Vegan Gluten Free Pumpkin Muffins
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.
Servings: 12 muffins
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
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.
Video
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
Calories: 203kcal | Carbohydrates: 24g | Protein: 4g | Fat: 12g | Saturated Fat: 1g | Sodium: 95mg | Potassium: 209mg | Fiber: 3g | Sugar: 9g | Vitamin A: 2383IU | Vitamin C: 1mg | Calcium: 75mg | Iron: 1mg