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Gluten free Pumpkin Muffins (Dairy free, Eggless)

Soft and moist gluten free pumpkin muffins, all dairy free and eggless for a deliciouslly cozy spiced treat!
Course Breakfast, Brunch, Dessert, Snack
Cuisine American
Keyword dairy free, eggless, gluten free, pecans, pumpkin muffins, vegan, vegetarian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 muffins

Equipment

  • kitchen scale
  • bowl
  • spatula
  • Hand mixer or whisk
  • muffin tin
  • Cupcake liners (or parchment paper)

Ingredients

For the muffin batter

  • 100 grams whole-grain buckwheat flour (alternatively, fine almond flour, brown rice flour or gluten free oat flour)
  • 100 grams brown rice flour
  • 100 grams gluten free potato starch
  • 3 teaspoons (homemade) baking powder
  • 1 teaspoon cinnamon powder
  • ¼ teaspoon nutmeg powder
  • ½ teaspoon ginger powder
  • 70 grams brown or white sugar
  • ¼ teaspoon salt
  • 200 grams pumpkin puree (230 grams raw pumpkin if you are making your own puree)
  • 150 grams gluten free, plant-based milk (rice, soy, nut-based)
  • 50 grams light seed oil or melted coconut oil
  • 100 grams chopped pecans (or other nuts)

For the muffin topping

  • 2 tablespoons brown sugar (to sprinkle over the muffins)
  • 3 tablespoons chopped pecans

Instructions

  • If - like in my case - you don't have access to canned pumpkin puree, you can easily make it at home. Dice 230 grams of seeded and peeled pumpkin, steam it until fork tender and blend it still warm until you obtain a creamy puree.
  • Pre-heat oven at 350°F / 180° C
  • In a bowl mix all the dry ingredients: flours, baking powder, sugar, spices and salt
  • Add milk, oil and pumpkin puree and mix with a hand mixer until all the ingredients are incorporated and you have a smooth batter
  • Incorporate the chopped pecans to the batter
  • Line a muffin tin with 6 muffin paper cups. Whether you are making them yourself with parchment paper, or using store-bought ones, make sure the paper liners are "taller" than the muffin mold edges, so that the muffins can rise more while baking
  • Divide the muffin batter into the 6 cups and sprinkle each one with chopped pecans and brown sugar
  • Bake in pre-heated oven until a toothpick inserted in the center comes out clean and the top is golden brown, ca. 30 minutes
  • Let cool down for 30 minutes before removing the paper liners
  • Keep for up to two days in an airtight container.

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