You know it’s fall when the search for pumpkin recipes quickly increase. I love cooking with pumpkin. Pumpkin pancakes, pumpkin muffins, pumpkin pie… it doesn’t get any better than this. These pumpkin muffins are based off of this recipe, but made to be egg, dairy, soy, nut, and of course gluten free.
Why Pumpkin Muffins?
First and foremost, pumpkin muffins are delicious. They have a moist and tender texture and a warm, comforting flavor that is perfect for fall. Pumpkin puree, spices like cinnamon, nutmeg, and ginger, and a touch of sweetness make these muffins a delightful treat for any time of day. Whether you enjoy them for breakfast, as a snack, or as a dessert, pumpkin muffins are sure to satisfy your cravings.
One of the best things about pumpkin muffins is that they are versatile. You can customize them to your liking by adding your favorite mix-ins or toppings. For example, you can add chocolate chips, raisins, chopped nuts, or dried cranberries for extra texture and flavor. You can also top your muffins with streusel, cream cheese frosting, or a dusting of powdered sugar for a little extra sweetness.
In addition to being delicious and versatile, pumpkin muffins are also a healthier option compared to many other baked goods. Pumpkin is low in calories and high in fiber, vitamins, and minerals. When used in baking, pumpkin can also replace some of the fat and sugar in recipes without sacrificing flavor or texture. This means that you can enjoy a delicious treat without feeling guilty or compromising your health goals.
Finally, pumpkin muffins are easy to make. With just a few basic ingredients and a little bit of time, you can whip up a batch of muffins that will make your home smell amazing and your taste buds dance with joy. You can also make a big batch and freeze some for later, making them a convenient option for busy mornings or when you need a quick snack on the go.
In conclusion, pumpkin muffins are a delightful treat that is worth trying. They are delicious, versatile, healthy, and easy to make, making them a perfect addition to your autumnal baking repertoire. Whether you enjoy them plain or with your favorite mix-ins and toppings, pumpkin muffins are sure to satisfy your cravings and bring a little bit of warmth and comfort to your day.
Pumpkin Muffins – Gluten, dairy, soy and egg free
Ingredients
- 1 Cup Sorghum Flour
- 1/2 cup Millet Flour
- 1/2 cup Tapioca Flour/Starch
- 1/2 cup ground flax
- 1 1/4 cup brown sugar packed
- 2 tsp baking powder
- 1 tsp xanthan gum
- 3/4 tsp salt
- 1 tsp cinnamon and 3/4 tsp ground ginger OR 2 tsp pumpkin pie spice
- 1/4 cup shortening or oil
- 2 eggs worth of replacer
- 1 cup pumpkin puree
- 1 TBS vanilla
Instructions
- Pre-heat oven to 350 degrees.
- Mix all the dry ingredients.
- Add the shortening or oil and mix until crumbly and well combined
- Add the rest of the wet ingredients and mix well.
- Pour into lined muffin tins – fill until almost full.
- Bake for 22 minutes or until golden brown and a tooth pick inserted comes out clean.
- Allow to cool on wire rack.
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