Pumpkin Christmas Muffins

If you follow us now for a while you know, that we love healthy, sweet snacks. And if you check our dessert/snack area, you see that we recently posted our “Vegan, Gluten Free Chocolate Muffins”. We have to say: we love them! They are easy, fast, healthy, and delicious.

As it is Christmas time, we decided to take this recipe and adjust it, so that you can have delicious Pumpkin Christmas Muffins with raisins, nuts and chocolate.

Christmas is often a time, where food is based on sugar, dairy, and gluten, and it is a struggle for women with PCOS. And maybe you make some excuses on Christmas, as we do too, but it is always nice to have something where we know: we can eat that without feeling bad afterward. It is not about calories or if we gain weight. For us, at the dashiway, it is about feeling good, not having Insuline spikes or belly issues.

The best part is: this recipe is not only easy and fast, but it also is enough to make 40-50 muffins (depending on how full you make the muffin forms). So it is a great way of bringing a big batch of muffins to your “family get together”, without standing hours in the kitchen. And believe us, no one will notice, that this recipe is vegan, gluten-free, and does not include added sugar.

Yield 45

Author Thedashiway

Prep time

20 Min

Cook time

25 Min

Total time

45 Min

Print

With ImageWithout Image

Pumpkin Christmas Muffins, gluten free and dairy free

To get a golden brown muffin, cover them with baking-paper after 15 min of baking.

Ingredients

• 180 g Rice flour
• 80 g Almond flour
• 2 tsp XAN-Gum
• 100 g melted vegan butter
• 200/250 ml Almond milk
• 80 g dark chocolate
• 100 g Sugar replacement (zero calories)
• 1 pkg baking powder
• 125 g raisins
• 80 g walnuts

For the pumpkin paste

• 1 butternut pumpkin
• 1-2 cups of almond milk
• 1 cup of sugar replacement

Instructions

1. Preheat the oven to 180°.
2. Mix all dry ingredients together in a bowl.
3. Add vegan butter and stir until combined.
4. Add almond milk and whisk together for a few minutes until no lumps are left.
5. Wash pumpkin, cut in half, take out seeds and cut into thin slices. Bake in the oven for 30 minutes without adding oil.
6. When Pumpkin is done, add sugar replacement and 1 cup of almond milk and mix in a blender, until it's a smooth paste. If it's to dry, slowly add another cup of almond milk
7. Cut the chocolate in small pieces.
8. Add pumpkin paste to muffin dough, add raisins, walnuts and chocolate and mix everything well together.
9. Fill muffin cases two-thirds full and bake for 20-25 mins on 180°.

Nutrition Facts

Calories

75

Fat

6 g

Carbs

8 g

Nutritions are calculated per muffin.

https://www.pinterest.fr/pin/779545016755429646/

All rights reserved for thedashiway

Did you make this recipe?

Tag @thedashiway on instagram and hashtag it #thedashiway_recipes