I decided to morph a pumpkin cake recipe with a pumpkin pie recipe to make these healthier, pie-like muffins.  I also made them gluten-free.  These are just a touch sweet and spongy moist.


15 oz canned pumpkin
12-14 oz package drained tofu
1/3 C maple syrup
1/3 C non dairy milk
2 t vanilla extract
*Optional- up to 1/2 C vegan brown sugar or 1/2 C evaporated cane juice + 2 T molasses


1/2 C EACH:  quinoa flour, millet flour, garbanzo bean flour, and brown rice flour
1/3 C oat flour or rolled oats (use gluten free (GF) oats, if needed)
1/3 C ground flax
1 T baking powder
3 t cinnamon
3/4 t nutmeg
3/4 t ground ginger
1/2 t salt
1/4 t allspice
1/4 t ground clove


Process the wet ingredients in a food processor or blender until smooth.  Stir the wet and dry ingredients together.  Portion in muffin liners and bake at 350 degrees for 23 minutes.  Makes 18.

(*Depends on how sweet you want these. I like to keep sugar to the bare minimum.)