It is by no means too early for these make-ahead banana pumpkin muffins

Right here in Austin, our summer time (shocker) has been considered one of persistently excessive temperatures. However amidst the cooldown with cocktails and heatwave-specific delicacies, I am conserving my baking habits alive and cranking the oven. Neatest thing I’ve baked currently? These gluten-free, dairy-free pumpkin muffins, after all.

It might be an unpopular opinion, and whereas fall/winter is by far the perfect time of 12 months to bake, the attraction of those straightforward, gluten-free, dairy-free pumpkin muffins makes me significantly inclined to summer time baking. I’ve discovered myself whipping them up a number of instances per week as a result of executed or not, fall is simply across the nook. And having devoured these in lower than two days, I can verify: I am glad I made a decision to fireplace up the range in August.

And for those who’ve clicked on this text, it is protected to say I am not the one one preparing for fall. Whereas I like a summery way of thinking year-round, I am able to embrace regardless of the subsequent season will deliver: cosiness, baked items, and naturally something pumpkin-related. So, whereas it is a bit early, what higher technique to welcome fall than with some gluten-free, dairy-free pumpkin muffins?

[inline_mailchimp_form list_id=”47d33b731b” title=”Our Top 10 Recipes” source_id=”In-Line Subscribe Recipes Camille” description=”Sign up to receive a FREE E-BOOK of my top 10 most popular recipes of all time!” image_url=”https://camillestyles.com/wp-content/uploads/2022/07/top-10-recipes.jpg”]

Banana and Pumpkin: A successful mixture

Banana AND Pumpkin? Signal me up for all baked items that embody this successful mixture. These muffins pack a punch – they are a fast fall baking recipe that ticks all of the packing containers. These muffins are wholesome, straightforward to make, fluffy, moist and may be made in a single bowl. They’re additionally freed from refined sugar and are solely frivolously sweetened with maple syrup and coconut sugar.

These muffins are good for breakfast in your busiest mornings, or as a fast afternoon snack to gas the remainder of the day. Belief me, you are going to need a bunch of those gluten-free, dairy-free pumpkin muffins prepared to succeed in into your kitchen and go every time the candy craving strikes.

What you want for gluten-free, dairy-free pumpkin muffins

I like a one bowl recipe that comes collectively rapidly. These muffins solely require a handful of moist and dry elements that you simply combine collectively in a single bowl and pop into the oven in underneath 20 minutes. I prefer to have many of those elements readily available every time I really feel like baking. gluten-free flour, floor flaxseed, non-dairy milk, vegan butter, and coconut sugar are staples in all of my recipes.

• All-Objective GF Baking Flour. My favourite is from Bob’s Pink Mill.
• almond flour. The pure oils in almond flour add moisture to baked items.
• Floor Flaxseed. You’ll use these to make a Flax Egg (for the uninitiated, scroll right down to the recipe for directions).
• Non-Dairy Milk. I used unsweetened almond milk, however any non-dairy milk ought to work.
• pumpkin puree. A staple in my pantry in the course of the fall months. You need to use the leftovers for smoothies, pancakes and extra!
• Vegan butter. I choose Miyokos.
• Banana. A ripe banana with brown spots works greatest for this recipe.
• maple syrup. I at all times use a spritz when baking for additional moisture and pure sweetness.
• coconut sugar. Flippantly packaged brown sugar works too.
• vanilla extract. A small however superb ingredient!
• autumn spices. Cinnamon and pumpkin pie spice are the dynamic duo on this recipe.
• Baking powder. I at all times use a bit extra (two teaspoons) when baking gluten-free, in order that the muffins rise higher.

The Secret to Baking Moist Gluten Free Muffins

Many bakers wrestle to maintain their gluten-free baked items fluffy and moist (in spite of everything, no person desires to chunk a hockey puck). However with just a few easy ideas and tips, you’ll be able to keep away from dense and dry candies. On this recipe, the banana pumpkin puree not solely provides texture to the muffins, but in addition helps to infuse moisture into your muffins. I at all times mix my base flour (on this case, Bob’s Pink Mill 1:1 All-Objective Baking Flour) with almond flour to keep away from overly dry muffins. The flax egg will assist maintain the muffins collectively so they do not get too crumbly.

The toughest a part of this recipe is patiently letting the muffins cool earlier than dipping. This permits them to maintain their form and texture.

Suggestions for making these gluten-free, dairy-free pumpkin muffins

• I’ve topped my gluten-free, dairy-free pumpkin muffins with coconut sugar and oatmeal, however chopped nuts or a strudel of nut butter are each scrumptious choices too.
• If you do not have bananas readily available, applesauce can work in its place. And don’t fret: the aromas nonetheless create an autumn temper.
• Serve your muffins heat with vegan butter or your favourite nut butter of selection.
• Add chocolate chips for those who choose a sweeter (nearly dessert-like) muffin.
• I often hold these muffins within the fridge for as much as 5 days, however they freeze nicely for as much as a month.
• I like making a double batch earlier than a busy week. Simply hold a batch within the freezer to thaw within the microwave once you’re craving one thing heat and comforting.