Pumpkin Spice Muffins (Gluten-Free, Vegan, Nut-Free)
‘Tis the season! It’s literally snowing in NYC for the first time all season as I type this recipe out for you guys, and it is giving me alllllll the holiday feels.
I don’t know about you, but I love the initial pumpkin frenzy at the beginning of fall, when it’s pumpkin spice everything, everywhere; but the novelty wears off quickly, and I end up needing a little break from pumpkin things. Then right around this time at the beginning of December, I start craving those warming spices of nutmeg and cinnamon, and get an itch to bake all the things— so this pumpkin spice muffin recipe is the perfect combination of everything! It’s also gluten-free, vegan-optional, and nut-free.
Justin loves pumpkin everything (I made my pumpkin olive oil bread for his birthday ‘cake’ last year!), and these pumpkin spice muffins are perfect for either a grab-n-go breakfast pastry or a little sweet snack after dinner for him.
They’re so, so easy to make, and have been on repeat over here— it’s a great recipe that you can easily make for your family over the holidays too, because they don’t have any crazy ingredients and most people’s pantries will have these ingredients all on hand. And while the crumbly sugar topping is definitely optional, I highly recommend it for the extra satisfying crunch!
Pumpkin Spice Muffins
Gluten-Free, Vegan, Nut-Free
Makes 12 Muffins
Ingredients
1 3/4 cup all-purpose GF Flour
1/4 cup GF rolled Oats
1 cup Pumpkin puree
2 eggs (sub flax egg if vegan)
1/3 cup Maple Syrup
1/3 cup Olive Oil
1/3 cup non-dairy Milk (I used oat)
2 tsp Pumpkin Spice
1.5 tsp Vanilla Extract
1 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt
For Crumb Topping:
1.5 tbsp Oats
1 tsp Chia Seeds
1 packed tbsp Brown sugar or Coconut sugar
1 tsp Olive oil
Recipe
Preheat oven to 325ºF. Lightly grease muffin tins with olive oil and set aside.
Combine all dry ingredients (GF flour, oats, pumpkin spice, baking powder, baking soda, and salt) in a small bowl with a fork or whisk until thoroughly mixed. Set aside.
Combine all wet ingredients (pumpkin puree, eggs, maple syrup, olive oil, milk, vanilla extract) with a fork or whisk in a large mixing bowl until well-combined. Add the dry ingredient mix in 3 parts, stirring well to combine until no flour is visible.
In a small bowl, combine all ingredients for crumb toppings until mixed thoroughly. Set aside.
Spoon batter into tins, filling them 2/3 of the way to the top. Sprinkle in crumb toppings evenly. Bake muffins at 325 for 22-25 min or a toothpick comes out clean. Gently transfer to a wire cooling rack to cool down completely.
Muffins stay good for 3-4 days in room temperature, or a week in the fridge! They also freeze really well, so it’s perfect for a little breakfast on the go whenever you need it.
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