Drooling over these easy vegan and gluten-free pumpkin spice muffins? We are too! Natalie, the food blogger behind Feasting on Fruit, made these amazing muffins with our Original Beauty plant-based collagen boost blend. They're fluffy yet soft, warm and cozy, and perfect for a snack or dessert in the cold weather.
Vegan Pumpkin Spice Muffins
Yield: 12
Fluffy and moist vegan pumpkin spice muffins topped with a crumbly oat streusel. A super delicious fall snack or healthy dessert. Vegan and gluten-free!
Ingredients
- Muffins
- 1 cup pumpkin puree
- 2 flax eggs (2 tbsp ground flax + 6 tbsp water)
- 1/2 cup coconut sugar
- 3/4 cup almond milk
- 1 tbsp apple cider vinegar
- 2 tbsp molasses (or more maple syrup)
- 2 tbsp maple syrup
- 3/4 cup oat flour
- 1/4 cup Copina Co. Original Beauty Plant-Based Collagen Boost Blend
- 1 cup almond flour
- 2 tsps baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
- 1/4 tsp salt
- Streusel
- 1/4 cup almond flour
- 1/2 cup rolled oats
- 1/4 cup coconut sugar
- 1/4 tsp salt
- 1 tsp cinnamon
- 3 tbsp coconut oil
Instructions
- Preheat the oven to 375ºF.
- Whisk together pumpkin, prepared flax eggs, coconut sugar, milk vinegar, molasses, and maple syrup.
- Add dry ingredients and stir to combine.
- Scoop into a lined muffin pan filling each ¾ of the way (makes 9).
- Mix together streusel ingredients with a fork until moist and crumbly.
- Top each muffin with a generous spoonful of streusel, pressing in lightly.
- Bake for 20-23 minutes at 375ºF.
- Cool for at least 15 minutes before removing from the pan.
- Keep leftovers in an airtight container in the fridge for up to a week, or freeze for longer storage.
