Gluten free pumpkin muffins (egg free, vegan option)
Nut free, xanthan gum free, dairy free option, vegan option*Cup measures are in Australian cup measures. Use gram and ml for international accuracy.
Equipment
- 80ml (1/3 cup) capacity 9-12 hole muffin tray
Ingredients
- 160 g (1 cup)* fine white rice flour
- 60 g (1/2 cup)* buckwheat flour
- 4.5 g (heaped 1/2 teaspoon) baking/bicarb soda (not baking powder)
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- pinch of ground cloves
- pinch of fine salt
- 300 g pumpkin puree see notes
- 150 g thick plain yoghurt (I have tested Lactose free Greek yoghurt and coconut yoghurt)
- 100 g light brown sugar or rapadura sugar
- 80 ml (1/3 cup)* neutral flavoured oil (I used vegetable oil)
- 125 ml (1/2 cup)* milk of choice or water
Optional:
- 75-100g dark chocolate chips (reserving some for the tops)
Instructions
- Preheat the oven to 180C/356F. Line 9 holes of your muffin tin with muffin liners or grease them well.
- Whisk to combine the flours, baking soda, spices and salt in a medium mixing bowl. Set aside.
- Add the pumpkin puree, yoghurt, sugar, oil and milk to the bowl and whisk until combined. It should be a loose yoghurt consistency and fall off the whisk in thick ribbons.
- If you are using choc chips or any mix ins, add them there. Reserve a few for topping the muffins just prior to baking.
- Spoon the mixture into the prepared muffin liners, right to the top. Once you’ve used all the batter, bake the muffins for 20-25 minutes or until domed and lightly golden. Allow them to cool a little before eating, and completely before storing in an airtight container. They keep well in an airtight container for a number of days.
Notes
- I'm based in Australia, where canned pumpkin puree is not widely accessible. As such, I make my own pumpkin puree (my method is here). In testing another recipe, I found homemade pumpkin puree (made with Kent/Japanese/Kabocha pumpkin) to be much sweeter than Libbys brand canned pumpkin. It was also a brighter orange colour and had a more well rounded flavour (to me! Sorry!). If you want to use canned pumpkin puree, I would suggest using a little less milk and a little extra brown sugar to compensate. You could also add finishing sugar to the tops of the muffins for extra sweetness.
- Baking soda, not baking powder, is critical here. It is stronger than baking powder, so muffins made with the wrong sort of powder will not rise nearly as much. It also interacts with the acidity in the yoghurt and brown sugar to rise.
Tried this recipe?Let us know how it was!