The Best Healthy Pumpkin Muffins (Vegan & Gluten-Free)
These healthy pumpkin muffins are the perfect fall bake! Simple ingredients like oat flour, pumpkin puree, and the easiest healthy streusel topping make light and fluffy muffins packed with pumpkin flavor. They're also vegan, gluten-free, oil-free, and refined-sugar-free.
Equipment
Ingredients
Dry Ingredients:
- 1 cup maple crystals can use coconut sugar
- 1 tablespoon vanilla bean powder
- 2 cups oat flour
- 1 cup gluten-free flour I recommend using the one I linked for best results
- 1 teaspoon baking soda
- 1 ½ teaspoon baking powder
- 2 tablespoon ground flax seed
Wet Ingredients:
- ¼ cup vegan yogurt I recommend coconut yogurt
- 1 ¼ cup plant based milk
- 1 tablespoon apple cider vinegar
- ¾ cup pumpkin puree
- 6 tablespoon water
- 1 teaspoon vanilla extract
Streusel topping:
- ½ cup maple crystals
- 3 tablespoons gluten-free flour
- 2 tablespoons coconut butter softened
- ½ teaspoon cinnamon
- 2 tablespoons pumpkin seeds
- 1 teaspoon vanilla extract
- 1 tablespoon water
Instructions
Prepare the Flax Egg:
- In a small bowl, combine the ground flax seed and water. Stir and let it sit for 5-10 minutes to thicken.
Mix Dry Ingredients:
- In a large mixing bowl, whisk together the oat flour, gluten-free flour, baking soda, baking powder, and vanilla bean powder (if using). Set aside.
Mix Wet Ingredients:
- In a separate bowl, combine the vegan yogurt, plant-based milk, apple cider vinegar, pumpkin puree, and vanilla extract.
Combine Wet and Dry Ingredients:
- Gradually mix the wet ingredients into the dry ingredients, stirring until just combined. Fold in the flax egg until fully incorporated.
Make the Streusel Topping:
- In a small bowl, mix the maple crystals, gluten-free flour, softened coconut butter, cinnamon, pumpkin seeds, vanilla extract, and water until a crumbly topping forms.
Bake:
- Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it.
- Pour the batter into the muffin cups, filling each about ¾ full. Sprinkle the streusel topping evenly over the batter.
- Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
Cool and Serve:
- Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Tried this recipe?Let us know how it was!