Vegan Low FODMAP Pumpkin Muffins
Vegan Low FODMAP Pumpkin Muffins are gluten-free, dairy-free, and egg-free, but full of sweetness and spices. Perfect with a cup of tea on a cool fall morning.
Servings 12 muffins
Ingredients
- 1 3/4 cups Low FODMAP Multigrain Flour Blend
- 3/4 cup granulated cane sugar
- 1 tablespoon baking powder
- 1 teaspoon xanthan gum or guar gum
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1/2 cup coconut oil
- 1 cup pumpkin puree
- 1/2 cup unsweetened almond milk
- 2 tablespoons maple syrup
Instructions
- Preheat oven to 350 degrees F. Line or grease a 12-cup standard muffin pan.
- In a large bowl, combine the flour, sugar, baking powder, gum, salt, cinnamon, nutmeg, ginger and cloves. Stir well.
- In a medium saucepan, melt the coconut oil. Add the pumpkin, milk and maple syrup. Stir well. Pour the pumpkin mixture into the flour mixture and stir until there are no lumps.
- Fill each muffin cup about 3/4 full and bake for 20 to 25 minutes, or until muffins test done with a toothpick. Cool and enjoy.