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
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
mini chocolate chips (because chocolate and pumpkin are so good together)
1 Tablespoon cane sugar + 1/2 teaspoon cinnamon
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.