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.
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Now, we try to use primarily organic ingredients, particularly for things like soy milk and vegetable oil, but of course that’s up to you.
You can also use a pre-blended spice mix, such as a pumpkin pie spice mix, rather than the spices we have listed out.
If you want to make them really special, frost them with a vegan vanilla or vegan cream cheese frosting. For even more specialness, you can then top them with some shredded coconut!
Thank you! ❤️
*Receipts will come from ISIPP.
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Gluten-Free Vegan Pumpkin Carrot Muffins
Ingredients
1 cup mashed pumpkin
1 cup unsweetened soy milk
1/2 cup vegetable oil
2 Tablespoons molasses
1 3/4 cups gluten-free all-purpose flour
1 1/4 cup 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 walnut pieces
Directions
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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