Gluten free pumpkin muffins (egg free, vegan option) - George Eats

Name: Gluten free pumpkin muffins (egg free, vegan option) - George Eats
Total time: 40 min
Ingredients: 160 g (1 cup)* fine white rice flour; 60 g (1/2 cup)* buckwheat flour; 4 1/2 g (heaped 1/2 teaspoon) baking/bicarb soda (not baking powder); 1 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; pinch of ground cloves; pinch of fine salt; 300 g pumpkin puree (see notes); 150 g thick plain yoghurt (I have tested Lactose free Greek yoghurt and coconut yoghurt); 100 g light brown sugar or rapadura sugar; 80 ml (1/3 cup)* neutral flavoured oil (I used vegetable oil); 125 ml (1/2 cup)* milk of choice or water; 75-100g dark chocolate chips (reserving some for the tops)

georgeats.com

Gluten free pumpkin muffins that are egg free, nut free, xanthan gum free, starchy flour free and easily vegan.

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Ingredients

160 g (1 cup)* fine white rice flour
60 g (1/2 cup)* buckwheat flour
4 1/2 g (heaped 1/2 teaspoon) baking/bicarb soda (not baking powder)
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
pinch of ground cloves
pinch of fine salt
300 g pumpkin puree (see notes)
150 g thick plain yoghurt (I have tested Lactose free Greek yoghurt and coconut yoghurt)
100 g light brown sugar or rapadura sugar
80 ml (1/3 cup)* neutral flavoured oil (I used vegetable oil)
125 ml (1/2 cup)* milk of choice or water
75-100g dark chocolate chips (reserving some for the tops)