Pumpkin Spice Muffins

It’s October, and that means Pumpkin Spice everything! I was craving something sweet and spicy, and did a little happy dance when I saw a recipe for Pumpkin Spice Superhero Muffins in my favorite cookbook “Run Fast. Cook Fast. Eat Slow“. I made a few changes to keep these yummy muffins dairy-free and sugar-free.

Pumpkin Spice Muffins

This recipe is an adaptation of the Pumpkin Spice Superhero Muffins from my favorite cookbook "Run Fast. Cook Fast. Eat Slow". I made a few changes to keep them dairy-free and sugar-free. They're perfect to satisfy your pumpkin cravings around Halloween, or any time of year!
Prep Time5 mins
Cook Time30 mins
Course: Breakfast, Dessert
Cuisine: American
Keyword: dairy-free, muffins, pumpkin, sugar-free, wheat-free, Whole Life Challenge
Servings: 12
Calories: 150kcal

Ingredients

  • 2 cups almond flour
  • 1 1/2 cups old-fashioned rolled oats
  • 1 tbsp pumpkin pie spice
  • 1 tsp baking soda
  • 1/2 tsp kosher salt
  • 1/4 cup walnuts chopped
  • 1/4 cup raisins
  • 3 large eggs
  • 1 1/2 cups canned pumpkin puree unsweetened
  • 6 tbsp vegan butter melted
  • 1/2 cup unsweetened applesauce

Instructions

  • Preheat your oven to 350 degrees F. Line a 12-cup muffin tin with paper muffin cups.
  • Combine the almond flour, oats, pumpkin pie spice, baking soda, salt, walnuts, and raisins in a large bowl.
  • In a separate bowl, whisk to combine the eggs, pumpkin puree, melted vegan butter, and applesauce. Add to the dry ingredients and mix until combined.
  • Spoon the batter into the prepare pan using a large spoon or a 1/4 cup measure. Fill each cup to the brim. Add a nice walnut and raisin as decoration.
  • Bake until the muffins are evenly browned on top and a toothpick inserted in the center of a muffin comes out clean, 30-35 minutes (mine were done at 30 minutes).

Notes

You can purchase pumpkin pie spice, or you can mix it together yourself using cinnamon, ginger, nutmeg, allspice, and cloves. The ratio in teaspoons is 9-2-1-1-1/2 (3 tbsp cinnamon, 2 tsp ginger, 1 tsp each nutmeg and allspice, and 1/2 tsp cloves).
We used Miyoko’s vegan butter – it’s awesome.
I usually use a whisk to combine dry ingredients when I’m using almond flour, to break up any clumps and fully incorporate the dry ingredients together.
These muffins lasted in an airtight container in the refrigerator for 5 days. I reheated for 30 seconds in the microwave and then toasted. You can also freeze and reheat.
 

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