Recipe: Super Pumpkin Muffins - Gluten Free, Vegan

It might be July but today I had a craving for pumpkin. I wanted something savory and comforting, but also something not too sugary or heavy. Lately I've been feeling like a lot of different foods don't want to agree with me, so I was looking for something fairly simple. These pumpkin muffins are super dense and filled with plenty of good-for-you ingredients. There's no gluten, no refined sugar and they're dairy free - making them also vegan.

To whip these up all you need is one bowl and a spoon, so clean up is also fairly easy. They'd make a great breakfast muffin, but they're totally perfect for an afternoon snack or dessert as well.

Super Pumpkin Muffins 

Makes 6 hearty muffins 


1 cup pure organic pumpkin
1/2 cup unsweetened apple sauce
3 tablespoons coconut oil, melted
1/4 cup plain, unsweetened almond milk
1/4 cup maple syrup
1/4 cup agave
1 scant tablespoon vanilla extract
2 1/5 cup Bob's Red Mill gluten free oats
1 teaspoon baking soda
1 teaspoon baking powder
1 1/2 teaspoons cinnamon
1 tsp chia seed
1 tsp flax seeds
1/2 cup Enjoy Life mini chocolate chips


- Preheat oven to 350, and grease a muffin pan (I use coconut cooking spray).
- Combine all wet ingredient together in a large bowl.
-Add in oats and other dry ingredients.
-Spoon into muffin pan and bake for 30-35 minutes (more or less, depending on your oven!)

These muffins came out super moist thanks to the pumpkin/apple sauce duo so if you like them dryer, you can lessen these amounts, or add a bit more oat. These are highly versatile muffins! They might seem like a fall dessert but I think pumpkin should be embraced year round! :)

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