Pumpkin Muffins: Egg Free, Milk Free, Gluten Free, And Yum!

A free (for all three) muffin recipe that is full of flavor!
A free (for all three) muffin recipe that is full of flavor! | Source

Egg Free Pumpkin Muffins? Gluten Free? Cow Milk Free? How Can They Be Yum?


We love pumpkin recipes so we enjoy them throughout the year, not just in the fall season. Now that I’m focused on experimenting with recipes using ground golden flax seed as an egg substitute it’s only natural that I give it a go with pumpkin, thus, these pumpkin muffins with ginger.

If you read my first hub on using flax as an egg substitute you know that I’m not trying to eliminate eggs from our diet, just reduce the amount we eat. I’m also experimenting with cow milk replacements such as almond milk and coconut oil, and gluten free flours such as oat and garbanzo flours.

Some of the benefits of knowing about this egg replacement are that flax seed is good for us, we might run out of eggs and need a substitute, and getting extra fiber into our meals is a smart move, especially for our desserts. Of course, the recipes have to be good, and so far I’ve been hitting home runs.

Don’t simply take my word for it, though. Give this pumpkin muffin with ginger a try to see for yourself that egg free, cow milk free, and gluten free baking and eating can be far better than anyone can convince you of aside from trying it for yourself.


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❀ Egg and Cow's Milk Free, Gluten Free Pumpkin Muffins = Golden YumGF Ingredients For Pumpkin MuffinsFlax Seed is a Fabulous Egg ReplacementCan You Smell These Hot Pumpkin Muffins?A Plate of these Pumpkin Muffins is Difficult to Resist
❀ Egg and Cow's Milk Free, Gluten Free Pumpkin Muffins = Golden Yum
❀ Egg and Cow's Milk Free, Gluten Free Pumpkin Muffins = Golden Yum | Source
GF Ingredients For Pumpkin Muffins
GF Ingredients For Pumpkin Muffins | Source
Flax Seed is a Fabulous Egg Replacement
Flax Seed is a Fabulous Egg Replacement | Source
Can You Smell These Hot Pumpkin Muffins?
Can You Smell These Hot Pumpkin Muffins? | Source
A Plate of these Pumpkin Muffins is Difficult to Resist
A Plate of these Pumpkin Muffins is Difficult to Resist | Source

Ingredients for Free Pumpkin Muffins

  • 1 16 Ounce Can Pumpkin, Not Pie Filling
  • 1 Flax Seed Replacement Egg, *See Number 4 in Instructions Below (and the last link in the last paragraph for more information)
  • 1 Tablespoon Water
  • 1/4 Cup Orange Juice, Fresh Squeezed and Room Temperature is Best
  • 1/4 Teaspoon Orange Extract
  • 1/2 Cup Full-Flavor Coconut Oil, Softened or Melted
  • 1/2 Cup Sugar
  • 1/2 Cup Honey
  • 1 Cup Garbanzo Flour, Room Temperature
  • 1/2 Teaspoon Baking Powder
  • 1 Teaspoon Baking Soda
  • 1/2 Teaspoon Salt, Optional
  • 1/4-1/2 Teaspoon Ground Ginger, Use Amount Depending on Your Taste

Pumpkin Muffins (Sans Egg, Cow's Milk, Gluten)

5 stars from 2 ratings of Free Pumpkin Muffins

Instructions

  1. Preheat oven to 350º.
  2. Prepare a 12 count muffin tine with baking spray or paper cups.
  3. Place pumpkin in a medium-sized bowl with a well in the center.
  4. *For flax seed egg replacement grind 1 tablespoon golden flax seed and put it in the center of the pumpkin. Add 1 Tablespoon water. (I only waited about 5 minutes before proceeding with this recipe.)
  5. Mix in room temperature orange juice and the orange extract.
  6. Soften/liquify coconut oil and blend it into the pumpkin mixture.
  7. Blend in the sugar and honey.
  8. Mix dry ingredients together in a separate bowl.
  9. Add dry ingredients to the pumpkin mixture. Batter will be thick.
  10. Divide batter into muffin cups and bake approximately 22 minutes. Do not over bake. Check early with a toothpick because garbanzo flour can brown quickly.

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❀ Nutty Topping for Pumpkin Muffins

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A Variety of Ground Nuts, Agave, and Almond MilkA yum topping that turned out like a thick icing.
A Variety of Ground Nuts, Agave, and Almond Milk
A Variety of Ground Nuts, Agave, and Almond Milk | Source
A yum topping that turned out like a thick icing.
A yum topping that turned out like a thick icing. | Source

Pumpkin Muffin Nut Topping


With a hint of ginger and a hint of coconut, the muffin does not need additional flavor, but I wondered about a nut topping.

Using four different nuts--Brazil nuts, pecans, almonds, and walnuts--I made a topping to try on these pumpkin muffins.

A few of each kind of nut pulverized into a chunky nut butter, a tablespoon of agave sweetener, and adding just enough almond milk to make the right consistency made an interestingly yummy topping.

It was definitely a keeper of an idea. However, thinning it with a little more almond milk and/or some chocolate syrup would allow a more elegant presentation than what you see in the photo.

The Beautiful Pumpkin!

I've posted some other great recipes using pumpkin, but these pumpkin muffins were extra good. Very dense and hearty, lovely for a cool morning (or evening), it is hard to believe that they really are gluten free.

The pumpkin balanced well with the garbanzo flour, neither overpowering the other, and the egg replacement experiment worked fabulously. I hope you get to enjoy them soon!


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❀ Does this pumpkin muffins recipe meet your dietary restriction needs? 52 comments

DonnaCosmato profile image

DonnaCosmato 4 years ago from USA

These sound yummy and any baked goods that include pumpkin are bound to appeal to me. I'm anxious to give them a go and see what the family thinks. I pinned this on Pinterest and voted it up!


gracenotes profile image

gracenotes 4 years ago from North Texas

These sound absolutely marvelous. Thanks for the recipe. I already have some ground flaxseed, and I am motivated to cook!


alipuckett profile image

alipuckett 4 years ago

Yum! I love baking with pumpkin. Every year around Halloween, I make a wonderful chocolate chip pumpkin bread that is to DIE for. These pumpkin muffins look like a wonderful all-natural, year-round delicious snack!


GALAXY 59 profile image

GALAXY 59 4 years ago from United Kingdom

Sounds wonderful! I will give this a try at the weekend.


RTalloni profile image

RTalloni 4 years ago from the short journey Author

DonnaCosmato:

Pumpkin is a year round treat! Hope you enjoy these muffins as much as we have. They freeze well, for a week at least. Taking them out at night so a treat is waiting the microwave in the morning is nice! I will try freezing them for a longer period of time eventually.

Thanks so much for sharing the recipe with others! I'm looking forward to hearing how well others like them--or not. :)


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