Welcome to My Plant-Based Family! Thank you for stopping by today. I hope you are enjoying the Virtual Vegan Potluck. If you stopped by my page and aren’t quite sure what I’m talking about you are in for a treat. Over 100 bloggers are each “bringing” a dish to the potluck today. Just follow the links at the end of this post or click here to start at the beginning.
We have been eating a plant-based diet for 1 year. Last spring we found out my youngest son’s skin issues were the result of gluten. Thankfully he doesn’t have to miss out on delicious baked goods. I’m happy to report that this recipe is kid tested and approved! Don’t let the long ingredient list scare you, this recipe is easily made with pantry staples. If you don’t need to eat gluten-free but really want a delicious pumpkin filled treat check out the Pumpkin Bread or these Pumpkin Cupcakes.
Gluten-Free Pumpkin Muffins (Vegan)
- 1 cup Brown Rice Flour
- 1/2 cup Tapioca Flour
- 1/2 cup Potato Starch
- 1 tsp xanthum gum
- 1/2 tsp sea salt
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1 Tbsp cinnamon
- 1/4 tsp ginger
- 1/4 tsp allspice
- 1/8 tsp cloves
- 1 ripe banana (I defrosted a frozen banana)
- 1/2 cup unsweetened applesauce
- 1/2 cup maple syrup
- 1 tsp vanilla
- 1 15 oz can of pumpkin or 1 1/2 cup pumpkin puree
- 1/2 cup rice milk
- 1/2 cup vegan chocolate chips (optional)
- Pre-heat oven to 350° F and prepare your muffin pan, I use non-stick cooking spray (the only time I ever use oil).
- Mix all dry ingredients in a big bowl, except optional chocolate chips.
- Mix all wet ingredients in a medium bowl.
- Pour wet ingredients into dry ingredients and stir until mixed well.
- If using chocolate chips, add now.
- Scoop batter into muffin tins until almost full.
- Bake 20 to 25 minutes or until toothpick inserted comes out clean. If making mini muffins bake for 15 minutes.
- Store in an air tight container at room temperature.
These muffins are delicious and quite possibly the most delicious gluten-free muffin I’ve ever tasted. They are perfect for a snack, but could also be eaten for breakfast or if you add chocolate chips a decadent dessert. Most of the gluten-free baking I’ve done doesn’t taste so great the next day but these pass the two-day test with flying colors. I’m taking them to a baby shower this weekend, if I can keep by kids from eating them all.
Please continue through the potluck, after all you don’t want to miss a single dish do you?