Pumpkin Muffins for Those Who Need Dairy-free, Egg-free, & Gluten-free Treats

Although the recipe made 6 giant muffins, I am only taking 5. After all, I had to taste-test these.They are moist and so tasty. I can’t believe they are df, ef, and gf!

I am fairly new to this type of cooking. I don’t have all the different types of flours and other ingredients like xanthan gum. So I look for recipes that are easily modified with Pamela’s Baking Mix (gluten-free and wheat-free).

Oh, also I am a lazy cook. 🙂 These muffins don’t taste like a lazy cook made them though.

Ingredients for Muffins

• 1 1/2 cups Pamela’s Baking Mix (gluten-free, wheat-free)
• 1/4 cup (or so) Pamela’s Baking Mix – to flour pan
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 4 1/2 tsp Egg Replacer
• 6 Tbsp Earth Balance Vegan Buttery Stick
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground cloves
• 1/4 tsp freshly ground nutmeg
• 1 1/4 cup brown sugar
• 5 Tbsp water
• 1 cup pumpkin puree
• 1 tsp vanilla extract
• 1/4 cup coconut milk

NOTE: These would taste good with nuts and raisins. That’s how I will make them next time.

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Ingredients & Directions for Cinnamon Sugar Mixture Topping 

Whisk the following 2 ingredients into a small bowl:

• 2 tbsp sugar
• 1/2 tsp ground cinnamon or pumpkin pie spice

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Directions for Muffins

1. Preheat oven to 375F. Line a 6-cup Texas muffin pan with paper liners or lightly grease and flour (with Pamela’s Baking Mix)
2. Whisk together )1 1/2 C) flour, baking powder, salt and Egg Replacer (powder) in a medium bowl.
3. Put Earth Balance into a medium bowl and melt in the microwave. Whisk in cinnamon, cloves. nutmeg, and brown sugar until well mixed. I put the brown sugar in now so that there are no lumps since it kind of “dissolves.”
4. Stir in the water, pumpkin puree and vanilla extract.
5. Stir in half of the flour mixture, followed by all of the milk.
6. Stir in remaining flour mixture, mixing just until everything is combined.
7. Divide batter evenly into prepared muffin cups.
8. Top generously with cinnamon-sugar topping mixture.
9. Bake for 20-25 minutes, until a toothpick or knife inserted into the center of the muffin comes out clean.
10. Let muffins cool on a wire rack.

NOTE: I didn’t make up the Egg Replacer “eggs” separately. I put the Egg Replacer powder in with the flour mixture. I put the water in with the pumpkin puree mixture. I got this tip from Blessed Vegan Life.

This recipe is adapted from Baking Bites Espresso Spice Pumpkin Muffins.

BTW – Happy Thanksgiving 2012!

Related Posts . . . 

1. Impossible Pumpkin Pie (dairy-free, gluten-free, egg-free) Pie bakes its own crust.
2. Peach Cobbler (dairy-free, gluten-free, egg-free)
3. Pie Crust & Pumpkin Pie Filling (dairy-free, gluten-free, egg-free)
4. Recipe Index for Fruitful Words