Gluten Free & Vegan Pumpkin Muffins
A quick and easy Fall treat you'll make over and over!
Servings: 12 muffins
Calories: 235kcal
Ingredients
- 2 cups gluten free flour (highly recommend King Arthur Measure for Measure Gluten Free Flour)
- ⅓ cup white sugar
- ⅓ cup brown sugar, packed
- 2 tsp baking powder
- 2 tsp ground cinnamon
- ½ tsp allspice
- ½ tsp ground cloves
- ⅔ cup coconut oil
- 1 tsp vanilla
- ⅔ cup applesauce (or 2 eggs, if not vegan)
- ½ cup carton coconut milk (not canned)
- 1 cup canned pumpkin (we use this)
Instructions
- Preheat oven to 375oF. Place 12 muffin liners into muffin tin.
- In a medium mixing bowl, mix together flour, white sugar, brown sugar, baking powder, cinnamon, allspice, and cloves.
- In a larger mixing bowl, combine coconut oil, vanilla, applesauce (or eggs, if not vegan), coconut milk, and pumpkin. Gradually add dry ingredients and mix until well combined.
- Pour batter into muffin liners and bake for 25-30 minutes (or 50 minutes for a loaf) until wooden pick inserted into center comes out clean.
- Let cool for 5-10 minutes, remove muffins from pan, and allow to cool.
Notes
- Serve warm with some quick and easy, homemade cream cheese frosting to level up on this Fall favorite!
- Left over muffins freeze very well and heat up in about 30 seconds in the microwave (awesome for quick breakfasts)!