Butternut squash, pumpkins, cinnamon, crumble, Fall, Autumn! This is me screaming all the things I love about this time of the year and cooking. My favorite things baking for my friends and family. I feel like cooking and baking for those you love is one of my most rewarding things I can do for someone.
I got to bake these yummy muffins for one of my friends and fellow yogi, Amanda, because it was her birthday. Amanda is the manager and one of the amazing yoga teachers at the studio I teach at in our community. The studio is incredible, owned by the cutest and coolest couple, Kevin and Megan Kearney, you have to check it out, Ebb and Flow Yoga and Surf.
Vegan Gluten Free Pumpkin spice muffins with a pumpkin seed and walnut crumble
Okay back to these muffins. I usually make my own gluten free flour, but this morning I decided to use one of my back up flours when I am in a hurry. I found that, this Pillsbury Gluten Free flour works great, when making muffins. When you are making gluten free baked goods, not every flour blend is going to work. So make sure the flour blend you are using, works well with what you are making. I will talk about this more soon, but check out on the blog my recipes for gluten free flours to make cakes, cookies, pancakes and muffins.
This recipe definitely will remind you of the upcoming holidays, it is packed out with those delicious spices we love during this time of the year, cinnamon, clove and nutmeg. I you will not be able to eat just one, I bet ya! 🙂
Enjoy and remember to Set the Table with Love.
Make flax eggs ~ 2 tbsp flax seed ground meal, plus 1/2 cup water
1 can pumpkin puree
2/3 cup organic cane sugar and 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 clove
1/2 tsp nutmeg
2 1/2 cup gluten free flour blend
3/4 cup almond milk
3 tbsp organic brown sugar
3 1/2 tbsp gluten free flour
2 tbsp pumpkin seeds, 2 tbsp of chopped walnuts
1 1/4 cup tbsp olive oil
pinch of cinnamon and nutmeg
Preheat oven to 350 degrees and lightly grease muffin tin. Dust with gluten free flour and shake off excess.
Add flax and water together into a large bowl( this is your egg substitute). Let set for 5 minutes. Next, add pumpkin purée, organic cane sugar, maple syrup, olive oil, and vanilla extract and whisk for one minute.
Stir in baking soda, salt, cinnamon, clove, nutmeg and mix. Add milk and whisk. Add the gluten free flour and stir until just combined. The batter should be thick and slightly wet, but with form and it able to be scoop into the muffin tins, easily. You do not want dry batter, dry batter will make very dense muffins.
Divide batter into the muffin tins. You will need to fill them to the top, they will not rise very much.
FOR THE CRUMBLE
In a mixing bowl, add crumble ingredients. Use your hand to mash the ingredients together, until crumbly like wet sand. Generously top muffins with streusel.
Bake for about 30 minutes or until tops are golden brown and a toothpick or knife comes out completely clean.
Let cool for 5 minutes in the muffin tin, then gently remove and cool completely on a cooling rack, before serving. Enjoy and Share. 🙂