Butternut squash, pumpkins, cinnamon, crumbly toppings, the essence of fall, and autumn’s charm! I’m just voicing my love for everything about this season, especially when it comes to cooking and baking. Preparing baked goodies for my friends and family is a passion – it’s one of the most fulfilling things I do.

Recently, I had the chance to bake delicious muffins for a dear friend and fellow yogi, Amanda, on her birthday. Amanda skillfully manages and teaches at the yoga studio where I instruct. Our studio, an incredible place run by the most delightful couple, Kevin and Megan Kearney, is called Ebb and Flow Yoga and Surf. It’s a must-visit spot!

Let’s circle back to these muffins. Normally, I prefer to make my own gluten-free flour blend, but today, in a bit of a rush, I opted for one of my go-to store-bought options. I’ve found that Pillsbury Gluten Free flour is particularly effective for muffins. It’s important to remember that not all gluten-free flour blends are suitable for every baking project, so always choose a blend that complements what you’re making. I’ll delve deeper into this topic soon, but for now, you can check out my blog for my homemade gluten-free flour recipes suited for cakes, cookies, pancakes, and muffins.

This recipe is sure to evoke the spirit of the holidays, brimming with those beloved seasonal spices like cinnamon, clove, and nutmeg. I’m pretty confident that you won’t be able to stop at just one – they’re that good! 🙂

Enjoy, and as always, remember to Set the Table with Love.

Vegan Gluten Free Pumpkin spice muffins with a pumpkin seed and walnut crumble

Ingredients:

– For the Muffins:

– 2 tbsp ground flaxseed meal + 1/2 cup water (to make flax eggs)

– 1 can pumpkin puree

– 2/3 cup organic cane sugar

– 1/4 cup maple syrup

– 1/4 cup olive oil

– 1 tsp vanilla extract

– 2 tsp baking soda

– 1/4 tsp sea salt

– 1 tsp ground cinnamon

– 1/2 tsp ground clove

– 1/2 tsp nutmeg

– 2 1/2 cups gluten-free flour blend with xanthan gum (e.g., Pillsbury)

– 3/4 cup almond milk

– For the Crumble:

– 3 tbsp organic brown sugar

– 3 1/2 tbsp gluten-free flour

– 2 tbsp pumpkin seeds

– 2 tbsp chopped walnuts

– 1 1/4 tbsp olive oil

– Pinch of cinnamon and nutmeg

Instructions:

1. Preheat the oven to 350 degrees Fahrenheit. Grease a muffin tin and dust it with gluten-free flour, shaking off the excess.

2. In a large bowl, mix the ground flaxseed meal and water to create a flax egg. Let it sit for 5 minutes.

3. Add the pumpkin puree, organic cane sugar, maple syrup, olive oil, and vanilla extract to the bowl. Whisk for a minute.

4. Stir in the baking soda, salt, cinnamon, clove, and nutmeg. Then, add the almond milk and whisk.

5. Add the gluten-free flour and stir until just combined. The batter should be thick and slightly wet, but scoopable.

6. Fill the muffin tins to the top with the batter. They won’t rise much.

7. Prepare the crumble by mixing the brown sugar, gluten-free flour, pumpkin seeds, walnuts, olive oil, and a pinch of cinnamon and nutmeg. Sprinkle this mixture over the batter in the muffin tins.

8. Bake the muffins until done, 18-22 minutes, then allow them to cool before serving.