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Savory Gluten-Free Pumpkin Muffins

Gluten-free and full of flavor, these savory vegan muffins are a welcome breakfast treat as well as the perfect accompaniment for soup or salads.

Gluten-free and full of flavor, these savory vegan muffins are a welcome breakfast treat as well as the perfect accompaniment for soup or salads.
Gluten-free and full of flavor, these savory vegan muffins are a welcome breakfast treat as well as the perfect accompaniment for soup or salads.

Savory Gluten-Free Pumpkin Muffins

Yields 12 muffins

Ingredients:

  • Egg substitute equivalent of 2 eggs

  • 1/2 cup canned pure pumpkin

  • 1/2 cup grated vegan cheese of your choice

  • 1/2 cup finely chopped onion

  • 1 tablespoon finely chopped chives

  • 2 tablespoons granulated sugar

  • Generous pinch of salt

  • A few grinds black pepper

  • 1-1/2 cups chickpea flour

  • 1 tablespoon baking powder


Directions:

  1. Preheat oven to 400 degrees F. and grease a 12-cup muffin pan.

  2. In a large bowl, whisk together egg replacement and pumpkin. Stir in cheese, onion, chives, sugar, salt, and pepper.

  3. In a medium bowl, stir together flour and baking powder.

  4. Add flour mixture to pumpkin mixture, stirring until moistened.

  5. Pour batter evenly into muffin cups. Bake for 25 to 30 minutes or until lightly browned.

  6. Let cool in pan for 5 minutes then invert onto a wire rack to continue to cool.

  7. Serve warm or allow muffins to cool completely and store in an airtight container for up to 2 days.


More tasty vegan baking recipes!
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