Make these easy Spiced Pumpkin Pecan Muffins as you usher in the aromas, tastes, and cheer of the fall season! Made with wholesome fiber-rich ingredients, these moist muffins are packaged with nourishing fruits and veggies, heart-healthy nuts and sweet healing spices. Enjoy these muffins in the morning as your breakfast or in the afternoon as a power packed plant-based snack.
Yields8 ServingsPrep Time15 minsCook Time20 minsTotal Time35 mins
Ingredients
2cupsorganic oat flour
1cuporganic raw oats
⅓cupcoconut sugar (or date paste, link in Chef’s Notes)
2tspground cinnamon
2tspground ginger
¼tspground nutmeg
¼tspallspice
2tspbaking powder
1tspbaking soda
¼tspsalt (optional)
¼cupalmond butter
½cuppumpkin puree (from fresh cooked and puréed or BPA-free canned (pumpkin only))
¼cupripe banana (mashed)
1 ½cupsplant-based milk (unsweetened)
1tbspapple cider vinegar
¾cuppecans (chopped)
Directions
1
Preheat oven to 350 degrees F and line a baking sheet with parchment paper.
2
Whisk together the oat flour, whole oats, coconut sugar, spices, baking soda, and baking powder in a large bowl.
3
In a separate medium bowl whisk together the almond butter, pumpkin puree, banana, plant-based milk, and apple cider vinegar.
4
Transfer the wet ingredients to the dry ingredients and whisk until combined.
5
Fold in ½ cup of pecan pieces.
6
Scoop the muffin mixture into muffin cups.
7
Top the muffin batter with the remaining pecan pieces.
8
Bake for 20 minutes or until golden brown on top.
Chef's Notes
Substitutions Substitute tahini for almond butter.
Substitute unsweetened applesauce for banana.
Flour-free Use almond meal in place of oat flour.
Nut-free Substitute pumpkin seeds for pecans, or another seed of your choice like hemp or flax.
Whole Food Sweetener Substitute date paste for coconut sugar, but add it to the “wet ingredients.” Also, you will only need 1 ¼ cups plant-based milk instead of 1 ½ cups when you substitute date paste for coconut sugar.
Storage Store leftovers in an airtight container in the refrigerator for up to 7 days or freeze for up to 30 days.
Ingredients
2cupsorganic oat flour
1cuporganic raw oats
⅓cupcoconut sugar (or date paste, link in Chef’s Notes)
2tspground cinnamon
2tspground ginger
¼tspground nutmeg
¼tspallspice
2tspbaking powder
1tspbaking soda
¼tspsalt (optional)
¼cupalmond butter
½cuppumpkin puree (from fresh cooked and puréed or BPA-free canned (pumpkin only))
¼cupripe banana (mashed)
1 ½cupsplant-based milk (unsweetened)
1tbspapple cider vinegar
¾cuppecans (chopped)
Directions
1
Preheat oven to 350 degrees F and line a baking sheet with parchment paper.
2
Whisk together the oat flour, whole oats, coconut sugar, spices, baking soda, and baking powder in a large bowl.
3
In a separate medium bowl whisk together the almond butter, pumpkin puree, banana, plant-based milk, and apple cider vinegar.
4
Transfer the wet ingredients to the dry ingredients and whisk until combined.
5
Fold in ½ cup of pecan pieces.
6
Scoop the muffin mixture into muffin cups.
7
Top the muffin batter with the remaining pecan pieces.
