Weekends are made for slow mornings and yummy brunches! These vegan pumpkin muffins are full of the pumpkin flavor and fall spices and bakes with full of flavor. It’s naturally sweetened with dates, cinnamon and our Fall Vibes blend. It’s oil-free, using applesauce to keep the muffins perfectly moist and tender and full of the delicious pumpkin flavor!
The cinnamon date topping was pure perfection. No pumpkin muffin is complete without traditional warming spices which is why the Fall Vibes Superfood Blend is PERFECT for these treats that smell & taste just like fall.
Thank you to Philosophie Babe, Danielle Bear (@cacaoforcoconuts_) for this amazing fall-inspired recipe!
FOR THE MUFFINS
½ cup of cinnamon buckwheat groats
½ cup oat flour
¼ cup almond flour
1 tsp Fall Vibes
1 tsp baking powder
½ tsp baking soda
2 flax eggs (2 tbsp ground flax, 5 tbsp water)
½ cup pumpkin purée
½ cup unsweetened applesauce
1 cup (or more) pecans
FOR THE TOPPING
4 Medjool dates (pitted and soaked)
1 tbsp neutral nut butter (coconut or cashew would work)
Make your flax eggs, set aside.
Pit and soak dates.
Grind up buckwheat to a flour (or just slightly textured).
In one bowl, combine all dry ingredients then in another bowl, combine wet ingredients.
Roughly chop pecans and preheat to 350°F.
Pour the dry ingredients into the wet ingredients. Mix well. Fold in pecans.
Line a muffin tin with baking cups and bake for 15 minutes. (Silicon cups make it easy!)
While the muffins bake/cool. Make the date topping. In a food processor, blend dates, cinnamon and nut butter.
Once cooked, top with date mix and buckwheat groats. ENJOY!
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