When I'm in the mood for something healthy and pumpkin-y (aka anytime), these are a some of my go-to snacks.
1-Bowl Pumpkin Muffins (Vegan + GF)
From: Minimalist Baker: https://minimalistbaker.com/1-bowl-pumpkin-muffins-vegan-gf/
These pumpkin muffins with pecan crumble are tender, flavorful, and naturally sweetened. The perfect fall snack or dessert!
PREP TIME 20minutes minutes
COOK TIME 22minutes minutes
TOTAL TIME 42minutes minutes
Servings 9 (muffins)
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*
CRUMBLE TOP optional
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
Instructions
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.
Prepare flax eggs by mixing flaxseed meal and water in a large mixing bowl. Let set for 5 minutes.
Add banana and mash, leaving just a bit of texture.
Add pumpkin purée, muscovado sugar, maple syrup, olive oil, and vanilla extract and whisk for one minute.
Stir in baking soda, salt, cinnamon, and pumpkin pie spice, and mix. Add water and whisk once more.
Add almond meal, oats, and gluten-free flour blend and stir until just combined. The batter should be thick and scoopable.
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!).
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.
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.
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.
Once completely cooled, store in a covered container at room temp for 3-4 days, though best when fresh. Freeze for longer term storage.
Notes *If you're unfamiliar with muscovado sugar, read more about it here! You can also just sub organic brown sugar or coconut sugar (brown sugar being the best alternative). *If you don’t have pumpkin pie spice, use this DIY blend: 2 tsp ground cinnamon, 2 tsp ground ginger, 1 tsp ground nutmeg, 1/2 tsp ground cloves. *You can substitute an equal amount of our NEW 1:1 gluten-free flour blend for the gluten-free flour blend in this recipe. *Nutrition information is a rough estimate calculated with crumb topping. *Recipe adapted from my 1-Bowl Vegan Pumpkin Bread and my Vegan Banana Crumb Muffins. Nutrition (1 of 9 servings)Serving: 1 muffinCalories: 329Carbohydrates: 52.6 gProtein: 4.6 gFat: 12.7 gSaturated Fat: 3.1 gTrans Fat: 0 gCholesterol: 0 mgSodium: 341 mgFiber: 4.9 gSugar: 27 g
Pumpkin Protein Bars (Vegan + GF)
Oatmeal Pumpkin Cookies