Vegan Pumpkin Muffins


Vegan Pumpkin Muffins #nodairy #noeggs #nobutter


2 cups
Brown Rice Flour (or sub your favorite flour)
1 1⁄2 teaspoon
Baking Powder
1⁄2 teaspoon
Sea Salt
2⁄3 cups
Coconut Sugar
2 teaspoons
1⁄2 teaspoon
Ground Ginger
1⁄4 teaspoon
Ground Cloves
2 tablespoons
Ground Flax
4 tablespoons
1 teaspoon
1 cup
Pureed Pure Pumpkin (not pumpkin pie mix)
Ripe Banana (mashed)
1⁄4 cup
Coconut Oil (measured in melted form)
2 tablespoons
Brown Rice Flour (for streusel topping)
2 tablespoons
Coconut Sugar (for streusel topping)
2 tablespoons
Coconut Oil (for streusel topping)
1 teaspoon
Cinnamon (for streusel topping)
2 tablespoons
Raw Pumpkin Seeds (for streusel topping)


  1. Mix together the 2 tbsp of flax and 4 tbsp of water in a small bowl. Stir vigorously with a fork, then refrigerate for 15 minutes while you prepare the rest of the muffins. 
  2. Preheat oven to 400 degrees.
  3. Add together the remaining non-streusel ingredients in a large mixing bowl (Brown Rice flour through Coconut Oil).
  4. Stir in the flax / water combo into the muffin mixture.
  5. Use non-stick spray to coat a muffin tin. (optional)
  6. Spoon the muffin mixture into each muffin cup to the top.
  7. Combine the streusel toppings in a separate bowl.
  8. Spoon a small portion of streusel onto each muffin, being sure to press it down into the muffin.
  9. Bake for 25 minutes.
  10. Let cool for 5 minutes, then devour!

Yields 12 Muffins