Vegan Pumpkin Muffins (gluten-free, whole grain options)

I first posted these vegan pumpkin muffins in 2014 (and called them vegan pumpkin donuts) but wanted to repost them to include a gluten-free option. I never post pumpkin recipes this early but it was either these muffins or nothing, so I chose the muffins. :)

If you want something that’s grain-free, check out my paleo pumpkin donuts and just make them with a regular-sized muffin pan!

If you make the gluten-free version and they’re a little weird or gummy straight out of the oven, just let them sit a while (maybe 1-3 hours) and they’ll somehow magically straighten themselves out!

Something I discovered when remaking them is that dipping them in butter or coconut oil is totally unnecessary to get the cinnamon sugar to stick. When you use butter, it’s like you actually have to dip them twice in the sugar because the first go around, the butter absorbs it all and it kind of disappears.

So unless you want them buttery and full of sugar, then just forget about the butter!

When these pumpkin muffins come out of the oven, they look kind of funky texturally but they’re perfectly moist and have an awesome texture. A lot of the reviewers have commented on their fluffiness, but for me… they’ve always come out a little dense! But dense in a good way.

Ingredients

• For the donut holes:
• 3/4 cup + 2 tablespoons (109 grams) whole wheat flour, whole spelt flour or all-purpose flour or for a gluten-free version, use 3/4 cup + 2 tablespoons (119 grams) of this Gluten-free 1-to-1 Baking Flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 3/4 teaspoon cinnamon
• 1/4 teaspoon ginger
• 1/4 teaspoon nutmeg
• 1/8 teaspoon cloves
• 1/4 cup (56 grams) coconut oil, melted or canola or olive oil
• 1/2 cup (120ml) maple syrup
• 3/4 cup (182 grams) pumpkin puree, room temperature
• For the cinnamon sugar coating (the butter actually isn't needed! See post for more details):
• 1/4 cup (50 grams) granulated sugar (make sure to use vegan certified sugar for a vegan version)
• 1 teaspoon ground cinnamon
• 2-3 tablespoons (28-42 grams) unsalted butter (vegan butter or coconut oil for a dairy-free or vegan version), melted – optional 1

Directions

1. Preheat the oven to 350°F (175°C) and line muffin pan with 6 muffin liners.
2. In a medium bow, mix together the dry ingredients (flour through cloves). Set aside.
3. In a large mixing bowl, stir together the oil, maple syrup and pumpkin.
4. Add the dry mixture to the wet one and stir just until combined.
5. Divide among the liners and bake for 25-30 minutes or until a toothpick inserted in the middle comes out clean.
6. Invert the muffins onto a wire rack to partially cool, about 5 minutes, while you prepare the cinnamon sugar topping. Remove the muffin liners.
7. Mix together the sugar and cinnamon in a small bowl. Dip the tops and sides of the mini muffins in the butter (if using) and then roll in the cinnamon sugar.
8. If you make the gluten-free version and they're a little weird or gummy straight out of the oven, just let them sit a while (maybe 1-3 hours) and they'll somehow magically straighten themselves out!
9. Can be stored in an airtight container in the refrigerator (if you used butter) or at room temperature (if you didn't use butter) for up to 3 days.

Notes
If you use unrefined instead of refined coconut oil, these will taste coconut-y.

for complete method please clikck : https://www.texanerin.com/vegan-pumpkin-muffins/#_a5y_p=2581718

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