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Gluten Free and Vegan Pumpkin Muffins
Prep Time 20 mins
Cook Time 47 mins
Servings 12 servings

Ingredients

  • 2 tbsp ground flaxseeds
  • 4 tbsp water
  • 1/4 cup olive oil
  • 1/4 cup maple syrup
  • 3/4 cup pumpkin puree
  • 1 banana mashed
  • 2/3 cup coconut sugar
  • 1/2 tsp sea salt
  • 2 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 2 tsp pumpkin pie spice
  • 1/2 cup water
  • 1 cup gluten-free rolled oats
  • 1/2 cup almond meal
  • 1 1/4 cup almond flour
  • 1/4 cup raw pepitas or pecans

Instructions

  • Mix flaxseeds with 1/4 cup water and let sit in fridge for 10 minutes
  • Whisk flaxseed mixture, pumpkin, mashed banana, maple syrup and olive oil in a large bowl
  • Add in coconut sugar, baking soda, salt, cinnamon, and pumpkin pie spice and mix
  • Slowly add remaining water, almond flour, oats and almond meal
  • Spray muffin tins with coconut oil and add batter evenly
  • Bake for 40-45 min at 375
  • Let cool for 10 minutes, top with pepitas or pecans & enjoy!