Gluten Free Pumpkin Chia Muffins (also vegan)

Gluten Free Pumpkin Chia Muffins

My first attempt at gluten free, egg free, and dairy free baking was surprisingly successful.  I adapted this recipe for Pumpkin Chia Seed Muffins with gluten free flour and egg substitutes, and they actually turned out EDIBLE!  And my picky little one year old LOVES them!  Hallelujah.

These little muffins are packed with both nutrition and flavor.  Full of fiber and vitamin A, and they also have a good dose of iron and calcium.  They’re perfect for little toddlers, especially for breakfast or a snack.  Leo is pretty into them.

Because they only last for about a week, I cut this down to a half batch for convenience.  If you want to use a full can of pumpkin and get 24 muffins instead of 12, you can double this recipe.

gluten free pumpkin chia muffins nutrition label

Gluten Free Pumpkin Chia Muffins (also vegan)
Print Recipe
Servings Prep Time
12 muffins 15 minutes
Cook Time
45 minutes
Servings Prep Time
12 muffins 15 minutes
Cook Time
45 minutes
Gluten Free Pumpkin Chia Muffins (also vegan)
Print Recipe
Servings Prep Time
12 muffins 15 minutes
Cook Time
45 minutes
Servings Prep Time
12 muffins 15 minutes
Cook Time
45 minutes
Ingredients
Servings: muffins
Instructions
  1. Preheat oven to 350 degrees F and place paper liners into twelve muffin cups.
  2. In a small bowl, combine flaxseed meal and water, stir and let sit for 5 minutes.
  3. Combine flour, baking powder and baking soda, salt, cinnamon, ginger, nutmeg, and cloves in a small bowl.
  4. Mix together pumpkin puree, brown sugar, and vegetable oil until smooth.
  5. Add flaxseed meal mixture, and stir to combine.
  6. Combine dry and wet mixture and stir until smooth.
  7. Fill muffin cups and bake for 45 minutes.
Share this Recipe
 
Powered byWP Ultimate Recipe

Leave a Reply

Your email address will not be published. Required fields are marked *