Gluten Free (Vegan) Pumpkin Spice Muffins

Gluten Free (Vegan) Pumpkin Spice Muffins

    2 Tbsp ground flax seed

    6 Tbsp water

    1 tsp Vanilla Extract


    1/2 cup Vermont Sugar Free Maple Flavored Syrup (can use brown rice syrup, treacle, corn syrup or regular maple syrup)

    1/4 cup Canola Oil

    1/4 cup Applesauce, unsweetened

    1- 15 oz can Pumpkin Puree

    2 cups Gluten Free All Purpose Baking Flour


    2 tsp Xanthan Gum

    1 tsp Baking Powder

    1 tsp Baking Soda

    1 tsp Cinnamon

    1/2 tsp Allspice, ground


    1/2 tsp Cloves, ground

    1/4 tsp Ginger, ground

    1/4 cup powdered sugar + 1 Tbsp water (optional)

    3/4 cup dried cranberries (optional)

    1/2 cup Walnuts (optional)

Directions

Preheat oven to 350 F. Generously grease or line muffin cups with paper liners and spray with cooking spray. Set aside. Beat Eggs, vanilla, honey, oil, applesauce and pumpkin together until well combined. Set aside. Mix all dry ingredients together. Then, stir in egg mixture; add raisins and nuts. Mix just until blended. Fill muffin cups 2/3 full. Bake for 12 to 15 minutes. Combine the powdered sugar and water to glaze if desired.

These can be slimmed down even more by increasing the applesauce by 2 Tbsp and reducing the oil by 2 Tbsp.

Makes 12 muffins.

If fruit or nuts are added, recipe will make 24 muffins.

Number of Servings: 12

Nutritional Info

  * Servings Per Recipe: 12

  * Amount Per Serving

  * Calories: 143.2

  * Total Fat: 5.7 g


  * Cholesterol: 0.0 mg

  * Sodium: 170.6 mg

  * Total Carbs: 22.9 g

  * Dietary Fiber: 3.7 g

  * Protein: 2.6 g

3pts for those of you who do WW.