It’s the end of October which means that all those cute pumpkins sitting by the front entrance of your home will soon be replaced by colourful lights, pine cones, a wreath, and maybe a Christmas tree!
And pumpkin spice flavours will be replaced by peppermint. But before that happens, I’m going to share a delicious and easy gluten free and vegan pumpkin muffin recipe with you.
Pumpkin puree is very healthy for the heart. It contains Vitamin C, fibre and potassium. In terms of taste, it is actually a bit mild, and resembles butternut squash.
Anyway- here’s what you’ll need for the recipe:
-1 ½ cup of brown rice flour or 1 cup of brown rice flour and ½ cup of coconut flour
– 1 cup of pumpkin puree
– 2 medium-sized bananas
– ¼ cup of brown sugar
– ¼ cup of almond milk
– ¼ cup of coconut oil
– 1 teaspoon of vanilla extract
– 1 teaspoon of allspice or cinnamon (optional)
– ½ teaspoon of baking powder
Let’s make this!
1. Preheat oven to 350 F. Place your tins in a cupcake tray.
2. First, mash up the bananas in a large bowl. Add the pumpkin puree, brown sugar, almond milk, coconut oil, vanilla extract and cinnamon. Mix until combined.
3. Add your flour and baking powder in 3 parts, mixing in between to make sure all is properly combined.
Note: These muffins do not rise much.
4. Pour two tablespoons of batter in each tin.
5. Bake for 30-45 minutes. Be sure to check if it’s done by sticking a toothpick in the center of a muffin. It should come off clean.
Note: Make sure to let the muffins rest for at least 10 minutes before eating.
6. Enjoy! This recipe makes 10-15 muffins.
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