Grain-free, oil-free, nut-free and vegan chickpea flour pumpkin muffins made in one bowl! They are moist, tender, and fragrant with pumpkin pie spice.
A Healthy New Take on Pumpkin Muffins
It was tough. Much as I wanted to share some pumpkin recipes, I forced myself to delay until Labor Day came and went.
I launchmade it! Prepare for a full-tilt pumpkin launch, everyone :). I love pumpkin just that much.
First up? How about some super-simple (make that 1-bowl, 3 minutes of preparation simple) pumpkin muffins! They happen to be:
91 calories apiece
Most of all, they are delectable!
Grain-Free & Egg-Free Muffins Made with Chickpea Flour
Chickpea flour is the answer to how these perfect little muffins can be grain-free, nut-free and vegan. It’s a wonder-flour, if ever there was one.
Like my zucchini chickpea flour muffins, this recipe is oil-free, yet still moist, tender, and rich with nutritious fats thanks to a combination of plenty of vegetables (in this case, pumpkin) and flaxseed meal (hello, healthy omega-3 fatty acids).
Making them is a breeze. In a single bowl, combine chickpea flour, flaxseed meal, pumpkin pie spice, baking powder and salt. Add the pumpkin, some water and vanilla, and then whisk or stir until the batter is completely smooth.
Divide the batter between 8 lined cups of a standard muffin tin (they will be about 1/2 to 2/3 full). Be sure to use all 8 cups; the muffins will not rise properly if the cups are filled too full.
Another tip: I find that pumpkin muffins (of all varieties, not just grain-free, vegan ones) tend to stick to the paper or foil liners. My solution? Give the interiors of the liners a spritz of cooking spray (sides and bottom) before filling with batter.
If you like, add some crunch by sprinkling the tops with a few pepitas (green pumpkin seeds).
After a brief bake in a 350F oven, you have some seriously autumnal muffins for the day (or week) ahead!
You will want to grab and eat one immediately, but resist: let them cool (completley) on a wire rack before digging in.
I predict you will make these muffins multiple times, so have fun experimenting with add-ins, if you like. My favorites are dried cranberries, and miniature dark chocolate chips. Yum.
Add the pumpkin, water and vanilla to chickpea mixture, stirring until well-blended.
Divide batter evenly between the 8 prepared muffin cups (do not overfill, use all 8 cups). If desired, sprinkle tops with a few pepitas.
Bake in the preheated oven for 14 to 17 minutes until tops are firm to the touch, and a toothpick inserted near the center of a muffin comes out with only moist crumbs attached
Storage: Store the completely cooled muffins in an airtight container at room temperature for 2 days, the refrigerator for 1 week, or the freezer for up to 6 months.
Tip: Pumpkin muffins tend to stick to the paper or foil liners. To prevent this, give the interiors of the liners a spritz of cooking spray (sides and bottom) before filling with batter
Sweetener Options: An equal amount of your favorite granular or liquid sweetener can be used in place of the coconut sugar. If using a liquid sweetener, decrease the total amount of water to 1/4 cup (60 mL).
Can I make this recipe in a pan? If yes, what size is suitable?
Friday 14th of May 2021
This should work well in a 9-inch square baking pan (or a 9 or 10 inch round pan) (bake 10 minutes longer to start). A loaf pan will be less successful (it will not rise as well when the batter is too deep)
Vegan & Grain-Free Hummingbird Muffins | power hungry
Made on a whim after finding a can of forgotten pumpkin in the cupboard. Added some mini chips and a few dried cranberries (also found in the cupboard ;) LOVE them, even though it’s not pumpkin season. Thank, going to enjoy for breakfast in days to come
Thursday 13th of August 2020
I eat pumpkin year-round, too, Nikki! Glad you gave these a try and liked them!