pumpkin bread is one of my favorite baked goods and i wanted a recipe that my little one could enjoy as well. i found this vegan pumpkin muffin recipe and tweaked it with my child’s allergy restrictions. the original recipe was sweeter than i liked so i reduced the sugar and i added some pumpkin seeds to give the muffins a little crunchy texture.
little one had fun brushing, mixing and counting pumpkin seeds to put in each pumpkin. we had muffins for dessert and extra to save for future treats. love ’em!
- muffin pan
- pastry brush
- hand blender, optional
- 1¾ cup gluten free flour
- ⅓ cup white sugar
- ¼ cup agave – or-
⅓ cup light brown sugar
- 1 tablespoon baking powder
- ¼ tsp salt
- 2½ teaspoon cinnamon
- 1 cup pumpkin puree
- 2 teaspoon vanilla
- ½ cup milk
- ½ cup olive oil
- ½ cup pumpkin seeds or pepitas
preheat oven to 375 degrees. using a pastry brush, lightly coat the muffin pan with oil. set aside.
combine flour, sugar, baking powder, salt and cinnamon. then add pumpkin, vanilla, milk and olive oil to mixture. optional, use hand blender to mix thoroughly.
fill muffin pan, each ⅔ full with mixture. add 5-10 pumpkin seeds for each muffin, sprinkling them around so they are not only in one part of the muffin. push some of the seeds to the middle of the mixture.
bake for 16-20 minutes or until a toothpick inserted comes out clean. set outside to cool for 10 minutes before removing from pan.
save any remaining muffins in a ziplock bag and put in freezer.
resource: Best-Ever Vegan Pumpkin Spice Muffin by Apple of My Eye