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Pumpkin Muffins Vegan Gluten Free Sugar Free Oil Free

These spookylicious mini pumpkin muffins have everything you want and absolutely nothing you don't! They are incredibly aromatic, just the right amount of sweet, moist, soft, and hearty, while containing NO gluten, dairy, added sugar, or oil!


I gave myself a big challenge to create a festive pumpkin-themed bake without ANY common allergens and you know what, it can be done! These cutie muffins are made of real pumpkin, whole grains, and gluten-free, dairy-free, sugar-free, oil-free, and nut-free! It can be easily made soy-free too just use any other plant milk you like.


On top of being super clean and healthy, they are also very easy to make and low fuss, everything can be mixed in one bowl! I know we all hate doing dishes haha. And you can use any molds you like. I made them into jack o lantern shapes in the spirit of Halloween ~ If you're using a mold with intricate design as well, I highly recommend prepping your mold by brushing on some melted butter AND dusting a thin layer of flour! It'll make sure everything comes out nice and intact.


For the faces, I used vegan cream cheese as decoration, you can also use icing. If you try these please let me know what you think! You can find me on Instagram and Tiktok ^^

INGREDIENTS:

1 cup rolled oats
1/2 cup pumpkin puree
1/4 cup mashed banana
1/4 cup soy milk
2 - 3 tablespoon pure monk fruit extract
2 teaspoon baking powder
1 teaspoon pumpkin pie spice
Vegan cream cheese for decoration, optional

TO MAKE

- Preheat oven to 350°F;
- Blend the oats in a DRY ingredients blender on high speed till they're grounded into a fine powder;
- In a mixing bowl, whisk together all the wet ingredients - banana, pumpkin, and soy milk, stir to mix evenly;
- Then sift in the grounded oat flour, add in baking powder, monk fruit, and pumpkin pie spice, fold to mix everything well;
- Brush your mold with a little melted vegan butter then lightly dust on some more flour, shake the mold to get rid of any excess flour;
- Fill each cup with the bater, smooth it out;
- Bake for 25 minutes till a toothpick comes out clean, if you're using a bigger and deeper mold you might need to bake them for longer, adjust the time accordingly;
- Let them cool down before take them out of the mold, decorate with vegan cream cheese, enjoy!


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