Vegan Gluten Free Pumpkin Muffins
Ingredients
Vegan Gluten Free Pumpkin Muffins
- 2 cups rolled oats
- ½ cup pumpkin seeds pepitas
- 1⅓ cups apple juice
- ¾ cup pumpkin puree
- ⅓ – ½ cup maple syrup to taste
- 1 tsp baking soda
- 1 ½ tsp pumpkin pie spice
- ½ tsp salt
Toppings
- pumpkin seeds
- rolled oats
Instructions
- Preheat oven to 375°F (190°C).
- Add oats and pumpkin seeds to blender and pulse into smaller pieces. Add other ingredients and blend to integrate.
- Add batter into sprayed mini muffin tin.
- Top with additional oats and pumpkin seeds.
- Bake 18-20 minutes for mini muffins, until a toothpick comes out clean.
- Cool completely before serving.
- Yields 36 mini pumpkin muffins or ~12 regular muffins.
Video
Nutrition
Serving: 3mini muffins | Calories: 122kcal | Carbohydrates: 20g | Protein: 3g | Fat: 3g | Fiber: 2g | Sugar: 9g