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Pecan Oat Pumpkin Spice Muffins
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Pecan Oat Pumpkin Spice Muffins

Pecan Oat Pumpkin Spice Muffins are a Vegan and low sugar pumpkin muffin recipe. The warm flavors of fall combined with whole grains. Dairy and egg free.
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings 9 people

Ingredients

  • 3/4 cup Canned Pumpkin
  • 1/4 cup unsweetened vanilla almond milk
  • 1/4 cup coconut oil melted and cooled
  • 1 tsp. Vanilla extract
  • 2 tbsp. Ground flax seed
  • 6 tbsp. water
  • 1/4 cup brown sugar
  • 1/4 cup Quick Cooking Oats
  • 1 cup Whole Wheat Flour
  • 1 tsp. ground cinnamon
  • 1/4 tsp. nutmeg
  • 1/8 tsp. Ground Cloves
  • 1/4 tsp. Ground Ginger
  • 1 tsp. Baking Powder
  • 1/2 tsp. Baking Soda
  • cinnamon Extra For Sprinkling on top
  • Quick Cooking Oats Extra for Sprinkling on top
  • Pecans Chopped for sprinkling on top
  • Sugar sprinkle on top of muffin before baking (optional)

Instructions

  • Preheat Oven to 350 degrees. In a small bowl mix together the water and ground flax seed. Let it sit for 5 minutes. These are your flax eggs.
  • In a large bowl mix together the almond milk, coconut oil, pumpkin, vanilla, brown sugar and the flax eggs.
  • Add the flour, oats, Cinnamon, nutmeg, ground cloves, ground ginger, baking powder and baking soda and mix together. Do not over mix.
  • Sprinkle the tops of the muffins with the pecans, sugar (if using), oats and cinnamon. Bake for 18-20 minutes or until a toothpick comes out clean.

Notes

Gluten Free- I have not tested this recipe with gluten free flour, but if you do I'd recommend Bob's red Mill 1:1 Baking Flour.