Vegan Moist Pumpkin Muffins


The Recipe

Yields 12 muffins

Serving Size: 1 muffin

3/4 cup whole wheat flour

1/2 cup coconut flour

1 cup pumpkin puree

1/4 coconut sugar

1/4 cup coconut oil

1 tbsp cinnamon powder

1/2 tsp vanilla extract

1 tbsp baking powder

1 cup applesauce or 2 mashed ripe bananas

1/2 cup gluten-free rolled oats

1/2 cup walnut halves, smashed



1. Preheat oven to 350 F.

2. Mix ingredients together and make the batter.

3. Evenly spread batter into 12 muffin tins.

4. Bake for 20 minutes until the muffins are finished. At about 12 minutes, open the oven and drizzle oats and walnuts on top of each muffin!


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