Fluffy Gluten Free Vegan Pumpkin Muffins
245g pumpkin purée
43g coconut oil, melted
50g coconut sugar
50g maple syrup
1 flax egg (1 tbsp ground flaxseed + 3 tbsp water)
1 tsp vanilla extract
300g Amisa Pure Porridge Oats (blended to a flour-like consistency)
55g almond meal (blended almonds)
1 tsp baking powder
½ tsp baking soda
1 tsp ground cinnamon
½ tsp ground cloves
½ tsp ground nutmeg
¼ tsp salt
For Glazing:
62g powdered sugar
dash of ground cinnamon
2+ tsp oat milk
- Preheat the oven to 200/180C fan, place the muffin cases into a 12 muffin pan and set aside.
- In a large mixing bowl, mix together the wet ingredients until fully combined. Once mixed, add in the dry ingredients until you have formed a thick batter.
- Next, scoop large, evenly-sized, spoonfuls of batter into the cases. There will be enough batter to create between 9-12 muffins.
- Place the muffin pan into the oven and bake for 18-25 minutes, they will be ready when they have a golden colour and a toothpick inserted comes out clean.
- Whilst the muffins are cooling, create the cinnamon glazing by whisking together the powdered sugar, ground cinnamon and oat milk until you have reached a smooth consistency.
- Once the muffins are finished baking, remove them from the oven and let them cool. Finally, you are ready to top your muffins with the glazing and you can enjoy this delicious seasonal treat.