Savory spiced pumpkin muffins (vegan, gluten free, nut free)
These muffins make a great snack or addition to your lunch boxes. Spiced with ginger and cardamom, they have a warming flavor that is especially great for colder days. Plus they are vegan, gluten free and nut free!
Servings 10 muffins
Ingredients
- 200 g oat flour (gluten free if needed) (oats ground into a fine flour)
- 60 g chickpea flour
- 2 Tsp baking powder
- 1 Tsp baking soda
- 1/2 Tsp garlic powder
- 1/2 Tsp onion powder
- 2-3 Tsp fresh ginger or ginger powder
- 2 Tsp ground cardamom
- 1/2 Tsp salt
- 1/2 Tsp black pepper
- 200 ml vegetable broth *
- 1 Cup (240g) pumpkin purèe
- 2 Tsp apple cider vinegar
- 2 heaping Tbsp (40g) Tahini**
- 2 Tbsp extra virgin olive oil
- 2 Tbsp mixed sunflower and pumpkin seeds for sprinkling on top, optional (but recommended)
Instructions
- Start by lining a muffin tin with 10 muffin forms and set aside. Preheat the oven to 200C.
- Meanwhile, add the oat flour, chickpea flower, baking powder and soda, salt, pepper and all the spices to a large mixing bowl.
- Then add the pumpkin purèe, vegetable broth, apple cider vinegar, Tahini and olive oil and combine until smooth and no clumps are left.
- Divide the batter between the muffin forms, sprinkle each muffin with the seed mix if using and bake for around 20-25 minutes until golden.
- Insert a wooden skewer to test if they are baked through. It is okay if it does not come out completetly clean, however the center should not be too wet anymore.
- Remove the muffins from the oven, let cool completely then remove them from the tin. Store in the fridge for up to 4 days or freeze them for 2-3 months. Enjoy!
Notes
*For a quick version, add 2/3 of a Tsp of vegetable broth powder and just add the 200ml of water instead of ready made broth.
**If you or the people you share these muffins with cannot eat any sesame, you could swap the tahini for sunflower butter.