Vegan Pumpkin Muffins

It’s pumpkin season! Nothing says fall like crunchy leaves, brisk mornings, and PUMPKIN MUFFINS. These muffins are nutrient dense and equally delicious. Try not to consume them all in one sitting…I dare you.

Print Recipe

Vegan Pumpkin Muffins

Prep Time

20 Minutes

Cook Time

22 Minutes

Servings

Muffins

Ingredients

• 1.5 Batches Flax eggs (1 1/2 Tbs of flax seed meal + 4 Tbs water)
• 2 Tbs Mashed ripe banana
• 1 Cup Pumpkins puree
• 1/4 Cup Maple Syrup
• 2/3 Cup coconut sugar
• 1/4 Cup Melted coconut oil
• 1.5 tsp pure vanilla extract
• 2 tsp baking soda
• 2 tsp Pumpkin pie spice
• 1.5 tsp cinnamon
• 1/2 tsp ginger
• 1/2 tsp nutmeg
• 3/4 Cup Almond milk Can sub for any alternative milk
• 1 Tbs chai seeds
• 1/2 Cup almond meal
• 3/4 Cup gluten free oats
• 1 Cup gluten free flour blend

Crumble (Optional... but glorious)

• 3 Tbs coconut sugar
• 3 1/3 Tbs Gluten free flur blend
• 2 Tbs roughly chopped almonds, pecans, or walnuts
• 1 1/4 Tbs coconut oil
• 1 Pinch each Cinnamon and pumpkin pie spice

Prep Time 20 Minutes Cook Time 22 Minutes Servings Muffins Ingredients 1.5 Batches Flax eggs (1 1/2 Tbs of flax seed meal + 4 Tbs water) 2 Tbs Mashed ripe banana 1 Cup Pumpkins puree 1/4 Cup Maple Syrup 2/3 Cup coconut sugar 1/4 Cup Melted coconut oil 1.5 tsp pure vanilla extract 2 tsp baking soda 2 tsp Pumpkin pie spice 1.5 tsp cinnamon 1/2 tsp ginger 1/2 tsp nutmeg 3/4 Cup Almond milk Can sub for any alternative milk 1 Tbs chai seeds 1/2 Cup almond meal 3/4 Cup gluten free oats 1 Cup gluten free flour blend Crumble (Optional... but glorious) 3 Tbs coconut sugar 3 1/3 Tbs Gluten free flur blend 2 Tbs roughly chopped almonds, pecans, or walnuts 1 1/4 Tbs coconut oil 1 Pinch each Cinnamon and pumpkin pie spice

Instructions

1. Preheat oven to 350 degrees. Line muffin tins or lightly grease and dust with gluten-free flour blend.
2. Prepare flax egg in a large mixing bowl. Let sit for 5 minutes.
3. Add bananas and mash leaving a little bit of texture.
4. Add pumpkin puree, coconut sugar, maple syrup, coconut oil, and vanilla extract. Whisk for about a minute.
5. Stir in baking soda, pumpkin pie spice, cinnamon, ginger, and nutmeg. Add alternative milk mix again.
6. Add chai seeds, almond meal, gluten free-oats, gluten free flour blend mix until just combined. Batter should be scoopable and thick
7. Divide batter evenly among 9-12 muffin tins depending on how big you want the muffins to be.
8. In another bowl add all the crumb ingredients. Mash with a fork or your hands until it is crumbly like wet sand. Generously top the muffins.
9. Bake for 20-30 minutes until the tops are golden brown and a toothpick comes out completely clean.
10. Let cool for about 5 minutes in the muffin tin then, remove and let cool completely.
11. Once cooled store in a covered container for 3-4 days. Can easily be frozen!