Do you prefer canned pumpkin or fresh pumpkin? I enjoy both but for this Easy Pumpkin Muffin Recipe, can pumpkin is the winner! Made with can pumpkin, brown sugar, and gluten-free flour, these Easy Pumpkin Muffins are not only sweet but healthy! Perfect for a Fall breakfast or Halloween dessert!
Grab a small bowl and make your flaxseed egg by adding 1 tablespoon and 3 tablespoons of water to a bowl. Mix well until fully combined. The mixture will thicken up until a gel-like consistency. Set aside.
In a separate bowl mix together your wet ingredients; your pumpkin puree, vanilla extract, coconut oil, apple cider vinegar, plant-based milk, lemon juice, and flaxseed egg. Mix together until fully combined,
Add your wet ingredients to your dry ingredients and mix until fully combined. DO NOT OVER MIX to prevent a dense cupcake.
Lightly grease your muffin tin cups with oil and transfer the mixture between 8 muffin cups.
Bake in the oven for 20 minutes until risen and an inserted skewer comes out clean. Best serve when fresh but will keep in the fridge for a few days and they also freeze really well! Enjoy alone or with some Crockpot Apple Butter. Enjoy!
Depending on how much you like pumpkin spice you can add more or less.
Not a fan of pumpkin?
No problem...use sweet potatoes instead! Taste really well with Crockpot Apple Butter!
Xanthan gum is a carbohydrate created through fermentation. A strain of bacteria, called "Xanthomonas campetris", is added to the sugar to create a slimy substance, which works as a colorless and tasteless thickener and stabilizer. It works wonders in gluten-free vegan baking. If you have a hard time finding this ingredient, or just feel uncomfortable with the ingredient you can either try this recipe without it (relying on the apple cider vinegar and flaxseed egg) or use a gluten-based flour like spelt flour or whole wheat flour instead of almond and gluten-free flour.