Eosinophilic Esophagitis Friendly Vegan Pumpkin Muffins with Vanilla Glaze
Total time42 min
Prep time15 min
Cook time22 min
4.8(13)
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Learn more →Ingredients
12 servings
For the flax eggs
- 2 tbsp ground flaxseed
- 6 tbsp water
For the muffins
- 1 can (15 oz) pumpkin puree
- ½ cup neutral oil (such as canola or avocado oil)
- ¾ cup organic cane sugar
- ¼ cup packed light brown sugar
- ¼ cup plant-based milk
- 1 tsp vanilla extract
- 1 ¾ cups all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - 1 tsp baking soda
- 1 tsp baking powder
- 1 ½ tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- ½ tsp salt
For the vanilla glaze
- 1 cup powdered sugar, sifted
- 2–3 tbsp plant-based milk
- ½ tsp vanilla extract
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a 12-cup muffin tin with muffin liners.
- 2
In a small bowl, stir together the ground flaxseed and 6 tbsp water until combined. Set aside for 5 minutes, until the mixture thickens to a gel.
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