Gluten free pumpkin muffins

Pumpkins get often thrown away, but there are better things to do with them – have you ever thought about making pumpkin muffins?

Gluten free pumpkin muffins

For 12 muffins:

Preparation time: 20 minutes

Cooking time: 30 minutes

  • 2 tbsp. (30ml) of grounded organic flax seeds
  • 6 tbsp. (180ml) of water
  • 1 cup (250ml) of organic oat flour
  • 1/2 cup (125ml) of sorghum flour
  • 1/2 cup (125ml) of quinoa flour
  • 1/2 cup (125ml of organic almond powder
  • 1tsp. (5ml) of xanthan gum
  • 1 tsp. (5ml) baking powder
  • 1/2 tsp. (2.5ml) baking soda
  • 1 tsp. (5ml) salt
  • 1/2 tsp. (2.5ml) ground cinnamon
  • 1/4 cup (62.5ml) of vegan butter
  • 1/4 cup (62.5ml) of organic sunflower oil
  • 1/3 cups (83ml) organic brown sugar
  • 1 1/2 cup (375ml) of organic Roasted pumpkin
  • 1/2 cup (125ml) of almond milk
  • 1/2 cup (125ml) of organic chocolate chips
  • 1/2 cup (125ml) of organic sunflower seeds
  1. Preheat your oven to 375º.
  2. In a small bowl, combine the flax seeds and the water. Set aside for about 10 minutes until it gets thick.Gluten free pumpkin muffins
  3. In a medium bowl, blend the oat flour, the sorghum flour, quinoa flour, the almond powder, the xanthan gum,  the baking powder, the baking soda, the salt and the cinnamon.
  4. In a last bigger bowl, cream the butter with the brown sugar. Mix in the pumpkin, the sunflower oil and the milk.
  5. Add in your flour mix and stir well. Finally put in the chocolate chips and the sunflower seeds.
  6. Place the batter in your muffin tin and put it in the oven for 30 minutes or until the tip of your knife comes out clean.
  7. When they’re cooked, place them on a wired rack to let them cool.

What do our readers say about this recipe?

“I don’t miss any wheat in my diet thanks to this recipe. It’s a keeper.”

“Well, it did turn out deliciously! very nice recipe!! I have been making lots of muffins with the gluten free flour mix for some time now and have had mixed results from them all. The very good ones were actually good on their own, while the others didn’t taste so great baked up with all the gooeyness of a muffin. Thanks again for another great recipe that I will be able to eat out on my gluten free diet due to being able to have a muffin one day while going out to a Mexican restaurant the next.”

“Great muffins. I love the combination of oats, flax seed meal, sunflower seeds, and pumpkin. My husband is not a big pumpkin fan so I subbed in some applesauce instead. The only thing different was I used baking powder instead of baking soda. They came out great.”

“I was hesitant to even try this recipe because i do not like pumpkin very much, but these turned out amazing! So much better then store bought for me. Will definitely use again.”

“Oh my gosh! Love these muffins & I am currently on a *gluten free* diet (2 months now).”

“These came out very well. I had read others remarks about using baking soda instead of baking powder and decided to give it a try, but they still came out great!! My husband’s family doesn’t like the taste of pumpkin either but he did not mind these at all. They did keep a little puffy in the middle after cooling.”

“I am not a huge fan of pumpkin, but this is amazing! I feel like I can have some sort of treat for breakfast and be satisfied.”

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