Since putting up my Healthy Vegan Pumpkin Spice Latte last week it has definitely felt like Autumn in my kitchen! At Ross’ request I’ve been working on a pumpkin oatmeal recipe (which I will definitely be sharing soon) and it’s probably safe to say that at least 50% of our meals now contain pumpkin. Today’s recipe is no exception.
These Vegan, Gluten-Free Pumpkin Apple Spice Muffins have the perfect fall spice flavor that’s best enjoyed in front of a fireplace and/or with a mug of apple cider. I like my muffins to be a little hearty (muffins without texture feel a little boring to me) so these mini-muffins are filled with chopped nuts, apples and oats. Sweetened with just a little maple syrup, they are perfectly healthy for breakfast. My favorite way to enjoy them is sliced in half with a little coconut butter or vegan butter.
This recipe makes 16 mini muffins. You can double the recipe to make about 8 regular muffins but make sure to bake them for 5-10 minutes longer.
- 1 cup all purpose gluten-free flour
- ⅓ cup rolled oats
- 1 tbs chia seeds
- ⅛ tsp salt
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tbs pumpkin pie spice
- ½ cup pumpkin puree
- 2 tbs coconut oil, softened
- ½ cup non-dairy milk (I used coconut)
- ¼ cup maple syrup
- ⅓ cup chopped nuts (I used pecans)
- ½ cup diced apple
- Preheat oven to 375°. Grease a mini muffin tin or line it with baking cups.
- In a large bowl, whisk together flour, oats, chia, salt, baking powder, baking soda and pumpkin pie spice.
- In a small bowl, stir together pumping puree, coconut oil, milk and maple syrup. Add contents of small bowl into large bowl and stir until fully mixed. Fold in chopped nuts and diced apple.
- Spoon batter into each muffin spot, filling slightly about fill line. There should be enough batter for 16 mini muffins.
- Bake for 17-20 minutes, until edges are firm and lightly browned. Serve warm or at room temperature.
Drizzle with coconut butter…