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The Perfect Pumpkin Muffins (GF/V)

adapted from Rainbow Nourishment's already fabulous recipe, these perfectly plump fluffy muffins were a hit with Imagine Cincinnati's "Care-Free Fridays" Family Playgroup today! I'll be writing more on my time there in a separate blog post, but wanted to get this out now since the recipe was so heavily requested!



Ingredients

Wet ingredients for pumpkin muffins

  • 15 ounces pumpkin puree, canned or homemade

  • 1 cup packed light brown sugar, cane sugar or coconut sugar

  • ½ cup neutral oil (I prefer grapeseed oil)

  • ¾ cup dairy-free milk (I used Planet Oat Oatmilk)

  • 1 teaspoon vanilla extract, optional

Dry ingredients for pumpkin muffins

  • 3 cups gluten-free flour (I use Pamela's)

  • 2 teaspoons pumpkin pie spice, (note 1 for homemade blend)

  • 1 Tablespoon baking powder

  • ¼ teaspoon baking soda

  • Pinch of salt, optional

Crumb topping (optional)

  • ½ cup gluten-free flour (I use Pamela's)

  • ¼ cup raw pumpkin seeds and/or oats

  • 3 Tablespoons vegan butter (I use Country Crock)

  • 2 Tablespoons packed brown sugar, cane sugar or coconut sugar

  • ¼ teaspoon pumpkin pie spice or ground cinnamon


Instructions

  • Preheat your oven to 350°F. Prepare a 12-cup muffin pan with liners or butter.

Preparing the pumpkin muffins:

  • Add the wet ingredients to a large mixing bowl and whisk until combined. Add the dry ingredients to the wet batter and mix until there are no big lumps. Make sure you don't overmix the batter.

  • Use an ice cream scoop or a spoon to divide the batter in your muffin pan. The batter should fill each cup almost entirely.

To make the crumb topping (optional):

  • Add all ingredients for your crumb topping to a mixing bowl (use the same bowl that you used for your batter to minimize dirty dishes). Mix with a spoon or your fingertips until combined and the mixture is flaky and crumbly.

  • Generously sprinkle the crumb topping onto your muffins.

Baking and storing the muffins:

  • Bake the muffins for 25-28 minutes or until you can insert a toothpick in a muffin and it comes out completely clean.

  • Allow the muffins to cool in the muffin pan for 10 minutes (or until they aren't too hot to handle). Remove the muffins and allow them to cool on a wire rack.

  • Enjoy the muffins warm or at room temperature. They're perfect by themselves or with some vegan butter.

  • Store leftover muffins in an airtight container at room temperature for 3-4 days, in the fridge for up to 5 days or in the freezer for up to 1 month. If the crumb topping softens, you can reheat the muffins in the oven for 10 minutes at 320°F or until heated through.


Notes

  1. For homemade pumpkin spice, use 2 teaspoons ground cinnamon, ¼ teaspoon ground nutmeg, ¼ teaspoon ground ginger, and (optional) ½ teaspoon ground cloves.


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