GF vegan adaptation of The Best Pumpkin Muffins from Vegan with a Vengeance by Isa Chandra Moscowitz. Perfect for breakfast, lunch, snacks or supper.
Isa says "Everybody loves these muffins (You think I throw around phrases like 'the best' for nothing?)" I've only made a gluten free version of the original best pumpkin muffins. It took me two tries to get it right, and along the way, the recipe changed substantially. But they are still 'the best'! Especially with cranberries and walnuts added.
Total prep & cook time: 45 min
Nutrition Data, 90g Serving (1 muffin): 233 cal, 71 cal. from fat, 39g carb, 8g fat, 5g Sat. Fat, 114mg sodium, 1g fiber, 2g protein, 21g sugars, low sodium. Estimated glycemic load 26
Sad to say, it's best if gf baking cools completely before eating because the crumb is delicate and needs a chance to 'set'.
Use fresh cranberries if you can get them. I made these muffins in the summer, and used cranberries that we froze at Thanksgiving, plus a lonely can of pumpkin I found in the cupboard.
Frozen cranberries can be thawed enough to make them easy to chop, but not all the way or they'll be mushy and bleed into the batter.
You don't need to grease muffins cups if using paper liners. We like the parchment paper liners we buy at our local natural food store.
There are several brands of all purpose gluten free flour mixes (e.g. Hodgson's Mill, Bob's Red Mill), which vary greatly in ingredients. If you've found one that works for your baking, use that. OR you could use the ap gf flour mix we adapted from the Naturally Sweet and Gluten Free by Ricki Heller.
Xanthan Gum is a magical ingredient in gf baking - it replaces gluten, and helps both rising and binding. Check to see if XG is an ingredient in your ap gf flour mix befor adding XG to the recipe. If you are against xanthan gum, add an extra Tbsp ground flax seed.
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