Brace yourself – it’s pumpkin season! Kick off autumn with a delicious pumpkin recipe. This gluten-free vegan pumpkin muffin recipe avoids all frills and fancies and really lets the natural fall aromas of pumpkin and apple shine through. The result is a comforting breakfast or snack with an earthy texture, a fragrant taste, and oh-so-seductive caramel-like overtones.
This pumpkin muffin recipe relies on an almond flour and gluten-free oats base, offering you plenty of plant-based protein and fiber. It is sweetened with coconut palm sugar, a low-glycemic alternative to brown sugar, and spiced up with pumpkin pie spice and vanilla and almond extracts. Coconut oil comes in the picture to moisten the muffin and give it more substance.
Feel free to add in dark chocolate chips, chopped nuts (walnuts or pecans work great), and chopped dried fruit (figs and apricots are excellent choices). You can also take this pumpkin muffin recipe a step further by pairing it with a vegan coconut cream, and you can still enjoy it for breakfast!
Pumpkin Muffins in Baking Pan Image from Shutterstock