Join us for Vlogmas Day 5 as we bake delicious vegan and gluten-free pumpkin muffins! Perfect for the holiday season!
Deliciously Healthy Treats for the Holiday Season!
In a delightful baking adventure, a recipe for a scrumptious pumpkin treat is shared, perfect for the holiday season. The ingredients list includes 2 cups of all-purpose flour, ½ teaspoon of baking powder, ½ teaspoon of baking soda, and a mix of warm spices such as nutmeg, cloves, and cinnamon. For those looking for gluten-free options, King Arthur’s 1-to-1 gluten-free flour can be used as a substitute. The recipe also calls for ¾ cup of butter, 2 eggs (which can be replaced with Bob’s Red Mill egg replacer), and a 15-ounce can of pumpkin puree to create a moist and flavorful batter.
The baking process begins by preheating the oven to 325 degrees Fahrenheit. The dry ingredients are combined in one bowl, while the butter and sugar are creamed together in another until light and fluffy. Eggs are added one at a time, followed by the pumpkin puree, ensuring a smooth mixture. The dry ingredients are then gradually incorporated into the wet ingredients, and the final batter is poured into a greased bread pan or muffin sheet. After baking for approximately 26 minutes, the treat is ready when a fork comes out clean, making it a perfect addition to any festive gathering.
Whisking Up Joy: Delightfully Decadent Vegan Pumpkin Muffins to Brighten Your Holidays!
Hello and welcome to vlogmas day 4 welcome back to my channel I’m am excited for you to be here since I was not home for Thanksgiving I was unable to bake pumpkiny things so today we’re going to make some pumpkin muffins that’s this is the first time I’m using this recipe so we’re going to see if it.
Works and if I’m able to make it vegan and gluten-free as well so that’s what we’re going to do this is also the first time I’m using this mic I’m hoping that it does not mess up watching this back and editing it has been horrid I’ve learned so much about this mic do not put it close to my neck because it will rub and cause horrible sounds um so it.
Is not the best audio in the world I did my best I do not have time to refilm it so I hope you watch it through to figure out if you should make the pumpkin muffins okay sorry also going to point out all of the Shadows I don’t know how to do lighting yet but I also need to stop doing this as I’m editing I do this.
Every time I’m ending a clip but we are going to get started if you have not watched any of my other videos you will have not met my nail STX her she’s so pretty had that for Christmas from my dad and my dad’s fiance so yeah let’s get started I have already preheated or I’m preheating my oven to 325 which is what it needs to be at and then we are.
Going to combine the ingredients wet ingredients first we are going to do ingredients for butter I use country Croc plant butter um it’s my favorite to bake with it’s not super duper hard like some of the other ones are and you need 34 cup which is a stick and a half so I’m going to go ahead and just throw this into my mixer this does need to be.
Softened butter is in there and then we’re going to add sugar two cup just regular granulated sugar I really hope this bowl is big enough I’m using the smaller version we are just going to cream C this is also some trial and error with me because I’ve never used a stand mixer.
For Bing CU I’ve never owned one that is all Blended together we are going to do an egg replacer I do not eat eggs so I don’t keep them in my house so I just use an egg replacer um for most of my baking this is the egg replacer that I use it’s Bob’s Redmill it works great it’s to replace one whole egg one.
Tablespoon of this with two t tablespoons water I’m replacing two so there’s two tablespoon in there and then four tablesp of water and then you’re going to mix let it sit for just a little while so while that sits for just a few seconds we are going to open our a pumpkin I’m going to use this full 15 oz.
Can sometimes that’s what I hate about pumpkin bread recipes is that they don’t actually use the whole can of pumpkin which is really just so so you’re just going to see this sort of start to thicken as you let it sit finally wet ingredients we are going to add the pumpkin I we are just going to run that as well.
I hope it’s fine okay we are now going to add in our dry ingredients which is um two cups of allpurpose flour I am using a gluten-free substitute I’m using King.
Arthur 1:1 ratio um and then half a teaspoon salt 1 teaspoon baking soda half a teaspoon baking powder 1 teaspoon cloves 1 teaspoon cinnamon 1 t nutmeg is all in this bowl and I’m going to add it piece by piece I’m going to start where like half put the rest of this in there do one wipe down of these.
Sides and one more it is a very thick batter is not a bad thing I’m just going to do a little sweep of the sides okay I’m going to make muffins because I just like those better um but you can make it into a loaf and then for and then for banana.
Muffins or obviously pumpkin muffins I always use an ice cream scoop to put them in I’m going to use this avocado oil I don’t love the way it spread sprays out so I’m just going to do this it just like shoots out like like a shotgun and not a spray I’ve not made this but before so I don’t know how much we will get out how many I should.
Say that’s a lot of B is that like big muffin I don’t like these tiny tiny things avocado oil is great and all but it does not beat pan I have like a little bit of better left but not enough for full one so I’m just going to fill in some of these that I feel like could use some more so this.
Made 15 muffins um I’m going to wipe off the sides and then stick those in the oven I’m going to start for 20 minutes because it’s not a full bread it’s obviously going to take less time than what they said they said 60 to 70 minutes but it is a low temp I don’t know so I’m going to start 20 minutes.
And then check after that I’m going to do it until a toothpick comes out clean from them um and then I’ll remove them let them cool and then we’ll try them see you in a bit okay the pumpkin muffins have cooled and they are out of the oven and I’m going to taste test with you they are still a little soft so it’s like I think I cooked them for 26.
Minutes that’s not bad you know how sometimes gluten-free flour like gets too saturated it’s a little saturated but the flavor is actually really really good yum I will make this again so now that I know the recipe does work I will put it in the description below if you.
Have any recommendations for gluten-free baking dairyfree baking please let me know um I’m always open to learning new tips and tricks these are pretty good uh and I will make them again which is a big deal cuz there’s a lot of things that I will never make again um but thank you so much for watching I hope you enjoyed this I hope you are having a.
Great vlogmas and I will see you tomorrow bye
