Vegan Pumpkin Muffins
These Vegan Pumpkin Muffins are fluffy, moist, pumpkin-y, and refined sugar-free. Made with almond flour, rolled oats, gluten-free flour, and pumpkin puree. They're gluten-free and dairy-free.
Ingredients
- 1 ½ Flax Eggs (1 ½ Tbs ground flax seeds + 4 Tbsp water
- ¾ cup Pumpkin Puree
- ⅔ cup Coconut Sugar
- ¼ cup Maple Syrup
- ¼ cup Coconut Oil melted
- 1 tsp Vanilla Extract
- 2 tsp Baking Soda
- ¼ tsp Salt
- ½ tsp Cinnamon
- 1 ¼ tsp Pumpkin Pie Spice
- ½ cup Water
- ½ cup Almond Meal not almond flour
- ¾ cup Rolled Oats
- 1 cup Gluten-Free All-Purpose Flour
Crumble Topping
- 3 Tbs Coconut Sugar
- 3 Tbs Gluten-Free All-Purpose Flour
- 2 Tbs Pecans or Walnuts chopped
- 1 ¼ Tbs Coconut Oil
- Pinch of Cinnamon & Pumpkin Spice
Instructions
- Preheat oven to 350 degrees F and lightly grease a standard size muffin tin (will make 9 large muffins).
- Dust with gluten-free flour and shake out excess. (or you could line with muffin liners and skip this step)
- Prepare flax egg in a large mixing bowl. Let set for 5 minutes.
- Add pumpkin purée, coconut sugar, maple syrup, coconut oil, and vanilla extract and whisk for one minute.
- Stir in baking soda, salt, cinnamon, and pumpkin pie spice, and mix. Add water and whisk once more.
- Add almond meal, gluten-free oats, and gluten-free flour and stir until just combined. The batter should be thick.
- Divide batter evenly among 9 muffin tins, filling all the way full.
- Using your mixing bowl, add crumble ingredients. Mash ingredients together with a fork or your hands until crumbly like wet sand. Generously top muffins with streusel.
- Bake for 27-32 minutes or until tops are golden brown and a toothpick or knife comes out completely clean.
- Let cool for 5 minutes in the muffin tin, then gently remove and cool completely on a cooling rack. Enjoy warm or at room temperature.
Notes
Once completely cooled, store in a covered container at room temp for 3-4 days, though best when fresh. Freeze for longer term storage.