Pumpkin Spice Muffins ( Vegan and Gluten-free )
Pumpkin Spice Muffins are perfect for Fall dessert, breakfast or snack. They are moist , fluffy and perfectly spiced. This one bowl recipe makes best home made gluten free pumpkin muffins in under 30 minutes.
Servings: 12
Calories: 137kcal
Cost: $7
Ingredients
- 1.5 cups whole grain oats flour
- 1 ripe banana
- 1 cup pumpkin purée see notes for making it at home using Instant Pot
- ⅓ cup apple sauce
- 2 Tablespoons ground flax seed
- 4 Tablespoon water
- ½ cup coconut sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon pumpkin spice
- Pinch of salt
- 1 Tablespoon raisins optional for topping
Instructions
- Heat oven to 325 degrees Fahrenheit. Line 12 regular size muffin cups with paper or cupcake liners.
- In a small bowl, whisk together the flaxseed with water and let it sit for 5 minutes.
- Sift the flour, baking powder, baking soda, salt and pumpkin spice mix into a medium bowl. Whisk until blended.
- Peel the banana and using a fork, mash it well.
- Combine pumpkin puree, mashed banana and apple sauce. Whisk it few times so everything is well combined.
- Combine the dry ingredients, wet ingredients and flaxseed water mix together. Make sure it's a smooth paste without lumps.
- Fill each muffin cup ¾ full – the batter should be just enough for 12 cupcakes. Sprinkle some raisins on the top.
- Bake cupcakes at 350 degree Fahrenheit in the middle rack of the oven until a toothpick or cake tester comes out clean when inserted into the middle of a muffin, 20 to 25 minutes.
- Cool the muffins on the rack for some time. Then enjoy your beautiful creation !
Air Fryer Instructions
- Pre heat air fryer at 350 degree Fahrenheit. Follow step from 2-6 above to make muffin batter. Fill the cupcake molds that fir the air fryer basket. Place the cupcake liner filled muffin batter in single layer. Air fry for 12-15 minutes. A toothpick or cake tester should come out clean when inserted into the middle of a muffin.
Notes
How to make homemade pumpkin puree in Instant Pot ?
Put 1 cup of water in main insert. Put the trivet in and put whole pie pumpkin on the trivet. You should remove the stem so the pumpkin fits. Close the lid, valve at SEALING. Press MANUAL or PRESSURE COOK , select 12 minutes and let it cook. Quick pressure release after 5 minutes.
After it's cool down, remove the pumpkin carefully. It peels by itself. Cut it in half. Remove the middle seeds and membranes. Use a blender and puree the pumpkin. Homemade pumpkin puree is ready !
Nutrition
Serving: 1g | Calories: 137kcal | Carbohydrates: 29g | Protein: 3g | Fat: 1g | Polyunsaturated Fat: 1g | Fiber: 3g | Sugar: 11g