
- Pour the wet ingredients into the flour mixture, and using a large spatula or hand beater, stir or beat until a batter is formed. Let the batter rest for 20 to 30 minutes at room temperature. Then, spoon the batter into the muffin liners, filling each one to the top.
- Bake for 22 to 25 minutes or until the tops are golden brown and a toothpick inserted in the center comes out clean. Allow the muffins to slightly cool, about 5 minutes, before transferring them to a wire rack to cool completely, about 30 minutes to 1 hour.
Notes
If you don't have pumpkin pie spice, use 1 teaspoon ground cinnamon, ¼ teaspoon ground allspice, ¼ teaspoon ground cloves