It’s never too early for these gluten-free pumpkin muffins

Here in Austin, our summer has (the shock) one of consistently high temperatures. But in the midst of cooling off with cocktails and specific heatwave cooking, I kept my baking routine and opened and closed the oven. Best dish I’ve baked recently? Of course, these gluten-free dairy-free pumpkin muffins.

That may be an unpopular opinion, and while fall/winter is easily the best season for baking, the allure of dairy-free, gluten-free pumpkin muffins This ease of making makes me especially susceptible to baking in the summer. I find myself whipping them several times a week, because ready or not, the fall is right around the corner. And after they’ve been devoured in less than two days, I can confirm: I’m so glad I decided to turn on the oven in August.

Plus, if you click on this article, you can tell I’m not the only one preparing myself for fall. While I enjoy a year-round summer, I’m ready for everything next season will bring: warmth, cupcakes, and of course, all things pumpkin. So, even if it’s a little early, what better way to welcome fall with some gluten-free dairy-free pumpkin muffins?

Banana and Pumpkin: A Winning Combination

Banana AND Pumpkin? Sign me up for any baked goods related to this winning combination. These muffins have it all – they’re a quick baking recipe that helps check all the boxes. These muffins are healthy, easy to make, fluffy, moist, and can be prepared in a bowl. Plus, they have no refined sugar and are only lightly sweetened with maple syrup and coconut sugar.

These muffins are perfect for breakfast on your busiest mornings or as a quick afternoon snack to fuel the rest of your day. Trust me, you’ll want to have a batch of these gluten-free dairy-free pumpkin muffins ready to grab and hit in the kitchen whenever a sweet craving hits.

What you need for gluten-free pumpkin muffins

I love the quick combo one bowl recipe. These muffins require just a handful of wet and dry ingredients that you can mix in a bowl and pop in the oven in less than 20 minutes. I like to keep a lot of these ingredients on hand to bake whenever I get an itch. Good gluten-free flour, ground flaxseed, dairy-free milk, vegan butter, and coconut sugar are the main ingredients in all of my recipes.

  • GF multi-purpose baking powder. My favorite is Bob’s Red Mill.
  • Almond powder. The natural oils in almond flour add moisture to baked goods.
  • Ground flaxseed. You’ll use these to make flaxseed eggs (for the uninitiated, scroll down to the recipe for instructions).
  • Non-dairy milk. I used unsweetened almond milk, but any dairy-free milk will work.
  • Mashed pumpkin. A staple in my pantry during the fall months. You can use leftovers to make smoothies, pancakes, etc!
  • Vegan butter. I prefer Miyokos.
  • Banana. A ripe banana with brown spots will work best with this recipe.
  • Maple Syrup. I always use a little water when baking for extra moisture and natural sweetness.
  • Coconut sugar. Lightly packaged brown sugar also works.
  • Vanilla essential oil. A small but powerful ingredient!
  • Autumn seasoning. Cinnamon and pumpkin pie spice are the dynamic duo in this recipe.
  • Leavening. I always use a little extra (two teaspoons) when baking gluten-free cakes to give the muffins a boost.

The secret to baking moist gluten-free muffins

Many bakers struggle with keeping their gluten-free pies soft and moist (after all, no one wants to bite into a hockey puck). But you can avoid thick and dry sweets with a few simple tips and tricks. In this recipe, banana and pumpkin puree not only create a muffin texture, but also help bring moisture to your muffins. I always combine my basic flour (in this case Bob’s Red Mill 1:1 All-Purpose Baking Flour) with almond flour to avoid the muffins being too dry. Flaxseed eggs help hold the muffins together so they don’t get too crumbly.

The hardest part of this recipe is to be patient for the muffins to cool before dipping in. This helps them retain their shape and texture.

Tips for making these gluten-free pumpkin muffins

  • I topped the gluten-free dairy-free pumpkin muffins with coconut sugar and rolled oats, but chopped nuts or nut butter are both delicious options.
  • If you don’t have bananas on hand, apple sauce can be substituted. And don’t worry: the flavors will still give all those fall vibes.
  • Serve your muffins warm with your favorite vegan or nut butter.
  • Add chocolate chips if you like the muffins sweeter (almost like dessert).
  • I usually store these muffins in the fridge for up to five days, but they also freeze well for up to a month.
  • I like to make a double batch before a busy week. Just store a batch in the freezer for easy defrosting in the microwave whenever you crave something warm and comforting.

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