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


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

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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Irresistible Tamari Tofu

This dish has a lot of flavor and yet it is basically very simple: marinate tofu, chop some veggies, boil some soba noodles and you’re done. This is a favorite meal in my family and I hope you will love it too.

Serves 4

1 package from tofu
1 tablespoon minced ginger
2 cloves garlic, minced
2 Tablespoons Tamari
2 Tablespoons sesame oil
3-4 drops liquid smoke
1 shallot
1-2 small Japanese eggplant
12 brown (sometimes called cafe or baby portabello) mushrooms
1-2 small bok choy
1 small bunch of broccoli
1 package soba noodles

Step 1

1 package firm tofu cut into cubes. The smaller the better as they will have more flavor. I aim for 16-24 cubes.

The marinade:

1 tablespoon minced ginger
2 cloves garlic, minced
2 Tablespoons Tamari
2 Tablespoons sesame oil
3-4 drops liquid smoke

To do:

Place cubed tofu in a medium sized mixing bowl or shallow dish with a lid.

Whisk together the marinade and pour over the tofu. Stir to coat and cover. Refrigerate for at least 2 hours. For taste and practical reasons I prepare it the night before and let it marinate until dinner time the next day. I stir it 1-2 times during that period.

Step 2
Prepare the veggies:
1 shallot, sliced
1 small purple eggplant (I love using the Japanese kind here), sliced
a dozen brown mushroom, sliced
2 small bok choy, thinly slice the crunchy stalk and tear the leaves into large pieces
1 small broccoli, cut into florets

To do:

Bring a big pot of water to boil. Toss in the broccoli and let cook about 3-4 minutes (the time depends on how big they are and how crunchy or soft you like your broccoli) then add the soba noodles. I use the kind that cook in 4-5 minutes, if the ones you are using take longer to cook, then you can add the broccoli and noodles at the same time to avoid over cooking the broccoli. When the noodles are done, strain everything and rinse with cold water. This stops the noodles from over cooking and makes the broccoli nice and bright green. Toss with a tiny bit of veg oil to prevent the noodles from sticking together —it is just so sad when that happens.

Meanwhile, heat up a large skillet or wok. Add some oil if you think it’s necessary. Add the shallots, tofu and eggplant. Cook on high heat until the tofu and eggplant get lightly seared. Then add the mushrooms and bok choy. Keep an eye on this until they veggies are how you like them. If the timing is right everything might be ready at the same time! But if not no worries because the sobas can wait.

Tamari Tofu 2

Place the soba and broccoli on a plate, top with all the delicious and amazing vegetables and tofu. Sprinkle on some cayenne if you want to spice things up and add a dash of tamari. Enjoy!