Whew!
I was craving muffins like no other so here we are.
And no, you don’t need to rely on the muffin man, gurl you can be a boss a** b**** in the kitchen and whip up your own moist, flavorful baked goods.
Yep I said moist, so deal.
Not going to lie (I rarely do anyway… besides to avoid hurting peoples’ feelings shhh) I was a bit hesitant to whip up a gluten-free baked treat that normally contains all the gluten since I hadn’t gone down that path before.
But let me tell you. The weird but not so weird ingredients really know how to work together to produce a fabtastic muffin.
These muffins were MOIST, they were texturally appealing (not too dense and not too crumbly) anddd they tasted very cozy and fall-like in the best way possible.
So yeah this recipe is a win in my book! I won’t be sharing as much next time hehe.
Now let’s talk about how you can make these scrumptious muffins happen in your home!
First you’re going to mix some flax eggs (aka flax seed meal plus water) with mashed ripe banana, pure pumpkin puree, organic brown sugar + real deal maple syrup (for that sweetness factor), extra virgin olive oil, and vanilla extract until nice and combined.
Then. You’re going to stir in a bit of baking soda, a couple pinches of sea salt, ground cinnamon, and basic pumpkin pie spice. Incorporate that ish real good.
Nowww whisk in a good splash of H2O before gently folding in nutty almond meal, rolled oats, and all-purpose gluten-free flour.
Pour your mouth-watering batter into a greased muffin tin then hit those babies with a lovely streusel topping composed of more brown sugar, AP GF flour, toasted walnut pieces, and tropical unrefined coconut oil plus a generous pinch of cinnamon and yep, pumpkin pie spice!
Whew.
Bake until lightly golden and a knife comes out cleannn.
Eat up!
P.S. I got this lovely recipe from Minimalist Baker! I pretty much followed her recipe but tweaked a few minor details. Yummm.
P.P.S. They are damn good warm, and very good room temp the next day… if they last that long ha.
P.P.P.S. If you’re into the whole sharing is caring concept these make lovely hostess gifts for the holidaze.
Gluten-Free Vegan Pumpkin Streusel Muffins
Ingredients
- 1 1/2 tablespoons flax seed meal
- 4 tablespoons water
- 2 tablespoons mashed ripe banana
- 3/4 cup canned pumpkin puree
- 2/3 cup packed organic brown sugar
- 1/4 cup pure maple syrup
- 1/4 cup extra virgin olive oil
- 1 teaspoon pure vanilla extract
- 2 teaspoons baking soda
- 1/4 teaspoon sea salt
- 1/2 teaspoon ground cinnamon
- 1 1/4 teaspoon pumpkin pie spice
- 1/2 cup water
- 1/2 cup almond meal (I use Bob's Red Mill super-fine natural almond flour from whole almonds)
- 3/4 cup gluten-free rolled oats
- 1 cup all-purpose gluten-free baking flour (I use Bob's Red Mill)
Streusel Topping:
- 3 tablespoons packed organic brown sugar
- 3 1/2 tablespoons all-purpose gluten-free baking flour
- 3 tablespoons roughly chopped toasted walnuts
- 1 1/4 tablespoons unrefined coconut oil
- 2 dashes ground cinnamon
- 2 dashes pumpkin pie spice
Pan Prep:
- Unrefined coconut oil
- All-purpose gluten-free baking flour
Instructions
- Preheat oven to 350. Grease a standard size muffin tin with coconut oil, then lightly dust with gluten-free flour, shaking out the excess. The recipe makes about 11 muffins.
- In a large bowl, whisk the flax seed meal with 4 tablespoons of water. Let the mixture sit for 5 minutes.
- Add the banana, pumpkin puree, sugar, maple syrup, oil, and vanilla, then whisk for 1 minute.
- Stir in the baking soda, salt, cinnamon, and pumpkin pie spice.
- Whisk in 1/2 cup water until well combined.
- Add the almond meal, oats, and gluten-free flour then stir until just combined.
- Divide the batter evenly among the muffin tin, filling to the top.
- Mix the streusel ingredients in a small bowl with a fork until crumbly, then top the muffins with the mixture.
- Bake for 28-32 minutes, or until the tops turn golden brown and a knife inserted into the centers comes out clean–my muffins were done after 30 minutes.
- Let the muffins cool for 5 minutes in the tin, then carefully remove and cool on a cooling rack.
- Once cooled completely, store the muffins in a covered container at room temp for up to 4 days. Microwave for 10-15 seconds to rewarm, if you wish.