GLUTEN FREE, VEGAN PUMPKIN MUFFINS

#myrecipe

By Anjali Bishnoi

May, 10th

603

Servings

12 persons

Cook Time

1 hr

Ingredients

9 - 11

Ingredients

All purpose flour 2 Cups
Baking Powder 2 tsp
Baking soda 1 tsp
Pumpkin pie spice 2 tsp
Salt 1/2 tsp
Apple Cider Vinegar 1 tsp
Coconut Oil 2 tbsp
Almond milk 1 Cup
Maple Syrup 1/2 Cup
Pumpkin Puree 3/4 Cup
Raisins 1/2 Cup

Instructions

Pre-heat oven to 350 degrees lightly grease a muffin tin. Mix together the flour, baking powder, baking soda, pumpkin pie spice, and salt in a large mixing bowl.
In a separate mixing bowl, whisk together the apple cider vinegar and almond milk till frothy. Mix in the oil, syrup, and pumpkin puree. Pour the wet ingredients into the dry ingredients and mix till they’re just combined—don’t overmix. Fold in the raisins
Spoon the batter into muffin tins and bake for about 20- 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Muffins will keep for up to three days in an airtight container, or can be frozen.

Other recipes

Rajsthani Makki Dhokla

517

Jan, 9th

Rajasthani Makki ka dhokla is a spongy and savoury steamed cake recipe.This healthy dish is a bliss to have on cold days. The dhokla is served as a whole, but you can cut them into pieces.In Rajsthan, it is usually eaten with Urad Dal or Panchmel Dal, Buttermilk,Rajasthani Kadhi.You can also serve it as a snack with Green Chutney or Lahsun Ki Chutney.