A deliciously, plant-based dessert, these pumpkin muffins are perfect for a fall night or a Halloween celebration!
This recipe is shared by guest blogger, Nicole Smolen*. Every autumn, her taste buds leap at the thought of pumpkin muffins. Plenty of tasty recipes have been created in this dessert’s honor. This plant-based version is packed with nutritious ingredients that will keep you fuller longer.
RECIPE (Makes 12)
- Preheat the oven to 425 degrees F. Grease your 12-count muffin pan with non-stick spray or fill each spot with a cupcake liner.
- Combine the dry ingredients. Start by sifting your flour into a large bowl. Whisk in your coconut sugar, cinnamon, nutmeg, ginger, cloves, allspice, sea salt, baking powder, and baking soda.
- Mix your wet ingredients in a medium bowl. Start by melting your coconut oil. Add the pumpkin puree, maple syrup, and vanilla extract.
- Mix 2 tablespoons of ground flaxseed meal with 6 tablespoons of water. Allow the flax “eggs” to rest and thicken for 5 minutes in the fridge. Once ready, add them to the other wet ingredients and stir well.
- Pour the wet ingredients into the larger bowl with dry ingredients. Combine everything without over-mixing!
- Use a cookie scoop (approx. 3 tablespoons) to evenly distribute the batter into each cupcake liner—about two-thirds of the way up!
- Make the delicious streusel topping. Combine your coconut sugar, oats, almond flour, and cinnamon together. Slowly incorporate the room-temperature vegan butter with a large fork until the mixture reaches a crumbly consistency, similar to wet sand.
- Top each muffin with a tablespoon of the streusel topping. Be sure to press down, so every mouthwatering crumb stays in place!
- Bake at 425 degrees F for 8 minutes. Lower the temperature to 350 degrees F and bake for an additional 17-22 minutes.
- Let your muffins cool for at least 10-15 minutes before enjoying them!
- Pumpkins aren’t just great for carving! They offer a wide array of health benefits. PUMPKINS…
- Happen to be a low-calorie food made of 94% water
- Are high in beta-carotene, a carotenoid that your body turns into vitamin A. Along with Vitamin A, the presence of lutein and zeaxanthin can help protect eyesight.
- Contain antioxidants that help neutralize free radicals and prevalent cellular damage
- Boost immunity
- May benefit heart health
- Promote healthy skin
- Instead of being treated with chemical agents, unbleached flour whitens naturally as it ages. With a denser texture, this pantry staple provides more structure for baked goods.
- Coconut sugar is paleo and has a lower Glycemic Index. Since it won’t spike your blood sugar, it makes a better sugar alternative for those with diabetes.
- Cinnamon has anti-viral, anti-bacterial, and anti-fungal properties. With prebiotic properties, it can also improve gut health!
- Nutmeg is a rich source of antioxidants. It may also reduce chronic inflammation in the body, which is a leading cause of heart disease, diabetes, and arthritis.
- Ginger is known for reducing pain and inflammation. It can also alleviate many forms of nausea, especially early morning sickness.
- Cloves can protect your stomach from ulcers and improve liver function.
- Allspice relieves nausea, inflammation, and pain. It may also prevent infections.
- Fiber-rich ground flaxseed meal helps you feel fuller longer and improves digestion. It is also high in omega-3 fatty acids, lignans, protein, and potassium.
- Do NOT open the oven until the very end! Insert a toothpick to make sure the muffins are officially done. If you put a toothpick in the middle, it should come out clean.
- Be careful not to overmix your batter. It may create a gummy texture.
- I used Miyoko’s European Style Cultured Vegan Butter, which adds a nice depth of flavor.
- Nicole’s muffins baked for 8 minutes at 425 degrees F. They continued cooking for an additional 22 minutes at 350 degrees F.
* Nicole is a nutrition enthusiast as well as an avid recipe developer. She is a self described foodie who enjoys creating plant-based recipes with a cinematic twist (utilizing her background in cinema, she combines it with her passion in food and nutrition to create fun recipes).
(Resources upon request)