Pumpkin Quinoa Muffins (Vegan, Gluten Free)

These seasonal muffins have no gluten, egg or dairy.

Can you believe it's almost Thanksgiving?  I can't.  We are trying to figure out the menu and dessert is on my list, as usual.  I may go pumpkin (safest route with my kids) or try something new.  We'll see.  

Today though I wanted to share with you this new recipe with pumpkin and quinoa.  If you are oat-intolerant too, then quinoa flakes are your friend.  I added hemp seeds to this recipe for an extra boost of healthy fats and that yummy nutty taste.

Here are the details you need!

Ingredients:

1.5 cups Bob's Red Mill almond flour
1/2 cup Ancient Harvest quinoa flakes
1 tbsp flax+3 tbsp water (1 flax egg)
2 tbsp hemp seeds
1 tsp baking soda
2 tsp baking powder
1/4 tsp salt
3/4 cup unsweetened almond milk
2 tbsp coconut oil
1/2 cup pumpkin puree (Libby's)
2 tbsp agave syrup
1 tsp apple cider vinegar
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Preheat the oven to 350F and grease the bottom of your muffin tray.  Combine the flax seed with the water.  Stir and let sit for about 10 minutes before using it.  Mix the dry and wet ingredients in separate bowls. Combine the wet and dry ingredients together.  Fill the muffin tins about 3/4 of the way up.  This mix is enough for 7 muffins.  Bake the muffins at 350F for 25 minutes or until a knife comes out clean.  Allow the muffins to cool on a rack.  Freeze immediately or store in the fridge for a few days.

How yummy do these look?  Here are the nutrition facts:

I've been serving them with some sunbutter on the side and bananas because my kiddos are into bananas again, big time.  My daughter's loving them.  My son not so much but we are deep in that toddler picky phase. 

Are you hosting brunch on Thanksgiving?  These might be a good option for you!  They are easy to prepare and are flavorful. They are also a healthy choice!

Thanks for reading!  Enjoy!