1-Bowl Pumpkin Muffins (Vegan + GF)

By Minimalist Baker

1-bowl vegan pumpkin muffins with pecan crumble! Tender, flavorful, and naturally sweetened. The perfect fall snack or dessert!

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
• 1 pinch each cinnamon + pumpkin pie spice

Instructions

1. 1

   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.

2. 2

   Prepare flax eggs by mixing flaxseed meal and water in a large mixing bowl. Let set for 5 minutes.

3. 3

   Add banana and mash, leaving just a bit of texture.

4. 4

   Add pumpkin purée, muscovado sugar, maple syrup, olive oil, and vanilla extract and whisk for one minute.

5. 5

   Stir in baking soda, salt, cinnamon, and pumpkin pie spice, and mix. Add water and whisk once more.

6. 6

   Add almond meal, oats, and gluten-free flour blend and stir until just combined. The batter should be thick and scoopable.

7. 7

   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!).

8. 8

   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.

9. 9

   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.

10. 10

    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.

11. 11

    Once completely cooled, store in a covered container at room temp for 3-4 days, though best when fresh. Freeze for longer term storage.