Pumpkin Muffins: gluten free and vegan
Courtesy of Kendra Hubbell
Best Friend Food Project
1/4 cup canola oil (or other favorite oil)
4 tbsp flax meal mixed with 6 tbsp warm-hot water
15 oz pureed pumpkin
1 ¼ cup organic sugar
2/3 cup coconut milk or apple juice
1 tbsp baking powder
2 tsp baking soda
1 tbsp cinnamon
1 tsp nutmeg
½ tsp ginger
2 ½ Bob’s Redmill Gluten Free All Purpose Flour
Add wet ingredients in Vitamix, (or blender or mixer of your choice) followed by the dry ingredients and blend well.
If you don’t have a mixer, you can mix the wet ingredients in a bowl with a whisk. Add all dry ingredients in another bowl and stir to combine. Then combine the wet with the dry and mix well.
Put ¼ cup of the batter into muffin tins that have been sprayed with your favorite gluten free vegan cooking spray or muffin and cupcake papers.
Bake in a 350 degree oven for 12 – 15 minutes or until an inserted toothpick comes out clean.
Copyright 2011 Kendra Hubbell BFF Food Project