Ok, so, I have a confession to make.
I’m scared of muffins. No, Seriously. Cupcakes I can do. Cake, no problem. Brownies, got it. Muffins? not so much. I tried once- there’s a carrot muffin on here somewhere thats um… passable. but its really not much of a muffin. I wanted something with a soft pillowy kind of crumb, that wasn’t really heavy and grainy and sticky. I wanted a freakin muffin.
This past weekend my best buddy K mentioned these amazing pumpkin chia muffins she made that she saw on the Oprah website (oooh oprah!). And for some reason I decided this was ridiculous, I want to eat pumpkin muffins too, I Must End the Muffinless Madness.
So uh… after an entire Sunday of baking way too many batches, I’ve ended up with recipes to make everyone happy. Primal peeps- grain free? I got you covered. Nut free Vegan bakers? I got you covered too! There’s something for everyone today. :) Sooo… Enjoy them. They’re delicious. ( Better darn well be because I have a freezer packed with several dozen of them that will last me at least a few months ;) )
So, first you have the Nut Free Vegan Pumpkin Muffins, and scroll down a bit, you’ll get the Grain Free version. I personally like the grain free one best because I can eat them and still feel awesome afterwards (cue the angellic chorus someone !). Here we go!
NOTE: SCROLL DOWN for Grain Free Version
MyRealFoodLife.com
Nut Free, Gluten Free, Vegan Pumpkin Muffins
NOTE: Because of the additional flour this version has over the other version, you may want to increase the spices for a stronger spicy flavour. I like them, but just in case :)
Dry Ingredients
- 2/3 cup light sorghum flour
- 1/3 cup white rice flour
- 1/4 cup potato starch
- 1/4 cup plus 4 tbsp chickpea flour
- 3/4 cup coconut sugar
- 2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp nutmeg
- 1 tsp ground ginger
- 2 tsp cinnamon
- a few grates of black pepper
Wet Ingredients
- 2 cups pumpkin puree
- 2 tbsp finely ground chia seed
- 4 tbsp psyllium husk (not ground!)
- 1/3 cup melted virgin coconut oil ( or grapeseed oil)
- 1 tbsp apple cider vinegar
- 1 tbsp vanilla
- 1 cup water
Directions- Nut Free Pumpkin Muffins
- Mix the dry ingredients- make sure to mix them through a fine mesh sieve to take out all the lumps. You might get some leftover bits, throw them in a coffee grinder. You have to mix this as thoroughly as you can.
- In a separate bowl, mix the wet ingredients. Start with mashing the chia and psyllium into the pumpkin thoroughly, then add in the other ingredients in the order they are listed.
- Dump the dry ingredients into the wet ingredients, amd mix well. The batter will be thick and hold together.
- Using an ice cream scoop, drop batter into muffin cups (use the cups, I tried without and the muffins didn’t rise well).
- Bake at 350 for 25 min, or for additional 5 min increments until they are solid.
- Remove from pans and let cool completely (about 20 min) before eating.
SCROLL DOWN for Grain Free Version
MyRealFoodLife.com
Pumpkin Muffins
Grain Free, Vegan Primal Style, Egg Free, Dairy Free
NOTE: I needed to use a starch to pull the muffins together- so its not completely primal. I used potato starch since its grain free and its the fluffiest but you can use a non- nightshade like arrowroot starch. I find these are really moist muffins,- they’re great- but in case you want them a touch drier, either reduce the water, or if you can have eggs, you might want to add one or two, or increase the psyllium husk.
Dry Ingredients
- 1 cup almond flour
- 3/4 cup coconut flour
- 1 cup coconut sugar
- 1/2 cup potato starch
- 2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp nutmeg
- 1 tsp ground ginger
- 2 tsp cinnamon
- a few grates of black pepper
Wet Ingredients
- 2 cups pumpkin puree
- 2 tbsp ground chia seed
- 3 tbsp psyllium husk
- 1/4 cup melted virgin coconut oil
- 1 tbsp apple cider vinegar
- 1 tbsp vanilla
- 3/4 cup water
- Mix the dry ingredients- make sure to mix them through a fine mesh sieve to take out all the lumps. You might get some leftover bits, throw them in a coffee grinder. You have to mix this as thoroughly as you can.
- In a separate bowl, mix the wet ingredients. Start with mashing the chia and psyllium into the pumpkin thoroughly, then add in the other ingredients in the order they are listed.
- Dump the dry ingredients into the wet ingredients, amd mix well. The batter will be thick and hold together.
- Using an ice cream scoop, drop batter into muffin cups (use the cups, I tried without and the muffins didn’t rise well).
- Bake at 350 for 30 min, or for additional 5 min increments until they are solid.
- Remove from pans and let cool completely (about 20 min) before eating.
