Vegan Pumpkin Spice Muffins

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. 

Copina Co. Pumpkin Spice Muffins

 

 

Vegan Pumpkin Spice Muffins
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Vegan Pumpkin Spice Muffins

Yield: 12
Author: Copina Co.
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

  1. Preheat the oven to 375ºF.
  2. Whisk together pumpkin, prepared flax eggs, coconut sugar, milk vinegar, molasses, and maple syrup.
  3. Add dry ingredients and stir to combine.
  4. Scoop into a lined muffin pan filling each ¾ of the way (makes 9).
  5. Mix together streusel ingredients with a fork until moist and crumbly.
  6. Top each muffin with a generous spoonful of streusel, pressing in lightly.
  7. Bake for 20-23 minutes at 375ºF.
  8. Cool for at least 15 minutes before removing from the pan.
  9. Keep leftovers in an airtight container in the fridge for up to a week, or freeze for longer storage.
Created using The Recipes Generator

 

Copina Co. Vegan Pumpkin Spice Muffins

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