Description
These One-Bowl Vegan Pumpkin Muffins are moist, flavorful, and perfect for a healthy breakfast or snack. Made with wholesome ingredients like almond meal, gluten-free oats, and pumpkin purée, they are naturally vegan and gluten-free. The optional pecan crumble topping adds a delightful crunch that complements the warm spices perfectly.
Ingredients
Wet Ingredients
- 1½ tbsp ground flaxseed
- 4 tbsp water (for flaxseed mixture)
- 2 tbsp mashed ripe banana
- ¾ cup plain pumpkin purée
- ⅔ cup packed light brown sugar
- ¼ cup maple syrup
- ¼ cup olive oil
- 1 tsp alcohol-free vanilla flavoring
- ½ cup water (additional)
Dry Ingredients
- 2 tsp baking soda
- ¼ tsp sea salt
- ½ tsp ground cinnamon
- 1¼ tsp nutmeg-free pumpkin pie spice
- ½ cup almond meal
- ¾ cup certified gluten-free rolled oats
- 1 cup gluten-free all-purpose flour blend
Optional Crumble Topping
- 3 tbsp brown sugar
- 3½ tbsp gluten-free flour blend
- 2 tbsp chopped pecans
- 1¼ tbsp coconut oil
- Pinch of cinnamon
- Pinch of nutmeg-free pumpkin pie spice
Instructions
- Prepare Flaxseed Mixture: In a large bowl, mix 1½ tablespoons ground flaxseed with 4 tablespoons water and let it stand for 5 minutes to thicken.
- Combine Wet Ingredients: Whisk in the mashed banana, pumpkin purée, light brown sugar, maple syrup, olive oil, alcohol-free vanilla flavoring, and an additional ½ cup of water into the flaxseed mixture until well combined.
- Add Dry Ingredients: Stir in the baking soda, sea salt, ground cinnamon, and nutmeg-free pumpkin pie spice. Then gently fold in the almond meal, rolled oats, and gluten-free flour blend until just incorporated.
- Fill Muffin Cups: Divide the batter evenly among 9 lined muffin cups.
- Prepare Crumble Topping (Optional): If using, combine brown sugar, gluten-free flour blend, chopped pecans, coconut oil, cinnamon, and nutmeg-free pumpkin pie spice by rubbing together with your fingers until crumbly. Sprinkle this crumble evenly over the batter in each muffin cup.
- Bake Muffins: Place the muffin tray in a preheated oven at 350°F (175°C) and bake for 22 to 28 minutes, or until the tops spring back lightly and a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Cool and Serve: Allow the muffins to cool completely before removing the liners. Enjoy as a wholesome breakfast or snack.
Notes
- Using plain pumpkin purée helps you control the sweetness and spice levels in the muffins.
- To ensure the muffins are fully baked, test with a toothpick before removing from the oven.
- The optional crumble topping adds texture, but these muffins are delicious even without it.
- Make sure to use gluten-free oats and flour to keep the muffins gluten-free.