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Pumpkin Muffins: Egg Free, Milk Free, Gluten Free, And Yum!
Oat Flour @ Amazon
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.
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)
- Preheat oven to 350º.
- Prepare a 12 count muffin tine with baking spray or paper cups.
- Place pumpkin in a medium-sized bowl with a well in the center.
- *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.)
- Mix in room temperature orange juice and the orange extract.
- Soften/liquify coconut oil and blend it into the pumpkin mixture.
- Blend in the sugar and honey.
- Mix dry ingredients together in a separate bowl.
- Add dry ingredients to the pumpkin mixture. Batter will be thick.
- 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.
Do you need recipes that are designed to meet dietary restrictions?
❀ Nutty Topping for Pumpkin MuffinsClick thumbnail to view full-size
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.
Super Pumpkin Recipe: Easy Instruction from an Executive Chef
Some New GF Recipes:
Roasted Pumpkin Seeds:
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