1-Bowl Pumpkin Muffins (Vegan + GF)
1-bowl vegan pumpkin muffins with pecan crumble! Tender, flavorful, and naturally sweetened. The perfect fall snack or dessert!
Foto: Minimalist Baker — Minimalist Baker
Ingredients
- 1 ½ Tbsp flaxseed meal ((to make flax eggs))
- 4 Tbsp water ((to make flax eggs))
- 2 Tbsp mashed ripe banana
- 3/4 cup pumpkin puree
- 2/3 cup muscovado sugar* ((packed // or sub organic brown sugar or coconut sugar))
- 1/4 cup maple syrup
- 1/4 cup olive oil
- 1 tsp vanilla extract
- 2 tsp baking soda
- 1/4 tsp sea salt
- 1/2 tsp ground cinnamon
- 1 ¼ tsp pumpkin pie spice*
- 1/2 cup water
- 1/2 cup almond meal ((ground from raw almonds))
- 3/4 cup rolled oats ((certified gluten-free as needed))
- 1 cup gluten-free flour blend*
- 3 Tbsp muscovado sugar ((or sub organic brown sugar, organic cane sugar, or coconut sugar))
- 3 ½ Tbsp gluten-free flour blend
- 2 Tbsp roughly chopped pecans, pepitas, or walnuts
- 1 ¼ Tbsp coconut oil
- 1 pinch each cinnamon + pumpkin pie spice
Steps
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Preheat oven to 350 degrees F (174 C) and lightly grease a standard size muffin tin (will make 9-10 muffins as original recipe is written // adjust if altering batch size). Dust with gluten-free flour and shake out excess.
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Prepare flax eggs by mixing flaxseed meal and water in a large mixing bowl. Let set for 5 minutes.
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Add banana and mash, leaving just a bit of texture.
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Add pumpkin purée, muscovado sugar, maple syrup, olive oil, and vanilla extract and whisk for one minute.
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Stir in baking soda, salt, cinnamon, and pumpkin pie spice, and mix. Add water and whisk once more.
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Add almond meal, oats, and gluten-free flour blend and stir until just combined. The batter should be thick and scoopable.
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Divide batter evenly among 9-10 muffin tins (amount as original recipe is written // adjust if altering batch size), filling all the way full (I like big muffins!).
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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.
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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.
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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.
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Once completely cooled, store in a covered container at room temp for 3-4 days, though best when fresh. Freeze for longer term storage.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (10% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| flaxseed meal | 1.5 tbsp | - | - |
| water | 4 tbsp | - | - |
| mashed ripe banana | 2 tbsp | $2.50/kg | $0.07 |
| pumpkin puree | 0.75 cup | - | - |
| muscovado sugar* | 0.6666666666666666 cup | - | - |
| maple syrup | 0.25 cup | - | - |
| olive oil | 0.25 cup | - | - |
| vanilla extract | 1 tsp | - | - |
| baking soda | 2 tsp | $0.50/100g | $0.05 |
| sea salt | 0.25 tsp | - | - |
| ground cinnamon | 0.5 tsp | - | - |
| pumpkin pie spice* | 1.25 tsp | - | - |
| water | 0.5 cup | - | - |
| almond meal | 0.5 cup | - | - |
| rolled oats | 0.75 cup | - | - |
| gluten-free flour blend* | 1 cup | - | - |
| muscovado sugar | 3 tbsp | - | - |
| gluten-free flour blend | 3.5 tbsp | - | - |
| roughly chopped pecans | 2 tbsp | - | - |
| coconut oil | 1.25 tbsp | - | - |
| pinch each cinnamon + pumpkin pie spice | 1 | - | - |
*Estimated market prices, may vary by region
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