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Gluten-Free Pumpkin Spice Muffins
Prep Time
10 mins
Cook Time
20 mins
Resting time
15 mins
Total Time
45 mins
 
Course: Breakfast, Dessert, Snacks
Keyword: Fall, Gluten Free, Muffins, Pumpkin, Vegan
Servings: 12 muffins
Ingredients
Wet Ingredients
  • 2 tbsp Ground golden flax seed
  • 6 tbsp warm water
  • 1 cup sugar
  • 1 cup canned pure pumpkin
  • 1/2 cup vegetable oil
  • 1/2 cup almond milk
  • 1 tsp vanilla
Dry Ingredients
  • 2 1/4 cups Bob's Red Mill All Purpose Gluten-Free Flour
  • 1 tbsp baking powder
  • 1 1/2 tsp xanthan gum
  • 1 tbsp cinnamon
  • 1/2 tbsp ground ginger (powder)
  • 1/2 tsp ground clove
  • 1/4 tsp ground all spice
  • 1/2 tsp salt
Instructions

  1. In a large bowl, mix the ground flax with the water to make a "flax egg". Let sit for 5 minutes.

  2. In a medium bowl, whisk together all the dry ingredients.

  3. Add the remaining wet ingredients to the flax egg and mix well.

  4. Add the dry ingredients to the wet ingrdients and mix until combined.

  5. Let the batter sit for 15 minutes.

  6. Preheat the oven to 375 degrees Farenheit and line a muffin tray with liners.

  7. Divide the batter into the 12 muffins liners. They'll fill up almost to the top.

  8. Bake in a preheated oven for 20 minutes, or until a knife comes out clean.

  9. Let cool, then enjoy!