Vegan & Gluten Free Pumpkin Oat Muffins


Tis the season of pumpkins, and I love pumpkins! They're extremely good for you, tasty, and they encompass autumn so nicely. These muffins couldn't be easier or quicker to make (or cheaper). If you like pumpkin, then you'll love these! You will need:

1 cup of pumpkin puree

2 1/4 cup of almond milk

1/3 cup of vegan butter

2 tbsp of vanilla extract

1 cup of gluten free flour

1 cup of oats

1/2 tsp of baking soda

1 tbsp baking powder

2 tsp pumpkin pie spice

1/2 tsp of salt

1 cup of coconut sugar

and a pinch of cinnamon

Preheat your oven at 350 degrees. Mix the wet ingredients together thoroughly. Whisk the dry ingredients together in a separate bowl. Add a cup at a time of the dry ingredients into the wet until everything is well mixed. Scoop your batter into your muffin tin and bake! You can top them with some oats and coconut sugar for added crunch. Let them bake for about 20 minutes.




You can easily sub out the oats for chocolate chips, pepitas, dried fruit, pretty much anything you can on hand. They're great in the morning, or evening, or anytime of day (I really like them). And to put them into perspective, family members who shutter at the thought and taste of gluten free baked goods, loved these! Enjoy these little pumpkin goodies!