Vegan Pumpkin Muffins (gluten-free, whole grain options) - Texanerin Baking
"These vegan pumpkin muffins can be made with gluten-free, whole wheat or all-purpose flour. They're sweetened with maple syrup and covered in cinnamon sugar! They're always a huge hit and taste every bit as delicious as traditional muffins. Not convinced? Check out the reviews!..."
INGREDIENTS
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3/4 cup + 2 tablespoons (109 grams) whole wheat flour, whole spelt flour or all-purpose flour or for a gluten-free version, use 3/4 cup + 2 tablespoons (119 grams) of Bob's Red Mill Gluten-free 1-to-1 Baking Flour1
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1 1/2 teaspoons baking powder
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1/4 teaspoon salt
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3/4 teaspoon cinnamon
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1/4 teaspoon ginger
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1/4 teaspoon nutmeg
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1/8 teaspoon cloves
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1/4 cup (56 grams) coconut oil, melted or canola or olive oil
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1/2 cup (120ml) maple syrup
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3/4 cup (182 grams) pumpkin puree, room temperature
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1/4 cup (50 grams) granulated sugar (make sure to use vegan certified sugar for a vegan version)
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1 teaspoon ground cinnamon
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2-3 tablespoons (28-42 grams) unsalted butter (vegan butter or coconut oil for a dairy-free or vegan version), melted – optional 2
Comments & Reviews
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