Vegan & Gluten-Free Pumpkin Muffins
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Servings: 8
Calories: 232 kcal
Ingredients
- 2 Tbsp. Bob’s Red Mill Gluten-Free Egg Replacer prepared per pkg. instructions
- 1/4 cup almond milk
- 1 Tbsp. apple cider vinegar
- 1-3/4 cups Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour
- 1 cup sugar
- 1 tsp. Bob’s Red Mill Baking Powder
- 1/2 tsp. Bob’s Red Mill Baking Soda
- 1-1/2 tsp. pumpkin pie spice
- 1/4 tsp. salt
- 1-1/2 cups pumpkin puree
- 1 Tbsp. + ½ tsp. turbinado sugar for topping
Instructions
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Preheat oven to 350 degrees F. Line 12-cup muffin pan with paper liners and spray lightly with oil.
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In measuring cup, combine almond milk and apple cider vinegar; set aside.
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In large bowl, whisk together flour, sugar, pumpkin spice, baking powder, baking soda and salt.
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Add milk mixture, prepared egg replacer and pumpkin puree to flour mixture and whisk until fully combined.
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Divide batter evenly among muffin cups. Sprinkle with turbinado sugar and bake 20–30 minutes, until toothpick inserted in center comes out clean. Allow to cool 5 minutes before removing from pan and cooling on wire rack.
Recipe Notes
Get the gluten-free ingredients you’ll need from Vitacost.
Nutrition Facts
Vegan & Gluten-Free Pumpkin Muffins
Amount Per Serving
Calories 232
Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 0.3g2%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Sodium 159mg7%
Potassium 195mg6%
Carbohydrates 52g17%
Fiber 5g20%
Sugar 29g32%
Protein 4g8%
Vitamin A 7152IU143%
Vitamin C 2mg2%
Calcium 82mg8%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.