Pumpkin season isn’t just a vibe, it’s practically a state of mind. These vegan and gluten-free pumpkin muffins from Bob’s Red Mill capture autumn in every tender bite: golden tops kissed with a sparkle of sugar, soft centers laced with cozy spices and that unmistakable pumpkin glow. Perfect for crisp mornings, weekend brunch spreads or whenever the leaves crunch just right underfoot.
Vegan & Gluten-Free Pumpkin Muffins
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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.
Notes
Nutrition
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The post Vegan & Gluten-Free Pumpkin Muffins first appeared on The Upside by Vitacost.com.