Gluten Free Vegan Pumpkin Sweet Potato Muffins

Gluten Free Vegan Pumpkin Sweet Potato Muffins

Today was a beautiful Fall day in Berkeley. The air was clean, crisp and cool, like just after the rain. Fragmented clouds littered the sky, allowing for the momentary burst of warmth before the sun would disappear again. It was the perfect day for a long trip to the park. It was also the perfect day to bake something yummy. Muffins are one my daughter’s favorite things ever and feeding them to her is one of the only ways I get her to eat her vegetables. She usually hates sweet potato… I’m convinced they must have switched babies at the hospital. 😉

Both pumpkin and sweet potato are in season right now and the smell of them baking catapults me into visceral memories of fall seasons past. Add spices like cinnamon and nutmeg; and maple syrup to sweeten it all up and you’ve got all of the best Autumn flavors in an easy going little muffin.

I whipped these up quickly this morning and after they were done baking, left them to cool while we went out and enjoyed one of the first chilly days of the season. As I walked through the door when we returned, I had completely forgotten about the treats that awaited us. My little one smelled their delicious aroma as quickly as I did. I beat her to the kitchen though… unfair advantage, my legs are longer. 😉

These muffins are not overly sweet, are reminiscent of pumpkin pie and are incredibly moist in the center. I added things like chia, cacao nibs and mesquite powder for a boost of nutrition but they are very easily omitted if you don’t have them on hand. I’ve mentioned mesquite powder’s awesomeness is in this post, if you haven’t heard of it. Next time I make these, I plan on adding some chopped pecans as well.

Pumpkin sweet potato muffin

• 1/2 cup mashed sweet potato
• 1/2 cup pumpkin purée
• 1 egg
• 1/4 cup maple syrup (1/3 cup if you like a sweeter muffin)
• 2 tbsp melted coconut oil
• 1 cup unsweetened almond milk (I used Trader Joes Vanilla Almond Milk)
• 1 tsp organic almond extract
• 1 tbsp chia seeds (optional)
• 1 1/2 tbsp cacao nibs (optional)
• 3/4 cup oat flour (ground from rolled oats)
• 3/4 cup buckwheat flour
• 2 tbsp mesquite powder (optional)
• I tsp cinnamon
• 1/4 tsp ground nutmeg
• 1/8 tsp ground clove
• 1/2 tsp salt
• 1 tsp baking powder
• 1/2 tsp baking soda

1. Preheat oven to 375 degrees
2. Line muffin tin with 10-12 paper liners, if you aren’t using a non stick muffin pan.
3. In a large bowl, mix together all wet ingredients, except the almond milk, with a whisk until combined.
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4. Add almond milk and chia seeds and mix again.

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5. Add dry ingredients together in a medium bowl and mix until well combined. If you have a sifter that would be ideal but if not a fork works just fine for me. 😊

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6. Add dry ingredients, plus cacao nibs (if using) to wet ingredients and stir until just combined.

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7. Pour batter into muffin liners. I personally pour my batter to the tippy top of the liner, which is why I only got 10 muffins out of the recipe. I just love that big puffy muffin top!
8. Bake muffins for 20 minutes and let cool for 5-10. If you can wait long…

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*Note the absence of a muffin top in this picture- I forgot my baking soda this time, so unfortunately they didn’t rise properly.

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