Pumpkin Muffins
These healthy pumpkin muffins are made with gluten free flour, almond milk, bananas and sweetened with applesauce. They are quick and easy to make. The fall treat you never knew you needed. Moist, soft and the perfect combination of flavors, these pumpkin muffins are the best grab-and-go breakfast.
GLUTEN FREE AND VEGAN, WHOA BABY!
Pumpkin muffins that are gluten free and vegan? Sign me up! I have slowly tried to make swaps for all of you to make recipes that cater to you and your families. The aroma that these pumpkin muffins give off in your home is amazing. The smell of banana and pumpkin is what every fall loving heart needs.
Leading up to Halloween & Thanksgiving I am going to keep sharing all my favorite pumpkin and fall recipes. Living in MN sure is a dream, the colors of the trees in the Fall are so beautiful. Tour de pumpkin patches and apple orchards are big activities in our house. Back to the muffins… one of the nice things about this recipe, is that it is filled with pantry friendly ingredients that you most likely already have.
INGREDIENTS
gluten free or whole wheat flour
baking powder
baking soda
salt
cinnamon
nutmeg
cloves
ginger
brown sugar
2 whole bananas
canned pumpkin puree
unsweetened applesauce
unsweetened almond milk
non stick cooking spray
muffin tin
blender
LET’S MAKE IT!
First off, preheat your oven to 350 degrees and we will start with our wet ingredients. In a blender, toss in the 2 bananas and blend well. Add in the applesauce, pumpkin puree and almond milk. Blend that all together until it is smooth, and set aside. We will come back for this. Now it is time to bring together your dry ingredients. In a separate bowl, whisk together flour, baking powder, baking soda, brown sugar, salt, cinnamon, nutmeg, cloves, and ginger. Now make a hollowed out area in the middle of your dry ingredients and pour the wet ingredients in. Stir until just combined. You can add in some chocolate chips here, if you would like about 1/2 cup.
Now is the time to get your muffin tin ready and spray it with non stick cooking spray(you could also use cupcake liners). Scoop the batter into the muffin cups, filling them about 3/4 full. Bake them in the oven for 20-30 minutes or until a toothpick comes out smooth and clean. Let them cool in the pan for about 10 minutes. It is best to let these muffins rest and set prior to indulging in them.
TIME TO INDULGE.
Some fun extra ingredients you could add in are chocolate chips, pecans, nuts, raisins, chopped pieces of baking chocolate, etc. Just add them in at the end when you are mixing the batter. These muffins store best at room temperature for up to 2-3 days. If you want to freeze them, they will last up to 3 months.
So now, grab a muffin, a cup of coffee and a good book. Cozy up on your porch with a blanket and your Saturday morning dreams are made. Enjoy!
Recipe Below!
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Nordic Ware Fall Muffin Tin
Muffin Tin
THE BEST * Ninja Blender
