Meet the Vegan Gluten-Free Pumpkin Pie Muffin: Fall’s Healthiest Indulgence!

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Welcome to Sensible Edibles Bakery, where we’re all about making healthy baked goods that don’t skimp on taste (or style)! As professional bakers, we're introducing our latest seasonal sensation: the Vegan Gluten-Free Pumpkin Pie Muffin! It’s as cute as it is delicious, with a mini pie baked right in the middle—it's like two treats in one cozy little package. Plus, these muffins are packed with fiber, protein, and good-for-your-gut ingredients, so they’re practically a health food!

Tools Required:

Mixing bowls

Measuring Cups & Spoons

Spatulas & Whisk

Standard Muffin Tin

Ice Cream Scoop or Metal Spoon

Pumpkin Pie Muffin Recipe

Ingredients: 

200g Organic coconut Sugar

120g Organic Coconut Oil

100g Carbon-Filtered Water

140g Homemade Oat Milk

250g Organic Bananas (adjust for sweetness)

30g White Distilled Vinegar

5g Vanilla Extract (optional)

400g Oat Flour

130g Potato Starch

70g Tapioca Starch

30g Baking Powder (double-check freshness by adding some to water—if it bubbles, you're good!)

10g Cinnamon

Pinch of Salt

Sure, pumpkin pie is the classic, but our Pumpkin Pie Muffin levels it up by adding high-fiber, protein-rich muffin goodness to the mix. These little gems are made with flax to replace the eggs, adding moisture, binding power, and a boost of omegas (hello, superfood!). Our muffin base is loaded with bananas, providing natural sweetness, potassium, and fiber—perfect for that soft, moist crumb.

 

Instructions for the Muffins: 

1. Preheat oven to 350°F (175°C). 

2. In a large bowl, mix all wet ingredients and then add all dry ingredients. Mix until smooth.

3. Divide batter into a oiled muffin tin, creating a well in each with an oiled ice cream scoop or spoon.

Pumpkin Pie Filling Recipe

Ingredients:

300g Pumpkin Puree (Libby’s is our go-to)

70g Brown Sugar

25g Homemade Oat Milk

30g Organic Corn Starch

½ tsp Salt

½ tsp Xanthan Gum

Pinch each of Cardamom, Cinnamon, Nutmeg, Ginger (for that classic pumpkin pie spice)

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Instructions for the Muffins:

1. In a bowl, mix all the filling ingredients together until smooth.
2. Spoon filling into the well of each muffin.

*Here’s a tip from our bakery, to make the perfect little nook for that mini pumpkin pie center:

- Use an ice cream scoop or a metal spoon dipped in oil

- Press it right into the muffin batter, and voilà! 

You’ve got a clean little space for the pie filling. And did we mention how adorable they look topped with our crumbly cinnamon topping? Mouth-watering isn’t the half of it!

Crumb Topping:
- Equal parts Organic coconut Sugar, Brown Sugar, GF Flour, and Vegan Butter. 

- Mix equal parts (1:1:1:1) of organic sugar, brown sugar, gluten-free flour, and vegan butter until crumbly. Sprinkle on top of each muffin.

Putting it all together:

1. Make the Muffins: Mix all the muffin ingredients together and scoop the batter into lined muffin tins. Using the ice cream scoop trick, create a well in the center.
2. Add the Pumpkin Pie Filling: Spoon a dollop of pumpkin pie filling into each muffin's center.
3. Top with Crumbs: Sprinkle that perfect crumb topping generously on top of each muffin.
4. Bake at 350°F for about 25-30 minutes, until the muffins are golden and the filling is set.

And there you have it—a muffin that’s hearty, healthy, and perfect for everyday snacking. These sell like hotcakes here at Sensible Edibles, especially during fall. So, come by the bakery, grab one (or a dozen!), and experience this delightful twist on a classic autumn treat.

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