Gluten Free Pumpkin Muffins. Do you like pumpkin? We eat it all year round. My husband likes to take muffins to work and I usually make these muffins, but I only had a small amount of oat flour.
So I decided to tweak the recipe a bit and make these Healthy Pumpkin Muffins. Not only are these healthy pumpkin muffins gluten free, but they also come with an extra boost of protein and fiber!
I used 1 1/2 cups chickpea flour to make up for the oat flour I didn’t have. Did you know that 1 1/2 cups chickpea flour contains about 31 grams of protein and 15 grams of fiber?
You can read the complete nutritional facts in this source. It worked as a great replacement!
Looking for more pumpkin recipes?
- No Bake Pumpkin Chocolate Cookies
- Flourless Pumpkin Brownies
- Healthy Pumpkin Ice Cream
- Pumpkin Chocolate Mousse Pie
- Pumpkin Pecan Pudding Bread
Gluten Free Pumpkin Muffins
Gluten Free Pumpkin Muffins
Ingredients
- 2 cups chickpea flour
- 1/2 cup gluten free oat flour
- 2 tsp baking soda
- 1 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ginger
- 1/4 tsp sea salt
- 1 can OR 1 1/2 cups pumpkin puree
- 1/2 cup unsweetened applesauce
- 1/3 cup maple syrup
- 1/4 cup coconut oil
- Optional: chocolate chips or raisins
Instructions
- Preheat oven to 350.
- In one bowl , add all the dry ingredients.
- Mix the wet in another bowl .
- Add dry to wet and mix only until combined.
- Fold in the chips or raisins if you use them.
- Use a large cookie scoop to spoon batter into lined muffin pans .
- Bake for about 12-14 minutes, OR until a toothpick comes out clean.
- Let cool completely before removing from the baking pan and storing.
Recipe Notes
Keep these stored in the fridge. They should last 2 weeks that way and also up to 6 months if frozen. Enjoy!
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