Gluten Free Vegan Pumpkin Mini Muffins

Vegan + gluten free pumpkin mini muffins

Corn flour and pumpkin are an excellent combination. These mini muffins turned out so fluffy and delicious I can’t wait to try some other combinations!

Makes 12 mini muffins

Ingredients:

1/2 cup pumpkin puree
1 Tablespoon coconut oil, softened
1/4 teaspoon baking soda
1/4 cup natural cane sugar
1 teaspoon ground chia seeds
2/3 cups gluten free corn flour (I use Bob’s Red Mill brand)
1 Tablespoon minute tapioca (you can find this in the baking aisle)
1 Tablespoon vanilla extract
1/2 cup plain rice milk

optional:
mini chocolate chips (because chocolate and pumpkin are so good together)

topping:
1 Tablespoon cane sugar + 1/2 teaspoon cinnamon

To do:

Preheat oven 350 degrees F

In a medium mixing bowl, combine the pumpkin a softened coconut oil, then add the rest of the ingredients and stir. Add chocolate chips if using.

Gently spoon the muffin batter into mini cupcake tin. I have a non stick one so I put the batter directly in the tin. Sprinkle some cinnamon and sugar on top.

Bake 350 degrees for 25 minutes. Insert a toothpick to check if they are done.
Remove from tin immediately and let cool on a wire rack. Share with some one you love.

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