Empty My Fridge
Vegan Gluten Free Pumpkin Muffins
Ingredients
- Flax seed1 tbsp
- Pumpkin¾ cups + 1 tsp
- Coconut sugar⅓ cups + 3 tbsp
- Maple syrup3 tbsp
- Oil3 tbsp
- Vinegar1 tsp
- Vanilla1 tsp
- Cinnamon · ground1 tsp
- Almond flour¾ cups
- Flour1 cup
- Potato starch3 tbsp
- Baking powder2 tsp
- Baking soda¼ tsp
- Salt¼ tsp
- Oats⅓ cups
- Vegan butter or oil2 tbsp
- Pecan · chopped3 tbsp
Instructions
- Line a muffin pan with liners and preheat the oven to 375°F (190°C).
- Mix the flax meal with the water and rest 2 minutes. In a large bowl, combine this flax egg with the pumpkin puree, coconut sugar, maple syrup, vinegar, oil and vanilla, and mix until well combined.
- Stir the oats into the wet mixture.
- Add the dry ingredients and mix to a thick batter, adding chopped pecans if you like. Spoon into the prepared pan, then level the tops.
- Make the streusel: mix the oat flour, coconut sugar and cinnamon. Rub in the vegan butter or oil until it forms crumbs, then mix in the pecans. Spoon over the muffins.
- Bake for 20 minutes, then check that the muffins are done. Remove them from the pan after 5 minutes and cool completely.
Summarized from Vegan Richa's video. Watch it for the details.
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