Vegan Gluten Free Pumpkin Muffins
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5.0
12 reviews
Excellent
Vegan Gluten Free Pumpkin Muffins
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Start the fall baking with these hearty Vegan Gluten free Pumpkin Muffins! Soft, satisfying muffins with oats, almond flour, pumpkin, spices and a pecan streusel. Vegan Gluten-free Soy-free Recipe.
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Ingredients
Wet:
- 1 tbsp flax seed meal
- 4 tbsp water
- 3/4 cup pumpkin puree , not pumpkin pie filling
- 1/3 cup coconut sugar or light brown sugar
- 3 tbsp maple syrup
- 3 tbsp oil (neutral safflower oil or refined coconut)
- 1 tsp vinegar
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1 tsp pumpkin pie spice
Dry:
- 3/4 cup almond flour
- 3/4 cup oat flour
- 3 tbsp Potato Starch
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/3 cup oats
Streusel:
- 1/4 cup oat flour , substitute option in notes
- 3 tbsp coconut sugar
- 1/2 tsp cinnamon
- 2 tbsp Vegan Butter or Oil
- 3 tbsp Chopped Pecans
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Instructions
- Line a muffin pan with liners. Preheat the oven to 375 deg F (190 C).
- Mix the flax meal with water and set aside for 2 mins. In a large bowl, combine the flax "egg", pumpkin puree, sugar, maple, vinegar, oil and vanilla extract. Mix until well combined.
- Add the oats to the puree mixture, and mix in.
- Add the dry ingredients and mix well to make a thick batter. Add 3-4 tbsp chopped pecans if you like. Spoon the thick mixture into prepared muffin pan. (I use a cookie scoop to scoop the thick mixture into the pan. Then use the scoop or spatula to even the top a bit)
- Make the Streusel: Mix flour, sugar, cinnamon in a bowl. Add vegan butter or oil and mix with your hands to make breadcrumbs. Add in the pecans and mix in. Spoon the streusel over the muffins.
- Bake for 20 mins. Check if the muffins are done. Remove from the pan after 5 mins. let cool completely covered with a light kitchen towel. Add a simple sugar icing drizzle if you like.
- Store: on the counter for the day, refrigerate for upto 5 days. Microwave to warm and serve with vegan butter.
Notes
- Oat flour: Blend gluten-free oats in a blender to make flour and use, or use half rice flour, half almond flour as substitute.
- Oil substitute: Use nut butter in the streusel and 2 tbsp more pumpkin puree in the batter. without oil the muffins will tend to dry out a lot, so add an icing.
- Bake into a pan: You can bake the batter into a brownie pan. Double the streusel, bake for 30 mins or until a toothpick from the center comes out clean.
- Nutrition is for 1 muffin
Nutrition Information
Show Details
Calories
203kcal
(10%)
Carbohydrates
24g
(8%)
Protein
4g
(8%)
Fat
12g
(18%)
Saturated Fat
1g
(5%)
Sodium
95mg
(4%)
Potassium
209mg
(6%)
Fiber
3g
(12%)
Sugar
9g
(18%)
Vitamin A
2383IU
(48%)
Vitamin C
1mg
(1%)
Calcium
75mg
(8%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 203 kcal
% Daily Value*
| Calories | 203kcal | 10% |
| Carbohydrates | 24g | 8% |
| Protein | 4g | 8% |
| Fat | 12g | 18% |
| Saturated Fat | 1g | 5% |
| Sodium | 95mg | 4% |
| Potassium | 209mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 9g | 18% |
| Vitamin A | 2383IU | 48% |
| Vitamin C | 1mg | 1% |
| Calcium | 75mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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