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Pumpkin Muffins

Vegan I Gluten Free

Serves: 12 muffins

Time: 45 minutes

1 1/2 tbsp. flaxseed meal + 4 tbsp. water

1/2 banana, mashed

1 cup organic pumpkin puree (roughly 1/2 a 14 ounce can)

1/2 cup organic coconut palm sugar

1/4 cup organic maple syrup

1/4 cup organic coconut oil, melted

1 tsp. pure vanilla extract

1/2 cup water

2 tsp. baking soda

1 1/4 tsp. pumpkin pie spice

1/2 tsp. cinnamon

1/4 tsp. salt

1 cup gluten free flour blend

3/4 cup organic rolled oats

1/2 cup almond meal


2 1/2 tbsp. organic coconut palm sugar

2 1/2 tbsp. gluten free flour blend

2 tbsp. pumpkin seeds 2 tbsp. chopped pecans

1 tbsp. almond meal

1 tbsp. organic coconut oil, melted

1/4 tsp. cinnamon

Preheat the oven to 350 degrees. Generously coat the inside of the muffin tin with coconut oil.

Make the flaxseed "egg" by combining the flaxseed meal and water in a small bowl. Stir and set aside for 5 minutes.

In a large mixing bowl, mash the banana. Add the pumpkin, coconut sugar, maple syrup, coconut oil, and vanilla. When the flaxseed has thickened add it to the mixture. Using a hand blender, whisk for about 1 minute.

Add the water, baking soda, pumpkin pie spice, cinnamon, and salt to the bowl. Again, mix until combined, about 30 seconds.

Add the gluten free flour blend, rolled oats and almond meal. Whisk until the batter is mixed well.

Pour the mixture evenly into the muffin tin. Don't completely fill each tin, leave about 1/4 inch of space at the top.

Rinse your mixing bowl and add all the crumble ingredients together, using a spoon stir until combined. If you need to add a bit more oil do so, but add it slowly, you want the mixture to be wet but not liquid.

Top each muffin tin with the crumble. Bake in the oven for about 30 minutes. You want them golden brown on the top. Poke a knife through the center to make sure they are ready, it should come out clean. Bake a few minutes longer if they need more time.

Let the muffins rest 5-10 minutes in the pan before removing to a cooling rack.

Enjoy or store in the fridge for 4-5 days.

Health Tip: Coconut oil contains a unique saturated fat, Medium-Chain Triglycerides or MCTs, which helps to jumpstart the metabolism, reverse insulin resistance, and enhance brain function. Coconut oil raises the body's good cholesterol levels and is antimicrobial.

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