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Are y’all over the pumpkin things yet? Or are you just embracing the warmth and spice? I’m going to be real with y’all, I am not a Starbucks PSL girl. It just doesn’t taste “pumpkin-y” to me, it just tastes like a spicy vanilla flavor. I worked as a barista there for a period of time in Colorado and tried to make it better with the syrups we had on hand. Adding their brown sugar syrup helped, but what I was really hoping for was a touch of some nutty flavor like pecan.
This is the beauty that is my Vegan Gluten Free Pumpkin Pecan Muffins. It is oh so pumpkin, spiced just right of pumpkin spice flavor, topped with toasty roasty pecans and with a touch of maple. Everything I have wished for in an autumn muffin flavor.
These vegan pumpkin muffins can be made with an optional crumble topping but when you live in my house, why forego the option, because it’s always worth the extra few minutes. Upon scouring the internet looking for a specific kind of vegan pumpkin recipes only came up a few sources so I really hoping you love this one.
This recipe doesn’t contain the usual almond flour and if you have an allergy, you could skip the pecans too, but if you don’t, definitely go for it because it is 100% worth it. The batter for this recipe can be thrown together in one bowl. If making the optional crumble and pecan toppings, they are thrown together in a flash.
Want to know my favorite all purpose gluten free flour? Buy it linked below!
My favorite Gluten Free All Purpose Flour
Vegan Gluten Free Pumpkin Pecan Muffins
Ingredients
Toast Pecans
- 160 g pecans, toasted (10g to top each muffin)
Crumble Topping
- 113 g plant butter
- 130 g brown sugar (can sub coconut sugar)
- 1 tsp cinnamon
- ½ tsp pink salt
- 210 g oat flour
Muffin Batter
- 425 g pumpkin puree
- 175 g applesauce, unsweetened
- 120 g oat milk (I've subbed other plant milks with success: coconut milk or soy milk)
- 150 g plant butter (I use Natural Grocers Plant Butter)
- 220 g brown sugar (can sub coconut sugar)
- 200 g cane sugar
- 4 tsp baking powder
- 2 tsp baking soda
- 2 tsp cinnamon
- 1 tsp pumpkin pie spice (can sub nutmeg)
- 1 tsp pink salt (I use Kirklands)
- 250 g gluten free flour (I use King Arthur Measure for Measure)
- 250 g oat flour
Instructions
- Preheat your oven to 350℉. Line two muffin pans with 16 muffin cup liners.
Toast Pecans, optional but recommended
- Line a sheet pan or cast iron with parchment paper (for easy cleanup). Place your pecans on this pan and toast in your oven for 10-12 minutes. They should start to smell nutty when they are ready. Pull from the oven and set aside.
Make crumble, optional but recommended
- In a medium bowl, combine your crumble ingredients if making. Add your vegan butter with your brown sugar, cinnamon, & salt. Cream all of these together with a hand mixer until completely combined.
- Add your oat flour. Mix slowly until it resembles a coarse crumb. Place this crumble topping in your freezer until ready to use.
Make pumpkin muffin batter
- In a large microwave safe bowl, melt your butter.
- Once melted, add your wet ingredients: pumpkin puree, applesauce, oat milk, brown sugar and cane sugar. Whisk together thoroughly.
- Add your dry ingredients to the large bowl: baking powder, baking soda, cinnamon, pumpkin pie spice, salt, gluten-free flour, and oat flour. Whisk until no clumps of flour remain in the batter.
- Using a scale and a cookie scoop (for easiest portioning), portion out 4 oz of batter into each muffin cup.
- Top each muffin cup with crumb topping and 10g of crushed pecans (this is normally about 2-3 pecans).
- Bake for 40-45 minutes or until a toothpick inserted comes out clean. The tops should look slightly golden brown.
- Pull from the oven, let cool completely and enjoy! Store in an airtight container for best results (or eat before the pumpkin time of year is gone!)
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