Go Back
–+ servings
The Hungry Herbivores

Pumpkin Spice Granola Muffins

No ratings yet
Print Recipe
Prep Time 11 minutes
Servings: 12
Course: Dessert
Ingredients Method

Ingredients
  

  • 2 cups gluten-free flour
  • ½ tsp vanilla extract
  • ¼ cup maple syrup
  • 1 tbsp apple cider vinegar
  • ½ cup unsweetened apple puree
  • ¼ cup plus 1 tbsp rapeseed or canola oil
  • ¾ cup non-dairy milk, like soya
  • ½ tsp sea salt
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp xanthan gum, or chia or flax seeds. For non-vegans, you could use gelatine
  • 1 tbsp pumpkin spice mix
  • ½ cup coconut sugar
  • ¼ cup ground almonds
  • ¾ cup almond and pumpkin spice granola mix (or regular)

Method
 

  1. Pre-heat your oven to 180C/350F, and line (or grease) a 12-hole muffin pan.
  2. In a small bowl, mix together the oil, non-dairy milk, vinegar, maple syrup, apple puree and vanilla. Set aside.
  3. In a large bowl, whisk together the flour, almonds, coconut sugar, pumpkin spice mix, xanthan gum, baking soda, baking powder and salt.
  4. Make a well in the dry ingredients and pour in the liquid mixture. Fold to combine. Pour the muffin mixture nearly to the top of each muffin pan hole, and sprinkle each muffin with a heaped tablespoon of granola.
  5. Place in the oven and cook for 23-28 minutes, or until a toothpick comes out clean with a few crumbs.
  6. Let cool on a wire rack for 15-20 minutes before removing from the pan.
  7. You can store the muffins in an airtight container for 3-4 days.

Tried this recipe?

Let us know how it was!