This is adapted from my banana muffin recipe. The muffins are tender and delicious, with no hint that they're GF or vegan! Use fresh or canned pumpkin puree; please not the stuff intended for pumpkin pie. Acceptable egg replacers for this recipe are Ener-G, flax (1 Tbsp. ground flaxseeds + 2 Tbsp. water, microwaved in a bowl until gelatinous), or a real egg, if you're feeling extravagant. Optionally, you can throw in 1/2 c. chocolate chips, dried cranberries, raisins, or walnuts. (The chocolate marries amazingly well with the pumpkin spice flavor--try it, you'll like it!)

Ingredients

12 serv.

pumpkin puree↗1 cup
egg substitute1 1
sugar↗1⁄3 cup
brown sugar↗1⁄3 cup
molasses↗1 tablespoon
vanilla↗1 teaspoon
oil1⁄2 cup
tapioca starch1⁄2 cup
rice flour↗1⁄2 cup
millet flour↗1⁄3 cup
xanthan gum3⁄4 teaspoon
salt↗1⁄2 teaspoon
baking powder↗2 teaspoons
baking soda↗1 teaspoon
pumpkin pie spice2 teaspoons
tablespoons chopped pumpkin seeds3

Step-by-step instructions

1
Preheat oven to 350°F Grease a 12-cup muffin tin or line it with paper muffin cups.
2
Mix together pumpkin puree, egg, sugars, molasses, vanilla and oil. Stir in flours one at a time, adding the xanthan gum, salt, baking powder, baking soda, and pumpkin pie spice with the millet flour. Stir in any optional ingredients now.
3
Pour batter into muffin cups, filling them most of the way full. Sprinkle pumpkin seeds on top of each.
4
Bake 20-25 minutes, or until muffins test done. Remove from oven and allow to cool in pan only a few minutes; remove to a wire rack to finish cooling.

Source: food.com

Original recipe ↗

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