This one is for my gluten intolerant friends out there and it just happened to also be vegan and free of refined sugars!✌🏻 The recipe is quick and simple and do not require a scale, everything is done by volume which makes life a bit easier when baking! Plus, I’m using up some of the leftover pumpkin puree left in my fridge 😜

One of the great thing that I found living in the UK when I was eating a gluten free diet (for the Low FODMAP diet elimination phase) is that most British supermarkets, cafes and restaurants have a brilliant selection of alternative options when it comes to replacement of wheat products. From bread to pasta and cake, it makes it easier for anyone to not feel like they are missing out on some their most beloved foods!

This muffin recipe is so easy, not too sweet, slightly spiced and very moist thanks to the pumpkin and the clementine juice, it can be enjoyed as a snack with a cup of tea or at breakfast with dollops of yogurt and a drizzle of maple syrup 🍁🤤

I used the self raising gluten free flour from M&S as they went through the process of blending flours in the right proportion for us:

Sure you could do it yourself and buy each individual flour to make your own blend and it would make it cheaper but I personally don’t bake enough to make it worth all the effort!

Now let me share this easy peasy recipe with you:

My gluten free clementine and pumpkin muffins (Vegan) 🍊🎃

Servings: 12

Time required: 40 minutes

Level of difficulty: Easy

Equipment required: Muffin tray

Ingredients

• 2 cups of self raising gluten free flour
• 1 cup of pumpkin puree (you can use the canned version but I used fresh puree for this)
• 1/3 cup of sunflower oil
• 1/2 cup of maple syrup + 1tbsp for the syrup
• 1/2 tsp of baking soda
• 1/4 cup of pumpkin seeds
• 3 clementines (juice and zest)
• 1 tsp of cinnamon powder
• 1/4 tsp of ginger powder
• 1/4 tsp of nutmeg powder
• pinch of salt
• Oil Spray

Instructions

1. Preheat the oven at 180°C (fan assisted)
2. Mix all the ingredients in a bowl starting with all the dry components then add the wet parts except the juice of 2 clementines and 1tbsp of maple syrup
3. Spray the muffin tin with oil then scoop the batter evenly between each muffin hole
4. Put the tray in the oven for 15 minutes or until they turn golden
5. Whilst they are baking, prepare the syrup by mixing the juice of 2 clementines and the tbsp of maple syrup
6. Take the muffins out of the oven and pick them out of the tray to dry on a cooling rack
7. Whilst they are still warm, use a toothpick to make few pinholes on their top then pour the syrup on each muffin and let them soak all the good juice
8. Eat them hot if you can!

You can keep them for few days in an air tight container and enjoy them on the go! I love the warmth of the spices combined with the sweetness and tang of the clementine juice, it is the perfect sweet treat on this fall season 🍁❤☺

Happy baking people!