These gluten-free vegan pumpkin carrot muffins are crazy-good! The love children of pumpkin bread and carrot cake, you won’t be able to eat just one, and neither will anybody else whom you let taste them! They are pretty moist in the middle; to make them more cake-like, bake them a bit longer, in a slightly slower oven.
Links in the ingredients list are to the product on Amazon, in case it’s not readily available in your area.
Gluten-Free Vegan Pumpkin Carrot Muffins
– makes 12 to 18 muffins, depending on size
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1 3/4 cups gluten-free all-purpose flour
1 1/4 cup vegan sugar
1 Tablespoon baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon powdered ginger
1/4 teaspoon ground allspice
1/8 teaspoon ground cloves
1/2 cup shredded carrot
1/2 cup organic walnut pieces
Preheat oven to 400 degrees, and grease your muffin tins.
Combine the wet ingredients (pumpkin, soy milk, oil, and molasses) until well mixed. Sift (or at least mix) together dry ingredients, and then mix them into the wet ingredients. Add shredded carrots and walnuts.
Bake at 400 for about 20 minutes, or until done. If you prefer them less moist in the center, bake at 375 for 25 minutes.
These are so yummy that they may be gone before they are even cooled!
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