1-BOWL VEGAN PUMPKIN MUFFINS

1-bowl vegan pumpkin muffins with pecan
crumble! Tender, flavorful, and naturally-sweetened. The perfect fall snack or dessert!

Author: Minimalist Baker

Recipe type: Dessert, Snack

Cuisine: Vegan, Gluten Free

Serves: 9

Ingredients

MUFFINS

• 1.5 flax eggs (1 1/2 Tbsp (10.5 g) flax seed meal + 4 Tbsp (60 ml) water)
• 2 Tbsp (30 g) mashed ripe banana
• 3/4 cup (150 g) pumpkin puree
• 2/3 cup (146 g) muscovado sugar*, packed (or sub organic brown sugar or coconut sugar)
• 1/4 cup (60 ml) maple syrup
• 1/4 cup (60 ml) olive oil
• 1 tsp vanilla extract
• 2 tsp baking soda
• 1/4 tsp sea salt
• 1/2 tsp ground cinnamon
• 1 1/4 tsp pumpkin pie spice*
• 1/2 cup (120 ml) water
• 1/2 cup (55 g) almond meal (ground from raw almonds)
• 3/4 cup (67 g) gluten free rolled oats
• 1 cup (160 g) gluten free flour blend

CRUMBLE TOP optional

• 3 Tbsp (40 g) muscovado sugar (or sub organic brown sugar, organic cane sugar, or coconut sugar)
• 3 1/2 Tbsp (35 g) gluten free flour blend
• 2 Tbsp (13 g) roughly chopped pecans, pepitas or walnuts
• 1 1/4 Tbsp (18 g) coconut oil
• Pinch each cinnamon + pumpkin pie spice

Instructions

1. Preheat oven to 350 degrees F and lightly grease a standard size muffin tin (will make 9-10 muffins). Dust with gluten free flour and shake out excess.
2. Prepare flax egg in a large mixing bowl. Let set for 5 minutes.
3. Add banana and mash, leaving just a bit of texture.
4. Add pumpkin purée, muscovado sugar, maple syrup, olive oil, and vanilla extract and whisk for one minute.
5. Stir in baking soda, salt, cinnamon, and pumpkin pie spice, and mix. Add water and whisk once more.
6. Add almond meal, gluten free oats, and gluten free flour blend, and stir until just combined. The batter should be thick and scoopable.
7. Divide batter evenly among 9-10 muffin tins, filling all the way full (I like big muffins!).
8. Quickly rinse your mixing bowl and then add crumble ingredients. Mash ingredients together with a fork or your hands until crumbly like wet sand. Generously top muffins with streusel.
9. Bake for 27-32 minutes or until tops are golden brown and a toothpick or knife comes out completely clean. It’s better to slightly over-bake these than under-bake because the gluten free flour blend takes longer to cook all the way through.
10. Let cool for 5 minutes in the muffin tin, then gently remove and cool completely on a cooling rack. Enjoy warm or at room temperature.
11. Once completely cooled, store in a covered container at room temp for 3-4 days, though best when fresh. Freeze for longer term storage.

http://minimalistbaker.com/1-bowl-pumpkin-muffins-vegan-gf/