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!
Servings 8
Equipment
- Baking sheet
- Parchment paper (or silicon baking mat)
- High speed blender or food processor
Ingredients
- 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!
Instructions
- 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.
