Pumpkin Garbanzo Muffins

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FREE OF: Gluten, Casein, Soy, Nut, Egg, Corn, Yeast

Pumpkin Garbanzo Muffins

Pumpkin Garbanzo Muffins


  • 3 tablespoons Aquafaba (liquid from canned garbanzo beans) or 3 tbsp flax gel
  • ½ cup warm water
  • 2 cups chickpea flour
  • ½ teaspoon nutmeg
  • ¼ teaspoon cloves
  • 2 teaspoons cinnamon
  • ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1.5 cups butternut squash* OR grated zucchini (squeeze out excess water)
  • 1/4-1/2 small box pumpkin puree* OR 1 ripe banana, mashed
  • ½ tablespoon pure vanilla extract
  • ⅓ cup olive oil
  • * I used stars


  1. Preheat oven to 350 degrees. Coat a muffin tin with paper cups or baking spray, set aside.
  2. If using flax eggs, in a small bowl, mix together flax seed meal and warm water. Set aside for 10 minutes until a gel is formed...otherwise skip this and drain liquid from can of chickpeas, save beans and only use liquid.
  3. In a large bowl, mix together the dry ingredients. In a separate bowl, mix together the wet ingredients. Stir the aquafaba eggs into the wet ingredients then combine the wet ingredients with the dry ingredients. Pour into the muffin tin filling each cup ¾ full.
  4. Bake for 25-30 minutes or until a toothpick inserted comes out clean. Let cool, top with a little vegan butter spread and enjoy!
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