Fernanda Capobianco

With silky pumpkin filling and a beautifully flaky crust, this vegan pumpkin pie is a dessert everyone will love.

A combination of brown rice flour, almond flour, and arrowroot replaces wheat flour in these delicious gluten-free muffins. The flavors of orange, coconut, and almond blend nicely here, with maple syrup adding a subtle back note of sweetness. Serve these for breakfast, brunch, or an afternoon snack.