On: Gluten Free Vegan Pumpkin Muffins- Part II

This recipe has been quite popular on pinterest, thus in the spirit of thanksgiving, I sought to improve the recipe, with pleasing results. I primarily removed ingredients, making the prep time quicker and ultimately the muffins were more dense and delicious.

photo (1)



1 cup pureed pumpkin (I make mine from local organic pumpkins, see instructions below for creating your own puree, or use canned pumpkin)

3 tbs. olive oil

1 cup raw organic sugar

1/4 cup rice milk

1 tbs. gluten free vanilla extract

1 1/4 cup gluten free flour- I generally use coconut flour

1/2 tsp. baking soda

1 tbs. cinnamon

To make the puree:

Using a medium sized baking (sweet) pumpkin, cut in half and scoop away the seeds. (These of course may be baked with paprika and olive oil for a wonderful savory snack). Drizzle with olive oil and place concave side up on a cookie sheet. Bake at 350 degrees for approximately 45 minutes or until tender. Carefully remove the skins with a knife and place into a blender with approximately 1/2 cup rice milk. Blend until smooth.

To make the muffins:

Preheat oven to 375 fahrenheit. Line muffin tin with paper liners. Using an electric mixer, combine pumpkin puree with oil, sugar, rice milk, and vanilla. Sift in flour, baking soda, and cinnamon.

Fill liners in pain with mixture to just below the ledge.

Bake 20-25 min.

Makes 1 dozen muffins.

Enjoy, and have a very happy thanksgiving!



About runningyourbody

I am a Doctor of Physical Therapy (DPT), Certified Pilates instructor, and runner with celiac disease. I am passionate about educating people on running, pilates, and women’s health topics. I am trained in the treatment of pelvic floor dysfunction, as well as pre and post partum impairments. In my free time I can be found anywhere outside. I enjoy training for races with friends, cooking gluten free meals, and traveling with my husband. My goal is to share information with you in a lighthearted and enjoyable forum. I am always contributing fun and interesting posts on my blog. Feel free to check it out @ https://runningyourbody.wordpress.com/
This entry was posted in Recipes and tagged , , . Bookmark the permalink.

3 Responses to On: Gluten Free Vegan Pumpkin Muffins- Part II

  1. Debbie Centoni says:

    Thank you. Have a special holiday with your new addition xxoo

    Sent from my iPhone


  2. Pingback: On: How to prepare Gluten Free/ Dairy Free Pumpkin Puree | runningyourbody

  3. Pingback: The Best of Pumpkin for a Happy Gluten Free Thanksgiving | runningyourbody

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s