I think my son lived on gluten free vegan pumpkin muffins from the age of 2-4. He still loves them so much, but back then they had become our replacement for bread in every meal. He literally ate these muffins for breakfast, lunch and dinner.

You see, I was fortunate enough to happen upon this little shop that sold these delicious gluten free, vegan pumpkin muffins. They were so delicious and so convenient. I would special order the egg free version (because of my son’s egg allergy), pick them up and keep them in my freezer. When my son wanted to have one, all I had to do was defrost one in the microwave and serve. So easy right?

This place has since closed, but it was the news of their closing that changed everything for me.

When I first heard of this news, I remember how upset and desperate I was. I must have bought every last gluten free, vegan pumpkin muffin this place had and placed as many special orders as they would allow. I even bought a deep freeze to store probably close to 300 muffins. This helped ease my anxiety quite a bit, for a little while anyway.

I remember how I felt being so dependent on something that was about to become unavailable. It was an awful feeling and I had to figure something out.

I figured that I at least had the length of time it would take my son to consume 300 muffins to figure out how to make my own. Since I had never really baked gluten free before, this was going to be a challenge. I needed all the time I could get.

I tried recipe after recipe and because I was so new to gluten free baking, there was a big learning curve. Not only did I have to learn how to bake gluten free, but I also had to figure out how to make these muffins egg free. Not to mention they had to be a close replica of the originals. As we all know, picky eaters can tell of even the slightest change in their everyday foods.

These muffins really taught me a lot about gluten free baking.

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My Ingredients

In my journey to never become dependent on any one thing again. I have since revamped these muffins so that I am not committed to any one all purpose flour. Instead, I have combined brown rice flour with sorghum, potato starch and tapioca and these are even better than the originals. I always buy Authentic Foods brand brown rice, sorghum and potato starch. And I always buy Gluten Free You and Me Expandex Modified Tapioca Starch.

My Method

I have the best results with my batter when I mix my dry ingredients and wet ingredients separately.

When I mix the batter adding the wet to the dry, I have found that mixing an extra few minutes ensures that the ingredients are fully blended together. The batter will also become more moist as it is mixing together.

Let the batter rest for 5 minutes before you begin to fill your muffin cups.

Fill each muffin cup 3/4 full. I use cupcake liners for easy cleaning. Once the muffins are cooked and cooled, I remove the liners before freezing. These are great for a simple grab and serve in the morning.

To freeze these muffins, line a baking sheet with parchment paper and place the muffins on the tray. Place them in the freezer uncovered for about an hour, this is considered a “quick freeze”. You will often hear me refer to this in future recipes. Once the “quick freeze” is complete, I put all the muffins in a large gallon zip-lock bag and place them in the freezer.

I hope you enjoy these muffins as much as we do. These muffins truly saved my life and I will always have a special place in my heart for the time I spent creating this recipe.

UPDATE: I love this recipe so much, but you will have extra batter to make more than 12 muffins. I am planning to alter the recipe to get exactly 12 but I don’t want to run the risk of changing the muffins. I have a large muffin pan that makes 24 muffins so that I can decide how many muffins I want to make. Smaller muffins often work better for the kids and you can make more of them.

Gluten Free Vegan Pumpkin Muffins

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Breakfast

Servings 18 muffins

Ingredients

  

• 3 tbsp golden flax meal
• 9 tbsp Warm water add to flax meal to make flax egg
• 2 cups turbinado sugar
• 1 cup Brown rice flour
• 1/2 cup Sorghum flour
• 1/4 cup Potato starch
• 1/4 cup Tapioca starch
• 1 1/2 tsp Ground cinnamon
• 1 tsp Xanthan gum
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 Can (15 oz) Libby's pumpkin puree
• 2 tbsp Canola oil

Instructions

 

• Preheat oven to 325 degrees and place liners in muffin pan.
• In small bowl combine golden flax meal and warm water and stir. Set aside for 10-15 minutes.
• In large bowl combine turbinado sugar, brown rice flour, sorghum, potato starch, tapioca starch, cinnamon, xanthan gum, baking powder, baking soda, and salt. Whisk together.
• Once flax egg is ready add it to dry mix with pumpkin and canola oil.
• Mix well with stand mixer or hand held mixer.
• Let batter sit 5 minutes before pouring it into the muffin cups.
• Fill each muffin cup. The number of muffins you get will depend on how big you make them. You will likely have additional batter to make more than 12
• Bake in the oven for 30 minutes on 325 degrees.
• Cool, serve and enjoy!

Notes