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Vegan Pumpkin Muffins

Vegan Pumpkin Muffins are sweet and nutty with a soft, velvety texture. The most moist and tender oil-free and gluten-free muffins you'll bake this fall!

Author:

Elizabeth | At Elizabeth's Table

Serves:

24

Prep:

10

minutes

Cook:

20

minutes

TOtal:

30

minutes

Ingredients

  • 1 Cup Pureed Pumpkin
  • 1/2 Cup Maple Syrup or Date Syrup
  • 1/2 Cup Nut Butter
  • 1 Tablespoon Apple Cider Vinegar
  • 1 1/4 Cups Homemade Oat Flour
  • 3/4 Cup Almond Flour
  • 1 Teaspoon Cinnamon
  • 1 Teaspoon Baking Soda
  • 3/4 Teaspoon Baking Powder
  • 3/4 Teaspoon Salt
  • 1/2 Teaspoon Allspice
  • 1/2 Teaspoon Nutmeg
  • 1/4 Teaspoon Cloves
  • 1/4 Teaspoon Ginger
  • 1/2 Cup Chopped Pecans

Instructions

  1. Preheat the oven to 375°F. Line a muffin tin with liners.
  2. In a large bowl, mix the pumpkin, syrup, nut butter, and apple cider vinegar. Stir until thoroughly combined.
  3. Add the oat flour, almond flour, cinnamon, baking soda, baking powder, salt, allspice, nutmeg, cloves, and ginger. Stir until the mixture is smooth.
  4. Fold in the pecans.
  5. Scoop into your muffin cups. Bake for 20-25 minutes until a toothpick comes out clean. Remove them from the oven and let cool completely. Enjoy!