Do not go through September without baking these delicious pumpkin spice muffins

We are literally pouring pumpkin spice on our entire lives this month.

Trine Jensen-Burke

Do not go through September without baking these delicious pumpkin spice muffins

September is the month when the world collectively goes ga-ga for anything pumpkin spice.

And while you have probably already drank your fair share of the coffee version of this autumnal delight, we have recenrly come across what is bound to become your next pumpkin spice obsession.

Say hello to pumpkin spice muffins, the cumbliest, sweetest and most flavourful fall sweet ever created.

That’s Saturday baking sorted this weekend, for sure:

1-Bowl Pumpkin Muffins

Ingredients

1.5 flax eggs (1 1/2 Tbsp (10.5 g) flax seed meal + 4 Tbsp (60 ml) water)
2 Tbsp (30 g) mashed ripe banana
3/4 cup (150 g) pumpkin puree
2/3 cup (146 g) muscovado sugar*, packed (or sub organic brown sugar or coconut sugar)
1/4 cup (60 ml) maple syrup
1/4 cup (60 ml) olive oil
1 tsp vanilla extract
2 tsp baking soda
1/4 tsp sea salt
1/2 tsp ground cinnamon
1 1/4 tsp pumpkin pie spice*
1/2 cup (120 ml) water
1/2 cup (55 g) almond meal (ground from raw almonds)
3/4 cup (67 g) gluten-free rolled oats
1 cup (160 g) gluten free flour

CRUMBLE TOP optional

3 Tbsp (40 g) muscovado sugar (or sub organic brown sugar, organic cane sugar, or coconut sugar)
3 1/2 Tbsp (35 g gluten free flour
2 Tbsp (13 g) roughly chopped pecans, pepitas, or walnuts
1 1/4 Tbsp (18 g) coconut oil
Pinch each cinnamon + pumpkin pie spice

Instructions

Preheat oven to 350 degrees F (174 C) and lightly grease a standard size muffin tin (will make 9-10 muffins). Dust with gluten free flour and shake out excess.
Prepare flax egg in a large mixing bowl. Let set for 5 minutes.
Add banana and mash, leaving just a bit of texture.
Add pumpkin purée, muscovado sugar, maple syrup, olive oil, and vanilla extract and whisk for one minute.
Stir in baking soda, salt, cinnamon, and pumpkin pie spice, and mix. Add water and whisk once more.
Add almond meal, gluten-free oats, and gluten-free flour blend and stir until just combined. The batter should be thick and scoopable.
Divide batter evenly among 9-10 muffin tins, filling all the way full.
Quickly rinse your mixing bowl and then add crumble ingredients. Mash ingredients together with a fork or your hands until crumbly like wet sand. Generously top muffins with streusel.
Bake for 27-32 minutes or until tops are golden brown and a toothpick or knife comes out completely clean. It’s better to slightly over-bake these than under-bake because the gluten-free flour blend takes longer to cook all the way through.
Let cool for 5 minutes in the muffin tin, then gently remove and cool completely on a cooling rack. Enjoy warm or at room temperature.
Once completely cooled, store in a covered container at room temp for 3-4 days, though best when fresh. Freeze for longer term storage.