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Vegan Gluten-Free Pumpkin Berry Muffins Recipe

Looking for an easy Vegan Gluten-Free Pumpkin Berry Muffins recipe? Learn how to make Vegan Gluten-Free Pumpkin Berry Muffins using healthy ingredients.


Submitted by anng27

Makes 12 servings



Just like Karina says, but with a little less sugar and fresh berries. http://glutenfreegoddess.blogspot.com/2007/11/pumpkin-berry-muffins.html

Recipe Ingredients for Vegan Gluten-Free Pumpkin Berry Muffins

1/2 cup extra light olive oil or vegetable oil
1 cup canned organic pumpkin puree
1/4 cup molasses
1/2 cup raw sugar
2 teaspoons vanilla extract
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/2 cup cornmeal
1/2 cup organic buckwheat flour
1/2 cup tapioca starch
1/2 cup sorghum flour
1/2 teaspoon sea salt
2 1/2 teaspoons baking powder
1 teaspoon xanthan gum
4 tablespoons organic apple juice
1 1/4 c fresh cranberries

Recipe Directions for Vegan Gluten-Free Pumpkin Berry Muffins

  1. Preheat the oven to 375 degrees F. Line a 12-cup muffin tin with paper cups. (I used a non-stick pan and no paper.)

  2. In a large mixing bowl, add the oil, pumpkin puree and molasses, and whisk to combine. Add the brown sugar, vanilla extract, cinnamon, nutmeg and allspice; and whisk to combine.

  3. In a separate mixing bowl whisk together the cornmeal, buckwheat, tapioca starch, potato starch, sea salt, baking powder, and xanthan gum. (I just added the individual dry ingredients to the stand mixer after mixing the wet.)

  4. Using a rubber spatula or wooden spoon, add the dry ingredients into the wet; and stir by hand just enough to make a smooth batter. Add the apple juice a tablespoon at a time to make the batter less stiff. You want a batter that is thicker than cake batter, and not runny. We live at high altitude in the desert, so our flours are very dry- if you live in a more humid climate, you may need less liquid in your batter.

  5. Fold in the frozen berries and quickly combine. (If you use room temperature berries, pat them dry first; and decrease the baking time by five minutes.)

  6. Drop the batter by spoonfuls into the twelve muffin cups.

  7. Decrease the oven temperature to 350 degrees- and bake the muffins on a center rack for about 20 to 25 minutes or so, until the tops are firm to the touch and golden. Check with a wooden pick, if necessary; if it emerges clean, the muffins are done.

  8. Remember, Dear Reader, I bake at high altitude, so please use your own tried-and-true guidelines for baking times.

  9. Place the muffin pan on a wire to cool for five minutes, then remove the muffins from the baking tin and pop them on to a wire rack to continue cooling.

Categories

Berries, Breads, Brunch, Dessert, Side Dish, Snacks, Thanksgiving, Bake, Vegetarian, Gluten-Free

Nutrition Facts
Serving Size 84.4g
Amount Per Serving
Calories
229
Calories from Fat
87
% Daily Value*
Total Fat
9.7g
15%
Saturated Fat
1.9g
9%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
86mg
4%
Potassium
309mg
9%
Total Carbohydrates
35.1g
12%
Dietary Fiber
2.7g
11%
Sugars
14.2g
Protein
2.0g
Vitamin A 64% Vitamin C 7%
Calcium 7% Iron 8%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
C
  Good points
  • No cholesterol
  • Low in sodium
  • Very high in vitamin A
  •   Bad points
  • High in sugar
  • Contains alcohol
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