Easy gluten-free, vegan pumpkin spice muffins
By Sari Huhtala
Packed with beta-carotene and free-radical neutralizing antioxidants, immune-boosting pumpkin makes this vegan muffin magnificent. Pumpkin is loaded with beta-carotene, which converts to vitamin A in your body. Vitamin A helps boost the immune system and fight infections. Plus, it’s loaded with vitamin C too. What a powerhouse!
And, because these muffins are made with ground almonds, a little goes a long way in promoting satiety to tide you over on those days when you’re running late at work.
Ingredients:
(Makes 10 regular muffins or 24 mini muffins)
Mini muffins are not just perfect for tiny tots. One mini muffin fills the adult tummy too!
- 1 cup pumpkin puree*
- ¼ cup coconut sugar
- ¼ cup maple syrup
- 2 tbsp ground flax mixed with 2 ½ tbsp water to create a flax gel egg (let sit 1 minute)
- ¼ cup melted coconut oil
- ½ cup of almonds, ground into flour
- 1 ½ cups of oats, ground into flour
- 2 tbsp pumpkin pie spice*
- 2 tsp baking powder
- ½ tsp baking soda
- Optional: add chopped dates, raisins, nuts, cranberries, pumpkin seeds. Adding chunks of dates is my favourite!
In a bowl combine melted coconut oil with coconut sugar, maple syrup, pumpkin and flax gel egg. Mix well. Grind oats and almonds into flour and add to bowl. Add baking powder and baking soda and mix dough until blended.
Preheat oven to 375 degrees F.
Scoop into lined muffin cups, or greased muffin pan. For regular size muffins bake for 15 minutes. If making mini muffins, bake approximately 12-13 minutes.
These muffins freeze well too, so save time and stock up for easy grab-and-go snacking!
* Save money by making your own pumpkin puree. Simply slice a pie pumpkin in half. Remove seeds and pulp. Place on cookie sheet and roast in oven at 400 degrees F for about an hour, or until it’s soft enough to insert a fork.
Let cool down. Scoop out flesh and place in food processor or blender to create puree. Freeze any extras for later use.
** I make my own pumpkin pie spice by combining 1 tbsp ground cinnamon, ¼ tbsp ground ginger, ¼ tbsp ground nutmeg, 1/8 tbsp ground cloves. Increase quantities to make extra for your next batch.
