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7 Gluten-Free Tempeh & Rose Water Pumpkin Muffin Recipes
Unlock the delightful world of gluten-free tempeh and rose water pumpkin muffins—discover recipes that promise to elevate your baking game and impress your taste buds!
Tempeh Pumpkin Spice Muffins With Rose Water Glaze
Tempeh Pumpkin Spice Muffins with Rose Water Glaze are a delightful and nutritious take on traditional pumpkin muffins, perfect for those following a gluten-free diet. These muffins combine the earthy flavor of tempeh with aromatic spices, pumpkin puree, and a unique rose water glaze that adds a touch of elegance and an exciting flavor twist. They are ideal for breakfast, a snack, or a cozy treat any time of the day.
| Ingredients | Quantity |
|---|---|
| Pumpkin puree | 1 cup |
| Crumbled tempeh | 1 cup |
| Gluten-free all-purpose flour | 1 ½ cups |
| Brown sugar | ¾ cup |
| Baking powder | 1 tsp |
| Baking soda | ½ tsp |
| Ground cinnamon | 1 tsp |
| Ground nutmeg | ½ tsp |
| Ground ginger | ½ tsp |
| Salt | ½ tsp |
| Unsweetened applesauce | ½ cup |
| Maple syrup | ¼ cup |
| Rose water | 1 tbsp |
| Powdered sugar | ½ cup (for glaze) |
| Milk or dairy-free milk | 1-2 tbsp (for glaze) |
Cooking Steps:
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, combine the pumpkin puree, crumbled tempeh, applesauce, brown sugar, maple syrup, and spices.
- In another bowl, mix the gluten-free flour, baking powder, baking soda, and salt together.
- Gradually add the dry ingredients to the wet mixture, stirring until well combined.
- Spoon the batter evenly into the muffin tin and bake for 20-25 minutes, or until a toothpick comes out clean.
- While the muffins are baking, prepare the rose water glaze by mixing powdered sugar with milk and rose water until smooth.
- Once the muffins are done, let them cool for a few minutes, then drizzle with rose water glaze before serving.
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Rose Water Infused Tempeh Pumpkin Muffins
Rose Water Infused Tempeh Pumpkin Muffins are an innovative twist on traditional muffins that beautifully blend the rich flavors of pumpkin and tempeh with the aromatic essence of rose water. These gluten-free muffins not only provide a healthy option for breakfast or snacks but also offer a unique taste experience, making them a perfect addition to any gourmet brunch or cozy gathering.
| Ingredients | Quantity |
|---|---|
| Pumpkin puree | 1 cup |
| Crumbled tempeh | 1 cup |
| Gluten-free all-purpose flour | 1 ½ cups |
| Brown sugar | ¾ cup |
| Baking powder | 1 tsp |
| Baking soda | ½ tsp |
| Ground cinnamon | 1 tsp |
| Ground nutmeg | ½ tsp |
| Ground ginger | ½ tsp |
| Salt | ½ tsp |
| Unsweetened applesauce | ½ cup |
| Maple syrup | ¼ cup |
| Rose water | 1 tbsp |
| Powdered sugar | ½ cup (for glaze) |
| Milk or dairy-free milk | 1-2 tbsp (for glaze) |
Cooking Steps:
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, mix the pumpkin puree, crumbled tempeh, applesauce, brown sugar, maple syrup, and spices.
- Combine gluten-free flour, baking powder, baking soda, and salt in another bowl.
- Mix the dry ingredients into the wet mixture until well combined.
- Fill muffin tins with batter and bake for 20-25 minutes, or until a toothpick comes out clean.
- For the glaze, whisk together powdered sugar, milk, and rose water until smooth.
- Cool muffins slightly before drizzling with rose water glaze and serve.
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Cinnamon and Clove Tempeh Pumpkin Muffins
Cinnamon and Clove Tempeh Pumpkin Muffins are a delightful combination of warm spices and wholesome ingredients, making them a perfect fall treat. These gluten-free muffins incorporate the sweetness of pumpkin and the heartiness of tempeh, complemented by the aromatic flavors of cinnamon and clove. Enjoy them as a cozy breakfast or a comforting snack any time of the day.
| Ingredients | Quantity |
|---|---|
| Pumpkin puree | 1 cup |
| Crumbled tempeh | 1 cup |
| Gluten-free all-purpose flour | 1 ½ cups |
| Brown sugar | ¾ cup |
| Baking powder | 1 tsp |
| Baking soda | ½ tsp |
| Ground cinnamon | 1 tsp |
| Ground clove | ½ tsp |
| Salt | ½ tsp |
| Unsweetened applesauce | ½ cup |
| Maple syrup | ¼ cup |
| Vanilla extract | 1 tsp |
| Milk or dairy-free milk | 1-2 tbsp (for glaze) |
| Powdered sugar | ½ cup (for glaze) |
Cooking Steps:
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, combine pumpkin puree, crumbled tempeh, applesauce, brown sugar, maple syrup, vanilla extract, and spices.
- In another bowl, mix the gluten-free flour, baking powder, baking soda, and salt.
- Incorporate the dry ingredients into the wet mixture until just combined.
- Spoon the batter into the prepared muffin tin and bake for 20-25 minutes or until a toothpick comes out clean.
- For the glaze, whisk together powdered sugar and milk until smooth, then drizzle over cooled muffins.
- Serve and enjoy your delicious muffins!
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Chocolate Chip Tempeh Pumpkin Muffins With Rose Water
Chocolate Chip Tempeh Pumpkin Muffins with Rose Water are a delightful fusion of rich flavors that make for an indulgent treat. The combination of pumpkin, chocolate chips, and the subtle floral notes of rose water creates a unique muffin that is not only gluten-free but also packed with wholesome ingredients. Perfect for breakfast or a sweet snack, these muffins are sure to please!
| Ingredients | Quantity |
|---|---|
| Pumpkin puree | 1 cup |
| Crumbled tempeh | 1 cup |
| Gluten-free all-purpose flour | 1 ½ cups |
| Brown sugar | ¾ cup |
| Baking powder | 1 tsp |
| Baking soda | ½ tsp |
| Ground cinnamon | 1 tsp |
| Salt | ½ tsp |
| Unsweetened applesauce | ½ cup |
| Maple syrup | ¼ cup |
| Vanilla extract | 1 tsp |
| Rose water | 1 tsp |
| Semi-sweet chocolate chips | ½ cup |
| Milk or dairy-free milk | 1-2 tbsp (for glaze) |
| Powdered sugar | ½ cup (for glaze) |
Cooking Steps:
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, combine pumpkin puree, crumbled tempeh, applesauce, brown sugar, maple syrup, vanilla extract, and rose water.
- In another bowl, mix gluten-free flour, baking powder, baking soda, cinnamon, and salt.
- Gradually incorporate the dry ingredients into the wet mixture, then fold in chocolate chips until just combined.
- Spoon the batter into the prepared muffin tin and bake for 20-25 minutes or until a toothpick comes out clean.
- For the glaze, whisk together powdered sugar and milk until smooth, then drizzle over cooled muffins.
- Serve and revel in the decadent flavors of your muffins!
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Lemon Zest and Rose Water Tempeh Pumpkin Muffins
Lemon Zest and Rose Water Tempeh Pumpkin Muffins are a refreshing and fragrant variation of traditional pumpkin muffins. Combining the earthy goodness of pumpkin and tempeh with the bright citrus notes of lemon zest and the delicate flavors of rose water, these gluten-free muffins make for a delightful treat at any time of day, be it breakfast or a snack.
| Ingredients | Quantity |
|---|---|
| Pumpkin puree | 1 cup |
| Crumbled tempeh | 1 cup |
| Gluten-free all-purpose flour | 1 ½ cups |
| Brown sugar | ¾ cup |
| Baking powder | 1 tsp |
| Baking soda | ½ tsp |
| Ground cinnamon | 1 tsp |
| Salt | ½ tsp |
| Unsweetened applesauce | ½ cup |
| Maple syrup | ¼ cup |
| Vanilla extract | 1 tsp |
| Lemon zest | 1 tbsp |
| Rose water | 1 tsp |
| Semi-sweet chocolate chips | ½ cup |
| Milk or dairy-free milk | 1-2 tbsp (for glaze) |
| Powdered sugar | ½ cup (for glaze) |
Cooking Steps:
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, mix together pumpkin puree, crumbled tempeh, applesauce, brown sugar, maple syrup, vanilla extract, lemon zest, and rose water.
- In another bowl, combine gluten-free flour, baking powder, baking soda, cinnamon, and salt.
- Gradually add the dry ingredients to the wet mixture, then fold in the chocolate chips until just combined.
- Spoon the batter into the prepared muffin tin and bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- For the glaze, whisk together powdered sugar and milk until smooth, then drizzle over the cooled muffins.
- Serve and enjoy the refreshing flavors of your Lemon Zest and Rose Water Tempeh Pumpkin Muffins!
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Walnut and Maple Tempeh Pumpkin Muffins
Walnut and Maple Tempeh Pumpkin Muffins are a deliciously heartwarming treat that beautifully combines the rich flavors of pumpkin and maple syrup with the nutty crunch of walnuts and the protein of tempeh. Perfect for breakfast, brunch, or a wholesome snack, these gluten-free muffins are both satisfying and nourishing.
| Ingredients | Quantity |
|---|---|
| Pumpkin puree | 1 cup |
| Crumbled tempeh | 1 cup |
| Gluten-free all-purpose flour | 1 ½ cups |
| Brown sugar | ½ cup |
| Baking powder | 1 tsp |
| Baking soda | ½ tsp |
| Ground cinnamon | 1 tsp |
| Salt | ½ tsp |
| Unsweetened applesauce | ½ cup |
| Maple syrup | ⅓ cup |
| Vanilla extract | 1 tsp |
| Chopped walnuts | ½ cup |
| Dairy-free milk (optional) | 1-2 tbsp (for glaze) |
| Powdered sugar | ½ cup (for glaze) |
Cooking Steps:
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, combine pumpkin puree, crumbled tempeh, applesauce, brown sugar, maple syrup, and vanilla extract.
- In a separate bowl, whisk together gluten-free flour, baking powder, baking soda, cinnamon, and salt.
- Gradually add the dry ingredients to the wet mixture, then fold in the chopped walnuts.
- Spoon the batter into the prepared muffin tin and bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- For the glaze, whisk powdered sugar and dairy-free milk until smooth, then drizzle over the cooled muffins.
- Serve and relish the delightful combination of flavors in your Walnut and Maple Tempeh Pumpkin Muffins!
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Chai-Spiced Tempeh Pumpkin Muffins With Rose Water Drizzle
Chai-Spiced Tempeh Pumpkin Muffins with Rose Water Drizzle are a fragrant and unique treat that infuses the warm, comforting spices of chai with the classic flavor of pumpkin. These gluten-free muffins not only incorporate crumbled tempeh for added protein, but they also feature a delicate rose water drizzle for a floral finish that elevates the entire experience. Perfect for a cozy afternoon snack or a special brunch, these muffins are bound to impress.
| Ingredients | Quantity |
|---|---|
| Pumpkin puree | 1 cup |
| Crumbled tempeh | 1 cup |
| Gluten-free all-purpose flour | 1 ½ cups |
| Brown sugar | ½ cup |
| Baking powder | 1 tsp |
| Baking soda | ½ tsp |
| Ground ginger | 1 tsp |
| Ground cinnamon | 1 tsp |
| Ground cardamom | ½ tsp |
| Salt | ½ tsp |
| Unsweetened applesauce | ½ cup |
| Maple syrup | ¼ cup |
| Vanilla extract | 1 tsp |
| Dairy-free milk | 2 tbsp (for drizzle) |
| Powdered sugar | ½ cup (for drizzle) |
| Rose water | 1-2 tsp (for drizzle) |
Cooking Steps:
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a mixing bowl, combine pumpkin puree, crumbled tempeh, applesauce, brown sugar, maple syrup, and vanilla extract; mix well.
- In another bowl, whisk together gluten-free flour, baking powder, baking soda, ginger, cinnamon, cardamom, and salt.
- Gradually add the dry mixture to the wet ingredients, stirring until just combined.
- Spoon the batter into the prepared muffin tin and bake for 20-25 minutes or until a toothpick comes out clean.
- For the rose water drizzle, whisk together powdered sugar, dairy-free milk, and rose water until smooth.
- Once muffins have cooled, drizzle the rose water mixture on top and enjoy the aromatic flavors!
