These vegan, oil-free and gluten-free Pumpkin Muffins are super moist, easy, and full of fall flavor!
Pumpkin is the reason I can tolerate fall.
I mean yeah, I don’t hate the crispy leaves and caramel apples and powered sugar donuts and apple picking and hay rides. But I like pumpkin flavored err’thang more than all those things combined. I feel like the changing of the seasons was a lot more fun when I was little. We would go to Patterson’s fruit farm and pick huge apples off the tree. We’d drink hot apple cider with cinnamon. We’d run through the mazes and watch dad pick out the bestest pumpkin. Ohhhh the nostalgia.
Now I’m a mid-twenty-something-year-old and baking pumpkin muffins is what gets me all hot and bothered. No shame. I mean these muffs are good.
But in all honesty, these muffins have serious swag. I posted oil-free pumpkin muffins a couple years ago and since looking at the pictures nearly made my cry, I decided it was a good time to re-make and re-shoot. I changed the recipe a bit by upping the pumpkin and spices. The result? A virtually guilt-free, oil-free, vegan, gluten-free pumpkin muffin that’s hearty and healthy enough to nosh on for breakfast alongside a cup of joe.
Or a PSL. Haha.
What I meant was a pumpkin pie smoothie, obviously.
They’re lightly sweetened with a third cup of pure maple syrup, so if you prefer a sweeter muffin, go for a half cup of chocolate chips. Oh and did I mention that these muffins are basically like an edible candle? They make your house (or dingy apartment) smell like the most glorious pumpkin pie you ever laid mouth on. Except PSYCH it’s not a candle nor is it a pie…it’s a super duper healthy oil-free, gluten-free, whole-grain pumpkin muffie!!
These vegan, oil-free and gluten-free Pumpkin Muffins are super moist, easy, and full of fall flavor.
- 2 tbsp ground flaxseed + 6 tbsp water (or 2 eggs)
- 1 cup old-fashioned oats, ground into flour
- ¾ cup old-fashioned oats
- 1 cup almond meal
- 1 tsp baking soda
- ½ tsp salt
- 1 tbsp cinnamon
- 1 1/2 tsp ground ginger
- 1/2 tsp cloves
- 1/4 tsp nutmeg
- 1 cup canned pumpkin
- 1/4 cup unsweetened applesauce
- ⅓ cup pure maple syrup
- 1 tsp vanilla extract
- 1/3– ½ cup chocolate chips
- Pre-heat oven to 325F. Spray a muffin tin liberally with cooking spray.
- In a small bowl, combine flaxseed and water. Set aside for five minutes to “gel.”
- Place 1 cup old-fashioned oats in the food processor or Nutribullet and blend until you reach a fine flour-like consistency. Place oat flour in a large bowl along with the rest of the dry ingredients. Stir to combine.
- In a medium bowl, stir together wet ingredients, including the flax mixture.
- Pour the wet ingredients into the dry ingredients and stir just until combined. Stir in chocolate chips.
- Pour batter evenly into muffin tins. Bake for about 22 minutes.
- Cool in muffin tin for 10 minutes before transferring muffins to a cooling rack to cool completely. Store in the refrigerator.