Pumpkin Spiced Muffins

Gluten-free and vegan pumpkin spiced muffins made with Metta flour. Moist, delicious, and healthy. Perfect for the fall season!

PREP TIME: 20 minutes

COOK TIME: 30 minutes

TOTAL TIME: 50 minutes

Yields: 12 (muffins)

Category: Dessert, Snack

Cuisine: Gluten-Free, Vegan

Freezer Friendly 1 month

Does it keep? 3-4 Days

Ingredients

• 1.5 flax eggs (or 1 1/2 Tbsp flax seed meal + 4 Tbsp water)
• 3/4 cup pumpkin puree
• 2/3 cup any sugar (organic brown or coconut)
• 1/4 cup maple syrup
• 1/4 cup olive oil
• 1 tsp vanilla extract
• 2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp sea salt
• 1 tsp apple cider vinegar
• 1/2 tsp ground cinnamon
• 1 1/4 tsp pumpkin pie spice
• 1/2 cup water
• 1/2 cup almond meal
• 3/4 cup gluten-free rolled oats
• 1 cup Metta gluten-free flour/atta

CRUMBLE TOP (optional)

• 3 Tbsp any sugar (organic brown sugar, organic cane sugar, or coconut sugar)
• 3  Tbsp Metta gluten-free flour/atta
• 2 Tbsp roughly chopped pecans, pepitas, or walnuts
• 1 1/4 Tbsp coconut oil
• 1 pinch each cinnamon + pumpkin pie spice

Instructions

1. Preheat oven to 350 degrees F (174 C) and lightly grease a standard size muffin tins (will make 12 muffins).
2. Prepare flax egg in a large mixing bowl. Let set for 5 minutes.
3. Add pumpkin purée, sugar, maple syrup, olive oil, and vanilla extract and whisk for one minute.
4. Stir in baking powder and soda, apple cider vinegar, salt, cinnamon, and pumpkin pie spice, and mix. Add water and whisk once more.
5. Add almond meal, gluten-free oats, and gluten-free flour blend and stir until all combined. The batter should be thick and scoopable.
6. Divide batter evenly among 12 muffin tins.
7. 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.
8. 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 takes longer to cook all the way through.
9. 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.
10. Once completely cooled, store in a covered container at room temp for 3-4 days, though best when fresh. Freeze for longer term storage.

Note: This recipe was adapted from https://minimalistbaker.com/1-bowl-pumpkin-muffins-vegan-gf/

Have you used Metta gluten-free flour for this recipe or any other recipe?

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