Vegan & Gluten-Free Pumpkin Muffins

by on January 5, 2012

I had some of these fabulous muffins that Mike modestly describes as “something that I kind of hacked together from other recipes”. Enjoy his “hacked” recipe.

1 cup quinoa flour
1/2 cup brown rice flour
1/2 cup tapioca flour
1 tsp baking powder
1 cup pure maple syrup
1/4 cup unsweetened applesauce
1 tablespoon of coconut oil
1 cup pumpkin puree
1 teaspoon vanilla
Dash of sea salt
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp of ginger
Dash of cloves

Mix dry ingredients in a bowl. Mix wet ingredients in a bowl. Put wet into
dry. Line muffin tins with coconut oil to prevent sticking. Pour batter
into tins. Bake at about 350 for 30-45 minutes until you can put a fork in
it and it comes out dry.

Carol Carimi Acutt

{ 2 comments… read them below or add one }

Valentina January 17, 2012 at 12:22 PM

love the “hacked” recipe — best recipes are mixes of others! 😉


lorna September 24, 2012 at 3:19 PM

Love the sound of this recipe.. lol the ingredients sing to me!
I will do my version substituting veg glycerin for part of the maple, lowers calories.


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