Pumpkin Muffins — Gluten Free and Savory!

Since my husband is a huge lover of anything pumpkin, I am always looking out for recipes including pumpkin.  I thought this Pumpkin Muffins — Gluten Free and Savory was a very interesting combination of ingredients.

To all the pumpkin lovers out there:

Savory Gluten-Free Pumpkin Muffins


  • Egg substitute equivalent of 2 eggs
  • 1/2 cup canned pure pumpkin
  • 1/2 cup grated vegan cheese of your choice
  • 1/2 cup finely chopped onion
  • 1 tablespoon finely chopped chives
  • 2 tablespoons granulated sugar
  • Generous pinch of salt
  • A few grinds black pepper
  • 1-1/2 cups chickpea flour
  • 1 tablespoon baking powder


  1. Preheat oven to 400 degrees F. and grease a 12-cup muffin pan.
  2. In a large bowl, whisk together egg replacement and pumpkin. Stir in cheese, onion, chives, sugar, salt, and pepper.
  3. In a medium bowl, stir together flour and baking powder.
  4. Add flour mixture to pumpkin mixture, stirring until moistened.
  5. Pour batter evenly into muffin cups. Bake for 25 to 30 minutes or until lightly browned.
  6. Let cool in pan for 5 minutes then invert onto a wire rack to continue to cool.
  7. Serve warm or allow muffins to cool completely and store in an airtight container for up to 2 days

READ FULL POST — and check out some of her other recipes!

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