vegan pumpkin spice muffins
These perfect pumpkin spice muffins are great to bring to brunch or to eat as a sweet snack. Real pumpkin puree makes them extra moist, and gluten free oat flour kicks up the fibre!
Servings 12 muffins
Ingredients
muffin batter
- 2 ½ C oat flour
- 2 teaspoon cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon all-spice
- ½ teaspoon nutmeg
- ¼ teaspoon sea salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 C nondairy milk
- 1 C pumpkin puree
- ¾ C coconut sugar
- ¼ C unsweetened apple sauce
- 1 teaspoon apple cider vinegar
- 1 teaspoon vanilla extract
topping
- ⅓ C pecans, roughly chopped
- 1 tablespoon coconut sugar
Instructions
- Preheat your oven to 375°F and line your muffin tray with paper liners or use a silicon muffin tray.
- In a large mixing bowl combine the flour, spice, baking powder, baking soda, and sea salt.
- In another mixing bowl mix together nondairy milk, pumpkin puree, coconut sugar, apple sauce, apple cider vinegar, and vanilla extract until well combined.
- Pour the liquid mixture into the dry mixture and fold until it just comes together, but do not over mix.
- Scoop the batter into the muffin cups and top with chopped pecans and a sprinkle of coconut sugar.
- Bake for 18 to 20 minutes or until a toothpick comes out clean. Serve once removed from the oven and the muffins have cooled. You can also store the muffins at room temperature in a container or in the fridge and consume within 5 to 6 days. If you leave them for longer than that, they will become a little soggy from the oat flour.