why make this recipe
Gluten Free Pumpkin Carrot Muffins are a delightful treat that blends the warm flavors of pumpkin and carrot into a soft, moist muffin. These muffins are not only gluten-free but also packed with nutrition, making them perfect for breakfast or a snack. With ingredients like almond flour and coconut sugar, they cater to various dietary needs while still delivering on taste. Plus, they are super easy to prepare, so you can whip them up in no time!
how to make Gluten Free Pumpkin Carrot Muffins
Ingredients:
- 1 1/2 cups blanched almond flour
- 1/2 cup oat flour
- 1 1/2 tsp cinnamon
- 1/2 tsp ground ginger
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 eggs
- 1/2 cup coconut sugar or light brown sugar
- 1/4 cup maple syrup
- 1/3 cup coconut oil, melted
- 1/2 cup pumpkin puree
- 2 tsp vanilla extract
- 3/4 cup carrot, grated
- 1/2 cup walnuts, chopped
- 2 cups raw cashews (soaked in warm water for at least 4 hours and drained)
- 1 lemon
- 2 tsp. cinnamon or pumpkin pie spice
- 2 tbsp. maple syrup
- ¼ cup vegan butter
Directions:
- Preheat your oven to 350 degrees F. Line a muffin tin with liners and spray the bottom with cooking spray to prevent muffins from sticking.
- In a large bowl, whisk together the eggs, coconut sugar, maple syrup, coconut oil, pumpkin puree, and vanilla extract. Fold in the grated carrot.
- In a separate bowl, whisk together the flours, spices, baking soda, baking powder, and salt. Add the dry ingredients to the wet ingredients, mixing with a wooden spoon until just combined. Fold in the walnuts. It’s okay for the muffin batter to have some lumps.
- Use an ice cream scoop to portion the dough into the muffin tin.
- Bake for 25-30 minutes until a toothpick inserted into the center comes out mostly clean.
- While the muffins bake, add the cashews to a high-speed blender along with the lemon juice, cinnamon, and maple syrup. Blend on high until the mixture looks smooth like cream cheese. Add in the vegan butter and blend for 30-40 more seconds until combined and smooth.
- Top each muffin with the cashew cream cheese, walnut pieces, shredded carrot, and a sprinkle of cinnamon. Enjoy! Store muffins and cashew cream cheese in the fridge for maximum freshness.
how to serve Gluten Free Pumpkin Carrot Muffins
Serve these muffins warm or at room temperature. They go perfectly with a cup of coffee or tea. You can also enjoy them as an afternoon snack or a tasty breakfast option. For an extra treat, spread a bit more cashew cream cheese on top!
how to store Gluten Free Pumpkin Carrot Muffins
To keep your muffins fresh, store them in an airtight container in the refrigerator. They will stay good for up to a week. If you want to keep them longer, you can freeze them. Just make sure to wrap each muffin tightly and place them in a freezer bag. They can be thawed in the fridge overnight when you’re ready to enjoy them.
tips to make Gluten Free Pumpkin Carrot Muffins
- Make sure to measure your flours correctly for the best texture.
- Soaking the cashews for at least 4 hours will give you a creamier consistency for the topping.
- Feel free to add in some chocolate chips or dried fruit for a fun twist!
variations
You can add different spices like nutmeg or allspice for extra flavor. If you’re not a fan of walnuts, substitute them with pecans or leave them out altogether. For a vegan version, replace the eggs with flax eggs.
FAQs
Can I use other types of flour?
Yes, you can try using gluten-free all-purpose flour instead of almond and oat flour, but be sure to adjust the ratios accordingly.
How can I make these muffins sweeter?
If you prefer sweeter muffins, simply increase the amount of coconut sugar or maple syrup to taste.
Can I substitute pumpkin puree with something else?
Yes, you can use applesauce or mashed bananas as a substitute for pumpkin puree, but the flavor will change slightly.