Give me anything pumpkin spice this time of year and I’m a happy camper. At the beginning of fall, I knew I wanted to share an easy pumpkin spice muffin recipe, and there’s something comforting about pumpkin spice muffins that just feels so right. But let’s be honest here, we all like the tops of muffins the best, right? So why not eliminate the bottom altogether, to leave us with the soft, moist and chewiness of the muffin top.
I’ve never been a huge baker as I prefer to wing recipes, adding a little bit of this and that, until I get the recipe perfect. But recently, I’ve been dipping my toes into making easy, vegan sweets, and I have to say, it’s going relatively well. My qualm with baking is the amount of time, dishes, and measuring that has to be done, which is why I prefer one-bowl, less-than-15-minute recipes like these pumpkin spice muffin tops. Sometimes it takes me three, four, even five tries to get a recipe just right. I never want to share anything with you unless I know I will make it time and time again. But sometimes, just sometimes, I get a recipe right on the first time. Call it luck, call it manifesting to the fall-spirits, but these pumpkin spice muffin tops were a hit on the first try.
This recipe is inspired by the Oh She Glows banana bread muffin tops (if you haven’t tried them, you must), but with an extra hit of fall inspiration. These pumpkin spice muffins are vegan, gluten-free and refined sugar-free (sweetened with dates!). Hey, I’m the first person to reach for a delicious fall sweet, but I love that these as a healthier, but still equally delicious, snack, breakfast or dessert. These pumpkin spice muffin tops are the perfect combination of spicy, sweet (but not too sweet!), moist, dense and chewy.
Pumpkin Spice Muffin Tops
These pumpkin spice muffin tops are the perfect balance of spicy, sweet (but not too sweet), chewy, moist and dense. The perfect baked good for breakfast, dessert or a snack!
- 1 cup oat flour can be made simply by blending oats in a blender until a flour consistency. Make sure to use gluten-free oats if trying to make gluten-free.
- 1/2 cup rolled oats Make sure to use gluten-free oats if trying to make gluten-free.
- 1 cup canned, pureed pumpkin make sure you simply get canned pumpkin, not pumpkin pie filling!
- 1 tbsp chia seeds can be substituted with ground flax
- 2.5 tbsp water
- 6 medjool dates
- 1.5 tsp pumpkin pie spice
- 1 tsp baking powder
- 2 tbsp coconut oil
- 2 tbsp plant-based milk I used oat, but any plant-based milk will work!
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/3 cup walnuts or chocolate chips optional, but highly recommended!
Preheat the oven to 350F
Combine chia seeds and 2.5 tbsp of water to a small bowl and mix to combine. Let sit for 5 minutes
Meanwhile, combine oat flour, oats, baking powder, and pumpkin pie spice to a large bowl. Stir to combine
Add pumpkin puree, dates, vanilla, melted coconut oil, and plant-based milk to a high-speed blender or food processor. Blend on high until completely smooth
Add blended wet ingredients to the bowl of dry ingredients, along with all other remaining ingredients, and stir to combine
Use a spoon to scoop and place batter on the baking sheet with parchment paper. One spoonful should be enough for one muffin top
Bake at 350F for 12-15 minutes, or until the bottom of the muffin tops are slightly golden brown.
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