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I know we have done a number of different muffins for breakfast over the last 26 weeks. You have to admit though that they have been pretty darned good. These Thanksgiving pumpkin muffins are no exception. They are nice and moist, store well and taste great. They are made with both oat and almond flour which gives them a bit more protein than your typical morning muffin. The addition of chocolate chips is a little something extra to be thankful for.

Pumpkin Muffins | Vegan and Gluten Free
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Pumpkin Muffins | Vegan and Gluten Free

Course: BreakfastCuisine: Vegan, gluten freeDifficulty: Easy
Servings

12

servings
Prep time

20

minutes
Cooking time

30

minutes
Total time

50

minutes

Ingredients

  • 1 vegan egg (2 Tbsp of flax meal and 3 Tbsp of water)

  • 1/3 of a cup of oat milk

  • 1 tsp apple cider vinegar

  • 1 1/2 cups of oat flour

  • 1 cups of almond flour

  • 1 tsp of baking soda

  • 1/2 tsp of baking powder

  • 2 tsp of cinnamon

  • 1 tsp of ginger

  • 1/4 tsp of salt

  • 1 cup of pumpkin puree

  • 1/2 cup of maple syrup

  • 2 tsp of vanilla extract

  • 2 Tbsp of tahini or coconut oil

  • 1/2 cup of vegan chocolate chips

Directions

  • Preheat the oven to 350° F
  • In a small bowl mix together the flax meal and water and set aside to thicken.
  • In another small bowl combine the oat milk and apple cider vinegar and set aside.
  • In a large bowl stir together the oat flour, almond flour, baking soda, baking powder, cinnamon, ginger and salt, making sure the ingredients are well combined.
  • In another large bowl stir together the pumpkin, maple syrup, vanilla extract, and oat milk/cider vinegar.
  • Stir in the tahini (or coconut oil) and mix until well combined.
  • Stir in the flax egg.
  • Fold the dry ingredients into the bowl with the wet ingredients being careful not to over stir.
  • Stir in chocolate chips.
  • Fill 12 muffin cups and bake for 30 minutes. You can use the toothpick test to be sure they are baked through.

Notes

  • The toothpick test: Stick a toothpick into the middle of a muffin. If there is no batter stuck to the toothpick when you pull it out of the muffin then the bake is complete. If there is batter on the toothpick continue to bake for anther 5 minutes and try the test again.
Pumpkin Muffins | Vegan and Gluten Free
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