These moist pumpkin muffins are a bakery style treat, and they’re vegan and gluten free. Easy to make and perfect for sharing. These pumpkin muffins are so moist and flavorful they taste like they came from a bakery. They’re perfect with a coffee and the recipe makes a bunch so you’ll have plenty to share. The sweet cinnamon streusel topping actually stays on so you get some with every delicious bite.
And they’re vegan, gluten free and a lot lighter than most pumpkin muffins. And I have proof that if you don’t tell people they’re healthy…
…they won’t know.
I gave one to Graeme the other night, and he happily ate it and even endorsed it with “the Graeme stamp of approval.” And then I started detailing how they have less sugar and fat than most pumpkin muffins, and how successful I thought the conversion to vegan and gluten free was. I could see his enthusiasm start to wane, so I trailed off. And he returned to a lovely state of moist pumpkin muffin enjoyment.
For some people, knowing that something is healthy or better for them doesn’t enhance their eating experience. I used to be one of them. That’s why I like to share all the healthy/vegan/clean/gluten free nitty gritty with you all, and my mom, who really likes knowing that stuff. For almost everyone else, I keep it on the down low unless I’m asked.
I just want everyone to have a good time.
Ok, so use discretion in who you share this with: these are made with a gluten free flour blend, but oat flour should work too. I used maple syrup instead of sugar, and I supplement that with some applesauce so I don’t have to use as much as most pumpkin muffin recipes call for. Holy nuts, a lot of them want you to use two cups of sugar! I use one cup of maple syrup and a cup of applesauce, and to me that’s plenty sweet.
The eggs are flax. I totally and completely love using flax eggs! They’re healthy, easy to use, _not_ eggs and the stuff I make with them always turns out great. Go flax eggs.
I know standard muffin recipes often call for 1/2 cup of oil, or something like that, but here I’m using two tablespoons (!) of coconut oil instead. And they’re still super moist and have a lovely crumb. One of the reasons I’m getting away with that little oil is pumpkin makes a nice natural fat substitute. Any time you bake with pumpkin you’re kind of baking with nature’s fat substitute. Sweet!
I make the streusel topping with coconut oil instead of butter and coconut sugar instead of brown sugar. I add a dash of cinnamon too. It’s crumbly and delicious _and_ actually stays on the muffins! A little falls off, but in a fun way.
Do you love the zebra striped muffin papers? It was either that or a giraffe print.
I stirred some crushed pecans into my batter, and they taste fabulous. I used to be one of those people who never put nuts in anything, but I’m changing my tune on that. I think these would also be excellent with a handful of raisins, or chocolate chips if you’re feeling wild and crazy.
The recipe makes 18 muffins, and that’s way too many for me to be left alone with, so I sent half of them home with Graeme. These would be perfect to make for a potluck or brunch or coffee get together. They also freeze well, so you can make them now and still be enjoying moist, spicy, delicious pumpkin muffins well into November.
Gin, Eat Healthy Eat Happy
These moist pumpkin muffins are a bakery style treat. Perfect with a hot cuppa and a cozy sweater.
15 minPrep Time
30 minCook Time
45 minTotal Time
- Dry ingredients:
- 2 c gluten free flour blend or oat flour
- 1 c old fashioned oats
- 2 tsp baking soda
- 1/2 tsp baking powder
- 2 tsp cinnamon
- 2 tsp pumpkin pie spice
- 1 tsp ground cloves
- 1/2 tsp salt
- Wet ingredients:
- 15 oz. can pure pumpkin puree
- 1 c maple syrup or agave
- 3 Tbs flax meal stirred together with 9 Tbs warm water
- 1 c unsweetened applesauce
- 2 Tbs melted coconut oil
- Streusel topping:
- 1/4 c coconut sugar
- 2 Tbs coconut oil
- 2 Tbs old fashioned oats
- 2 Tbs gluten free flour blend or oat flour
- a few dashes cinnamon
- 1/2 c chopped pecans, or whatever you like (raisins, chocolate chips, other nuts etc)
- Heat the oven to 350. Line 18 muffin tins with paper if you have enough, or 12.
- Stir the dry ingredients together in a large bowl. Stir the wet ingredients together in a medium bowl. Combine the streusel ingredients in a small bowl and work them together with your fingers.
- Fold the wet ingredients into the dry until totally combined. Stir in the pecans and/or anything else you're adding. Fill each muffin tin to almost full. Top each with a generous pinch of the streusel topping.
- Bake for about 30 minutes, or until a toothpick inserted into one of the middle muffins comes out clean. Remove the muffins from the tin to cool completely. Bake the rest of the batter if needed.
- The wrappers tend to stick to the muffins while they're still warm, so let them cool completely before unwrapping.
These muffins want to live on your Pinterest boards.
I’m about to make a hot tea and grab one of these muffins!