Gluten Free & Vegan Pumpkin Muffins

Author: Richard Church

Gluten Free & Vegan Pumpkin Muffins

With their delicate hints of cinnamon, ginger and nutmeg, these vegan pumpkin muffins are certainly aimed more at the adult pallet, but that doesn’t mean the little ones can’t enjoy them as well.

They also use buckwheat flour to keep them gluten-free. Give them a try this year, or at any time over the autumn, just remember to keep them refrigerated.

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Total Time: 55 minutes

Prep Time: 20 minutes

Cook Time: 35 minutes

Servings: 12

Rating:  

Total Time: 55 minutes

Servings: 12

Ingredients

Method

Ingredients

(Servings: 12)

  • 33.333333333333 33.333333333333 g diced pumpkin flesh
  • 0.083333333333333 0.083333333333333 Tbsp flaxseeds (ground)
  • 0.33333333333333 0.33333333333333 Tbsp cold water
  • Dry ingredients:
  • 25 25 g buckwheat flour
  • 0.083333333333333 0.083333333333333 tsp gluten-free baking powder
  • 0.083333333333333 0.083333333333333 tsp bicarbonate of soda
  • 0.020833333333333 0.020833333333333 tsp salt
  • 20.833333333333 20.833333333333 g unrefined light brown sugar
  • 0.16666666666667 0.16666666666667 tsp ground cinnamon
  • 0.083333333333333 0.083333333333333 tsp ground ginger
  • 0.020833333333333 0.020833333333333 tsp mixed spice
  • 0.020833333333333 0.020833333333333 tsp ground nutmeg
  • Wet ingredients:
  • 0.083333333333333 0.083333333333333 tsp vanilla extract
  • 5 5 g vegan margarine (softened)
  • 25 25 ml almond milk
  • 0.16666666666667 0.16666666666667 Tbsp golden syrup
  • 2.5 2.5 g pumpkin seeds (plus extra to decorate)
  • 0.083333333333333 0.083333333333333 tub vegan cream cheese

Method

  1. Preheat the oven to gas 6/200C/400F.
  2. Cook the pumpkin flesh by either steaming it or putting it in the microwave with a little water and a loose lid. Microwave on 80% power for 6 minutes. Steam for 8-10 minutes until the flesh is soft. Drain and set aside to cool.
  3. Mix the flaxseeds with the water and leave for 10 minutes to form a gloopy mixture. Put all the dry ingredients into a large bowl and combine, then add the wet ingredients, including the flaxseed mixture and the drained pumpkin and blend together with a whisk until you have a smooth batter. Stir in the pumpkin seeds at the end.
  4. Line your muffin tin with the cases and spoon the mixture into each one until about half a centimetre below the top.
  5. Cook at the bottom of the oven for 25 minutes, until a toothpick comes out clean when inserted. Allow to cool and then either pipe or spoon the cream cheese on top. Decorate with some more pumpkin seeds.

From sweet to savoury, there are no tricks (just treats!) in our guide to the best vegan Halloween recipes.

Written by

Richard Church

Richard Church is a portrait photographer and plant-based food blogger living and working in London. He’s been passionate about food since he was thirteen years old, when he made his first pizza from a cookbook. In the spring of 2014, he decided on a whim to go vegan. Richard was a voracious meat eater up until then and thought he would last about 2 weeks before giving up. But he’s never looked back…

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