Gluten Free  Pumpkin Muffins

Can I Make These Pumpkin Muffins Vegan?

Yes! I tested this recipe using “flax eggs” in place of eggs and almond milk instead of dairy milk. Note that you can use a non-dairy milk of your choice. If you use flax eggs, the muffins will be a bit denser and may take longer to bake.

Heat the Oven

Preheat the oven to 425℉.  Gather your ingredients.

Whisk Dry Ingredients

Whisk the dry ingredients together until all ingredients are evenly dispersed.

Whisk Wet Ingredients

In a separate large mixing bowl, cwhisk the remaining ingredients until the pumpkin is fully incorporated and there are no lumps.

Combine Wet & Dry

Pour the dry ingredients into the bowl with the wet ingredients and stir until the batter is smooth and lump free.

Line a Muffin Tin

Line a muffin tin with silicone muffin liners (do not use paper liners for this recipe because they will stick to the muffins).

Divide Batter

Divide the batter between the muffin wells using a 2-ounce scoop or spoon. If using, sprinkle the muffins with turbinado sugar.

Bake the Muffins

Place the muffins in the preheated oven and set a timer for 5 minutes. After 5 minutes, reduce the temperature to 350 F and bake for another 15-17 minutes.

Remove Muffins

Remove the muffins from the oven and allow them to cool in the tin for at least 5 minutes. Remove fomr the pan and cool completely before storing covered.

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