Summary
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.
Ingredients
Directions
Preheat oven to 350 degrees F.
Lightly oil a 12-cup muffin pan with oil spray or use paper muffin tin liners.
Whisk together the oat flour, whole oats, coconut sugar, spices, baking soda, and baking powder in a large bowl.
In a separate medium bowl whisk together the almond butter, pumpkin puree, banana, plant-based milk, and apple cider vinegar.
Transfer the wet ingredients to the dry ingredients and whisk until combined.
Fold in ½ cup of pecan pieces.
Scoop the muffin mixture into muffin cups.
Top the muffin batter with the remaining pecan pieces.
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.
