Vegan Pumpkin Muffins
Servings Prep Time
9-12Muffins 20Minutes
Cook Time
22Minutes
Servings Prep Time
9-12Muffins 20Minutes
Cook Time
22Minutes
Ingredients
Crumble (Optional… but glorious)
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!