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Title: Pumpkin Spice Muffins (Gluten Free)
Categories: Muffins, Gluten free
Yield: 12 Muffins
1 tb White wine vinegar
3/8 c Non-dairy milk
1 tb Flax meal
1 1/2 c Gluten free all purpose
- flour
1 ts Baking powder
3/4 ts Baking soda
1/2 ts Xanthum gum
1 ts Cinnamon
1/4 ts Ground ginger
1 pn Cloves
1/2 ts Ground turmeric
1/2 ts Ground nutmeg
1/2 ts Salt
1 c Vegan chocolate chips
1 c Sugar or coconut sugar
1/2 c Vegan butter or hardened
- coconut oil
3/4 c Pumpkin puree
1 ts Pure vanilla extract
Preparation time: 20 minutes
Cooking time: 18 minutes
...for when everyone is drinking pumpkin spice lattes and you just
want a GD muffin...
Preheat oven to 350°F and line muffin pan with muffin liners.
Stir together vinegar, non-dairy milk, and flax meal and set aside.
This is your vegan buttermilk.
In a large bowl, whisk together all dry ingredients (including
chocolate chips), except for sugar. Set aside.
In a stand mixer, using the paddle attachment (you can also use a
hand mixer), mix vegan butter and sugar until light yellow on
medium high. Add pumpkin puree, vanilla extract, and vegan
buttermilk. Continue mixing on medium and gradually mix in dry
ingredients in three parts. Be sure to take a rubber spatula down
the sides of the bowl to make sure all the flour is incorporated.
Using ice cream scooper or two spoons, scoop muffin batter (which
will be a thick paste) into muffin liners. Smooth out the tops with
the back of a spoon as much as possible before placing in the center
rack of the oven.
Bake for approximately 18 to 22 minutes until toothpick comes out
clean. Once removed from the oven, let them rest in the muffin pan for
approximately 10 minutes before removing them to enjoy!
Recipe by Joanne Molinaro
Recipe FROM:
<
https://thekoreanvegan.com/pumpkin-spice-muffins-gluten-free/>
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