Gluten free vegan pumpkin muffins
Gluten free, nut free option, xanthan gum free, egg free, dairy free*Cups are in Australian cups which are slightly different. Use ml for international accuracy.
Equipment
- 80ml (1/3 cup)* capacity muffin tray with 12 holes
Ingredients
- 175 g fine white rice flour
- 50 g cassava flour I tested Otto’s Cassava flour
- 150 g light brown sugar or rapadura sugar
- 4.5 g (1/2 teaspoon) baking soda (not baking powder)
- 4-6 g (2-3 teaspoons) pumpkin spice
- pinch of fine salt
- 350 g pumpkin puree
- 100 g thick plain coconut yoghurt
- 80 ml (1/3 cup)* neutral flavoured oil (I used vegetable oil)
- 125 ml (1/2 cup)* milk of choice
- 10 ml (2 teaspoons) white vinegar or lemon juice
Instructions
- Preheat the oven to 180C/356F. Line 9-11 X 80ml muffin holes with muffin liners.
- In a large mixing bowl, thoroughly whisk together the dry ingredients. Add the wet ingredients and whisk until a smooth, medium thickness batter forms. The batter should thin out a tiny bit as you whisk and the sugar dissolves. You can add too much liquid to cassava flour quite easily, so I recommend erring on the side of thick – a medium thickness pancake batter consistency.
- Use a spoon to divide the mixture into the muffin liners. You can fill them ¾ of the way or a little higher and they will dome nicely.
- Once you have filled your muffin liners, place the muffins in the oven for 20-23 minutes or until domed and baked through.
- Remove them from the oven and allow to cool for 5 minutes in the muffin tray before transferring them to a wire rack to cool. Store leftovers in an airtight container in the fridge. I daresay these would also freeze and defrost well but I haven't tested it myself.
Notes
- I have not tested any other flour combinations in this recipe. I do have a similar version that uses buckwheat flour instead of cassava flour – you can find that recipe here.
- Although I have only tested homemade pumpkin puree here, I am confident that Libby’s would also work.
- You must use baking soda here. The recipe is designed with baking soda and not baking powder.
- Cassava flour can easily become gummy when it has too much liquid added. If your muffins have a gummy base, you’ll need to drop the liquid back next time.
- Rice flour can vary quite heavily in its absorbency and pumpkin puree can contain varying amounts of liquid. Be open to adding less (or more) milk as necessary.
Tried this recipe?Let us know how it was!