Vegan Gluten Free Pumpkin Muffins
User Reviews
5
Vegan Gluten Free Pumpkin Muffins
Description
The muffins start with a mixture of flaxseed meal and water as a vegan egg substitute, combined with pumpkin puree, coconut sugar, maple syrup, vinegar, oil, and vanilla extract. Oats are added before folding in almond flour, oat flour, potato starch, and leavening agents to create a thick batter. The streusel topping blends oat flour, coconut sugar, cinnamon, vegan butter or oil, and pecans for a crumbly finish.
Baked at 375°F, the muffins develop a moist interior flavored with pumpkin pie spice and cinnamon, offset by the crunch and sweetness of the pecan streusel. They have a texture that balances softness with nutty bits throughout. These muffins use gluten-free ingredients ensuring they are suitable for those avoiding gluten.
The recipe allows for substitutions such as homemade oat flour or split rice and almond flours, and offers options to adapt the oil or baking pan. Cooling before removing helps maintain muffin shape. Optional icing can be added for extra sweetness.
Ingredients
Wet:
- 1 tbsp flax seed meal
- 4 tbsp water
- 3/4 cup pumpkin not pumpkin pie filling, puree
- 1/3 cup coconut sugar or light brown sugar
- 3 tbsp maple syrup
- 3 tbsp neutral cooking oil neutral safflower oil or refined coconut, generic cooking oil
- 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 pecans chopped
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
- Gluten-free oat flour can be made by blending oats in a blender or substitute with half rice flour and half almond flour.
- Use nut butter and some extra pumpkin puree to replace oil in both batter and streusel, noting muffins may dry out slightly without oil.
- Batter can be baked in a brownie pan with doubled streusel for a denser treat, baking about 30 minutes until a toothpick comes out clean.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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