Pumpkin Glory Muffins

It’s Pumpkin Season and these muffins make every bite even more special. (Plus, these are fabulous enough to bring to parties and holiday dinners, so now’s the time to practice baking them just the way YOU like them, beautifully!)


2 maple flax eggs (2 tbsp. flax meal + 5 tbsp. maple syrup)

1 15 oz. can 100% pure canned pumpkin (about 2 cups)

1/2 cup brown sugar

2 tbsps. aqua faba (juice from can of chickpeas)*

1 tsp. vanilla extract

1 tsp. baking soda

3 tsps. baking powder

1/2 tsp. sea salt

3 cups oat flour (made from grinding any type oats in a blender or


1 tsp. Apple pie spice blend or pumpkin pie spice blend (optional)

OPTIONAL TOPPINGS: Walnuts, Pecans, Rawnola Sprinkle or Cinnamon Raisin Ezekiel Cereal for making your desired Streusel Crumble toppings (optional)

*I save the juice from either cooking chick peas or from the can in ice cube trays which equal exactly 2 tbsp. ea. and are perfect for when you need it at times like this, for sauteing and for other recipes!

How to

Step 1: Make the maple flax eggs and set aside to gel for several minutes. Preheat your oven to 375 degrees F.

Step 2: Add the pumpkin, brown sugar, vanilla extract, aqua faba, baking soda, baking powder, spice mix and sea salt into a large mixing bowl. Add the maple flax eggs last and mix on low, scraping down the sides for one minute.

Step 3: Grind any type of oats in a mini-processor or magic bullet and add to the bowl and mix on low for about 2 minutes until thoroughly incorporated and then high for about 1 minute. Fold in

any chopped nuts or raisins you desire.

Step 4: Scoop into an ungreased silicone or nonstick muffin pan (no paper liners are necessary), 8 for large muffins with puffed muffin tops, filled to the top or for smaller muffins, fill all 12 cups evenly. Set timer for 25 minutes and sit back and watch/smell the magic!

Let cool and then gently twist out of the muffin pan. These are fabulous cut in quarters, toasted or not, and enjoyed with tea or coffee any time of the day. They make a great portable, healthful and low-fat snack, too.

These keep for a whole week, stored in a container or ziploc bag (a bit open to avoid condensation) on the counter top and they freeze beautifully, too!


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DISCLAIMER: Naomi Green is a Vegan Lifestyle Coach & Educator certified by the Main Street Vegan Academy with a certificate in Plant-Based Nutrition from The T. Colin Campbell Center for Nutrition Studies and eCornell.   Her website, Goingveganforhealth.com and her Plant-Empowered Woman  programs are a service of Going Vegan For Health, LLC, owned by Naomi Green. The content and material on this website should not be considered medical advice nor medical treatment for any specific health conditions. Naomi Green is not a health care provider or clinical nutritionist. Consult your doctor before changing your diet and discuss any and all medications you are on including monitoring your health for positive changes that may affect the amount of medication you are taking.

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