This is a muffin version of the Gluten-free Vegan Pumpkin Bread I posted recently – and you know what? I think I like this version a LOT better.
I use 2 egg whites instead of the ground flax seed and water. Inspired by Gwyneth Paltrow’s GF Sweet Potato Muffin recipe, I’ve kicked up the spiciness a notch by adding a little Chinese 5-Spice powder. I am obsessed with that stuff!!
Gluten-free Pumpkin Muffins
Yield: 1 dozen
2 egg whites
1/2 c. coconut sugar
1/3 c. + 3 Tbs. unsweetened applesauce
1 c. pumpkin puree
1 Tbs. vanilla extract
1/2 c. coconut oil, melted (plus more for brushing)
2 c. All-Purpose Gluten-free Baking Mix ***SEE NOTE BELOW***
2 tsp baking powder
1 tsp baking soda
2 tsp. Chinese 5-spice powder
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground nutmeg
1/4 tsp. ground cloves
1/2 tsp. salt
This recipe uses a blend of brown rice flour, tapioca flour, millet flour, and xantham gum, which you can make yourself by clicking on the link above (or here). Other gluten-free flour blends may work just fine, whereas others may affect the results, leaving you with a gummy or chewy bread – NOT the texture we’re going for here. If you try another gluten-free flour blend, please leave a note in the comments below and let us know if it worked – or didn’t!
Preheat oven to 350 degrees. Line muffin tin with nonstick paper liners.
Combine the egg whites, coconut sugar, applesauce, pumpkin, vanilla, and coconut oil. Blend until combined.
In a separate bowl, combine the flour mixture, baking powder, baking soda, spices, and salt. Blend with a wire whisk or sift to incorporate. Add dry mixture to wet ingredients and stir just until combined.
Pour into prepared muffin tin and bake for 18-22 minutes, or until golden brown and center is set. Let cool in the pan on a wire rack.