Pumpkin Muffins (Gluten-Free and Vegan)

30 mins (prep 10, cooking 20)
16 ingredients
12 servings
This is adapted from my banana muffin recipe. The muffins are tender and delicious, with no hint that they're GF or vegan! Use fresh or canned pumpkin puree; please not the stuff intended for pumpkin pie. Acceptable egg replacers for this recipe are Ener-G, flax (1 Tbsp. ground flaxseeds + 2 Tbsp. water, microwaved in a bowl until gelatinous), or a real egg, if you're feeling extravagant. Optionally, you can throw in 1/2 c. chocolate chips, dried cranberries, raisins, or walnuts. (The chocolate marries amazingly well with the pumpkin spice flavor--try it, you'll like it!)

Categories:  quick-breads , vegan , muffins , <-30-mins , seasonal , gluten-free , fall , free-of... , breads , vegetarian , time-to-make ,
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Serving Size (46.89 g)
Servings 12
Amount per Serving
Calories 207.47 Calories from Fat 91.44
% Daily Value *
Total Fat 10.16g 187.56%
Saturated Fat 1.21g 72.58%
Trans Fat 0.0g %
Cholesterol 2.48mg 9.91%
Sodium 291.7mg 145.85%
Total Carbohydrate 28.28g 113.11%
Dietary Fiber 0.61 g 29.51%
Sugars 14.48 g %
Protein 1.52g 36.38%
Vitamin A 2.59IU% Vitamin C 0.1mg%
Calcium 61.36mg% Iron 0.55mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
pumpkin puree, chopped