Bring on the pumpkin! These healthy pumpkin spice muffins are loaded with warming spices, pumpkin puree, and good for you ingredients. Enjoy these muffins for breakfast, or even pack a couple for when your on the go!
So we’re already well into pumpkin season at this point. I officially declared pumpkin season on the blog with my vegan pumpkin spice cheesecake bars last week, but now the rest of the world (ok, well at least the rest of City) is hopping on the pumpkin bandwagon, and I’m starting to see pumpkins all over the grocery stores and markets, yay!
I usually have sort of this love-hate relationship with Fall. I adore Fall food and Fall spices, but…I’m not too fond of cold weather. And I’m sure for those of you who don’t live in Canada have heard how cold it can get here!
That’s why this year, Fall 2017 is something special. This year, we have what some people call an “Indian summer.” Tomorrow marks the first official day of Fall, and it’ll be rolling in with some 25 Degree (celsius) heat…and it’s only going to get hotter over the weekend!
So I’m particularly happy this week since I can enjoy my Fall favourite foods in the comfort of my flip flops and tank tops.
Whatever the weather is, these healthy pumpkin spice muffins are a great go-to snack or even breakfast, and can definitely be enjoyed any time of the year.
I use white spelt flour in my muffins, but you can feel free to swap that out for regular flour, or a gluten-free flour blend. (If you are using a gluten-free flour blend, make sure it has xantham gum in it, otherwise add 1/2 tsp to the recipe. This will provide your batter with some elasticity which you normally get from gluten)
- Preheat the oven to 350 degrees and spray a muffin tin with cooking spray.
- In a large bowl mix together the spelt flour, quick oats, coconut sugar, salt, baking powder, baking soda, and pumpkin spice.
- In a separate bowl, mix together the pumpkin puree, almond milk, eggs, maple syrup, and vanilla extract.
- Slowly add the dry ingredients into the wet, mixing until combined. (Don't over mix!)
- Bake for 25-30 minutes until golden brown on top or until a toothpick comes out clean.
*To make flax egg mix 2 tbsp flax seeds with 6 tbsp water. Let sit for 5 minutes to thicken.
tips & suggestions:
- add your favourites nuts or some chocolate chips to this recipe
- Don’t have pumpkin puree? You can also use ripe mashed bananas instead
- Want more muffins? Try these vegan apple crumb muffins!