vegan pumpkin muffins with healthy sprinkles. Fluffy, soft, pumpkin-sig and naturally sweet. Perfect for autumnal breakfast, coffee wreaths or just as a snack.
Prep Time 20 minutesminutes
Cook Time 30 minutesminutes
Total Time 50 minutesminutes
Servings 12Muffins
Calories 139kcal
Ingredients
FOR THE MUFFINS:
2PieceFlaxseed egg (=6 tbsp. hot or very warm water + 2 tbsp. flaxseed meal* = ground flaxseed)To the flaxseed egg recipe
Preheat the oven to 175 degrees and lay a muffin baking tray for 12 muffins with muffin moulds or lightly grease.
Prepare the flaxseed eggs in a large baking bowl and leave to pull for 5 minutes.
2 Piece Flaxseed egg (=6 tbsp. hot or very warm water + 2 tbsp. flaxseed meal* = ground flaxseed)
Add the banana and mix loosely.
30 g Banana
Add pumpkin puree,cane sugar, maple syrup, olive oil and bourbon vanilla and mix.
150 g Pumpkin puree, 146 g Cane sugar or raw cane sugar 2/3 cup, 60 ml maple syrup, 60 ml Olive oil, 1 tbspn Bourbon vanilla
Now mix the soda, salt, cinnamon and pumpkin spice. Then pour water into it and continue stirring.
2 tbspn Baking soda, ¼ tbspn Sea salt, ½ tbspn Cinnamon, 1 ¼ tbspn Pumpkin spice**, 120 ml Water
Stir in almond flour, oatmeal and gluten-free flour mixture until a uniform dough is formed. The dough should be easy to portable and neither too firm nor too liquid. Divide evenly into the muffin moulds with a spoon.
55 g Almond flour, 67 g Oatmeal, 160 g gluten-free flour mix or light spelt flour
Wash out the baking bowl for a short time and add all the ingredients for the sprinkles. Mix with your fingers until everything is well connected and spread the sprinkles evenly over the muffins. Turn into the oven and bake for 30 minutes. Bake with the steam cooker at 165 degrees for 35 minutes.
45 ml Frying and baking oil, 40 g fine spelt flour or gluten-free flour mix, 17 g Oatmeal, 24 g Walnuts, 1 tbspn Cinnamon, 1 ½ tbspn Cane sugar or another sugar, Optional: 1/2 tsp ground ginger
With a toothpick pierce the muffin when it comes out clean, they are ready. Remove from the oven and allow to cool completely. enjoy!
Store in an airtight box for up to 4 days at room temperature.