Gluten-Free Vegan Pumpkin Streusel Muffins
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 11
- 2 teaspoons baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 cup water
- 1/4 cup extra virgin olive oil
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon sea salt
- 3/4 cup gluten-free rolled oats
- 1/4 cup pure maple syrup
- 4 tablespoons water
- 3/4 cup canned pumpkin puree
- 1 1/2 tablespoons flax seed meal
- 2 tablespoons mashed ripe banana
- 2/3 cup packed organic brown sugar
- 1 1/4 teaspoon pumpkin pie spice
- 1/2 cup almond meal (i use bob's red mill super-fine
- 1 cup all-purpose gluten-free baking flour (i use bob&#
- 3 tablespoons packed organic brown sugar
- 3 1/2 tablespoons all-purpose gluten-free baking flour
- 3 tablespoons roughly chopped toasted walnuts
- 1 1/4 tablespoons unrefined coconut oil
- 2 dashes ground cinnamon
- 2 dashes pumpkin pie spice
- unrefined coconut oil
- all-purpose gluten-free baking flour
- Carbohydrate 8.50887454542585 g
- Cholesterol 88.7363636363636 mg
- Fat 35.8697422747048 g
- Fiber 1.60500457894189 g
- Protein 0.561985454543069 g
- Saturated Fat 21.5453868411802 g
- Serving Size 1 1 Serving (84g)
- Sodium 316.908545454928 mg
- Sugar 6.90386996648396 g
- Trans Fat 2.41958150005196 g
- Calories 351 calories
[ { "@type": "HowToStep", "text": "Preheat oven to 350. Grease a standard size muffin tin with coconut oil, then lightly dust with gluten-free flour, shaking out the excess. The recipe makes about 11 muffins." }, { "@type": "HowToStep", "text": "In a large bowl, whisk the flax seed meal with 4 tablespoons of water. Let the mixture sit for 5 minutes." }, { "@type": "HowToStep", "text": "Add the banana, pumpkin puree, sugar, maple syrup, oil, and vanilla, then whisk for 1 minute." }, { "@type": "HowToStep", "text": "Stir in the baking soda, salt, cinnamon, and pumpkin pie spice." }, { "@type": "HowToStep", "text": "Whisk in 1/2 cup water until well combined." }, { "@type": "HowToStep", "text": "Add the almond meal, oats, and gluten-free flour then stir until just combined." }, { "@type": "HowToStep", "text": "Divide the batter evenly among the muffin tin, filling to the top." }, { "@type": "HowToStep", "text": "Mix the streusel ingredients in a small bowl with a fork until crumbly, then top the muffins with the mixture." }, { "@type": "HowToStep", "text": "Bake for 28-32 minutes, or until the tops turn golden brown and a knife inserted into the centers comes out clean--my muffins were done after 30 minutes." }, { "@type": "HowToStep", "text": "Let the muffins cool for 5 minutes in the tin, then carefully remove and cool on a cooling rack." }, { "@type": "HowToStep", "text": "Once cooled completely, store the muffins in a covered container at room temp for up to 4 days. Microwave for 10-15 seconds to rewarm, if you wish." } ]
