1-Bowl Pumpkin Muffins (Vegan + GF)
User Reviews
4.9
1-Bowl Pumpkin Muffins (Vegan + GF)
Description
1-Bowl Pumpkin Muffins (Vegan + GF) rely on flaxseed as an egg replacer combined with mashed banana and pumpkin purée for moisture and flavor. Sweetened with muscovado sugar and maple syrup, the batter includes pumpkin pie spice, cinnamon, and vanilla extract to highlight autumnal flavors. The dry ingredients are a blend of almond meal, rolled oats, and gluten-free flour, providing a hearty base.
The muffins have a thick, scoopable batter which is filled generously into muffin tins for a full, rounded top. An optional crumble topping made of sugar, flour, pecans, coconut oil, and spices adds a contrasting crunch and spicy aroma to the soft interior.
These muffins are suitable for vegan and gluten-free diets and offer a comforting snack or easy breakfast. They can be adjusted in batch size and flour substitutes as noted.
Substitutions for sugars and pumpkin pie spice blends are provided for flexibility with ingredients. The recipe is adapted from other similar vegan baked goods.
Ingredients
MUFFINS
- 1 ½ Tbsp flaxseed meal (to make flax eggs)
- 4 Tbsp water (to make flax eggs)
- 2 Tbsp banana mashed ripe
- 3/4 cup pumpkin puree
- 2/3 cup muscovado sugar packed // or sub organic brown sugar or coconut sugar
- 1/4 cup maple syrup
- 1/4 cup olive oil
- 1 tsp vanilla extract
- 2 tsp baking soda
- 1/4 tsp salt sea salt
- 1/2 tsp ground cinnamon
- 1 ¼ tsp pumpkin pie spice
- 1/2 cup water
- 1/2 cup almond meal (ground from raw almonds)
- 3/4 cup rolled oats (certified gluten-free as needed)
- 1 cup gluten-free flour blend
CRUMBLE TOP optional
- 3 Tbsp muscovado sugar (or sub organic brown sugar, organic cane sugar, or coconut sugar)
- 3 ½ Tbsp gluten-free flour blend
- 2 Tbsp pecan roughly chopped, or pepitas, or walnut
- 1 ¼ Tbsp coconut oil
- 1 pinch cinnamon
- 1 pinch pumpkin pie spice
Instructions
- Preheat oven to 350 degrees F (174 C) and lightly grease a standard size muffin tin (will make 9-10 muffins as original recipe is written // adjust if altering batch size). Dust with gluten-free flour and shake out excess.
- Prepare flax eggs by mixing flaxseed meal and water in a large mixing bowl. Let set for 5 minutes.
- Add banana and mash, leaving just a bit of texture.
- Add pumpkin purée, muscovado sugar, maple syrup, olive 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, oats, and gluten-free flour blend and stir until just combined. The batter should be thick and scoopable.
- Divide batter evenly among 9-10 muffin tins (amount as original recipe is written // adjust if altering batch size), filling all the way full (I like big muffins!).
- Quickly rinse your mixing bowl and then 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. It’s better to slightly over-bake these than under-bake because the gluten-free flour blend takes longer to cook all the way through.
- 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.
- Once completely cooled, store in a covered container at room temp for 3-4 days, though best when fresh. Freeze for longer term storage.
Notes
- Muscovado sugar can be substituted with organic brown sugar or coconut sugar; brown sugar is the closest alternative.
- If pumpkin pie spice is not available, a DIY blend of cinnamon, ginger, nutmeg, and cloves works well.
- For the gluten-free flour blend, substitutions with a 1:1 gluten-free flour are acceptable.
- This recipe is adapted from other vegan pumpkin bread and banana crumb muffin recipes for flavor and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9(muffins)
Amount Per Serving
Calories 329 kcal
% Daily Value*
| Serving | 1muffin | |
| Calories | 329 | 16% |
| Carbohydrates | 52.6g | 18% |
| Protein | 4.6g | 9% |
| Fat | 12.7g | 20% |
| Saturated Fat | 3.1g | 16% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 341mg | 14% |
| Fiber | 4.9g | 20% |
| Sugar | 27g | 54% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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