Print

Vegan Coconut Flour Pumpkin Muffins {grain-free}


  • Author: Camilla
  • Prep Time: 5 mins
  • Cook Time: 25 mins
  • Total Time: 30 mins
  • Yield: 10 muffins 1x

Description

Your new favorite breakfast on the go: vegan coconut flour pumpkin muffins! They are easy-to-make, grain-free, gluten-free and so delicious.


Scale

Ingredients

  • 1/2 cup coconut flour
  • 3/4 cup (90 g) chickpea flour
  • 3/4 teaspoon baking soda
  • 1 and 1/4 teaspoons pumpkin pie spice
  • 1/4 teaspoon fine sea salt
  • 1 cup (250 mL) water
  • 1/2 cup (125 mL) unsweetened pumpkin puree
  • 3 tablespoons(45 mL) oil (I used avocado oil)
  • 1/4 cup coconut sugar (or brown sugar)
  • 1 and 1/2 teaspoons vanilla extract
  • 1 teaspoon apple cider vinegar

Instructions

  1. Preheat oven to 350F. Line 10 cups of a standard muffin tin with paper liners.
  2. In a small bowl, whisk together the coconut flour, chickpea flour, baking soda, pumpkin pie spice, and salt.
  3. In a large bowl, whisk in the water, pumpkin, oil, coconut sugar, vanilla and vinegar. Add the coconut flour mixture, stirring until blended.
  4. Divide batter evenly between lined muffin cups.
  5. Bake in the preheated oven for 22 to 25 minutes until puffed and surface appears dry. Transfer to cooling rack and cool completely in pan.

Notes

Storage: Store in an airtight container at room temperature for 1 days, the refrigerator for 1 week, or the freezer for 3 months.

  • Category: Muffins, Bread, Brekafast

Nutrition

  • Serving Size: 1 muffin
  • Calories: 112
  • Sugar: 6.1g
  • Sodium: 157 mg
  • Fat: 5.3 g
  • Saturated Fat: 0.7 g
  • Carbohydrates: 8 g
  • Fiber: 3.7 g
  • Protein: 2.6 g
  • Cholesterol: 75 mg

Keywords: coconut flour, chickpea flour, pumpkin, muffins, grain-free, gluten-free, healthy

Do NOT follow this link or you will be banned from the site!