Go Back
Print

Pumpkin Muffcakes

Ingredients

  • 2 cups oat flour
  • 3/4 cup coconut sugar
  • 1/2 cup coconut cream or the equivalent of a little 5.4 fluid ounce can
  • 1/2 cup maple syrup
  • 1 cup pumpkin puree
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/2 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon all spice
  • 1/8 teaspoon cloves

Optional: whipped coconut cream and/or mini vegan chocolate chips (I love the Enjoy Life brand semi-sweet mini chips)

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit. 

Oat Flour - You can buy your own OR what I usually do is add a heaping 2 cups of rolled oats to my high speed blender and blend on high for a few seconds until the rolled oats become a fine flour.

  1. Combine all dry ingredients (oat flour, coconut sugar, baking soda, baking powder, spices & salt) in a large mixing bowl and whisk together. Set aside.

  2. Combine all wet ingredients (coconut cream, maple syrup, pumpkin puree, apple cider vinegar & vanilla extract) in a blender and blend on high for a few seconds or until completely combined. 

  3. Pour the wet mixture into the dry and whisk together until well combined. 

  4. Insert the silicone muffin cups into a muffin pan. Using a 1/4 cup measure, fill each silicone cup with the batter. Here is where I like to sometimes add mini chocolate chips to the top of some... up to you!

  5. Bake at 350 degrees Fahrenheit for 35 minutes. Let cool, maybe top with some coconut whipped cream, & ENJOY!