Fall is almost here, which means pumpkin spice errythang! This is probably one of my favorite times of the year. Not only are the trees beautifully colored, but also you can find pumpkin spice food and drinks almost everywhere.
On the other hand, many pumpkin spice items in restaurants and grocery stores are high fat, sugar and calories. Therefore, not ideal if your trying to keep your diet and nutrition in check.Healthy and easy #Skinny #Vegan #GlutenFree #Pumpkin Spice #MuffinsClick To Tweet
Well your in luck, these Skinny Vegan Pumpkin Spice Muffins will give you your pumpkin spice fix, as well as keeping your nutrition plan on track. In addition these muffins are also gluten free, and are perfect for people that have Celiac disease or a gluten intolerance.
To make the muffins, preheat an oven to 375°F. If you have whole chia seeds, grind in a small food processor or mortar and pestle until fine. In a small bowl then combine the 2 tbsp ground chia seeds and 6 tbsp water, mix well and let stand for 5-6 minutes. For more detailed information on how to prepare the ground chia seeds, check out the post on Recipe Substitutions.
First, in a large bowl mix and combine gluten free flour, baking powder, cinnamon, nutmeg, ginger, along with the salt.
Then in a medium bowl whisk and combine soy milk (or alternative), pumpkin puree, Splenda brown sugar blend (or regular brown sugar), apple sauce, vanilla and the chia/water mixture.
To the large bowl, add the wet ingredients and stir just until combined.
Then spray a muffin pan with olive oil spray. Spoon the muffin mixture into the pan. Combine the oats and pumpkin seeds in a small bowl. Equally sprinkle on top of batter. Bake for 18-20 minutes or until cake tester comes out clean. Be careful not to overcook.
Remove from oven and let stand in pan for 5 minutes, then transfer muffins to cooling rack until completely cooled.
Once cooled you can get your pumpkin spice fix on!
- 2 tbsp ground chia seeds
- 6 tbsp water
- 2 cups Gluten Free all purpose flour
- 4 tsp baking powder
- 1.5 tsp cinnamon
- 0.5 tsp nutmeg
- 1 tsp ginger
- 0.5 tsp salt
- 1 cup light soy milk (or alternative)
- 1 cup unsweetened pumpkin puree
- 1/4 cup packed Splenda brown sugar blend (or 1/2 cup brown sugar)
- 1/2 cup unsweetened apple sauce
- 1 tsp vanilla
- 1/3 cup gluten free oats
- 1/4 cup pumpkin seeds
- Preheat oven to 375°F
- In a small bowl combine chia seeds and water, mix well and let stand for 5-6 minutes.
- In a large bowl mix and combine gluten free flour, baking powder, cinnamon, nutmeg, ginger, and salt. In a medium bowl whisk and combine soy milk, pumpkin puree, brown sugar blend, apple sauce, vanilla and chia/water mixture. Add wet ingredients to dry ingredients and stir until combined.
- Spray a muffin pan with olive oil spray. Spoon muffin mixture into pan until about 3/4 full.
- Combine oats and pumpkin seeds in a small bowl, sprinkle on top of batter. Bake for 18-20 minutes or until tester comes out clean. Be careful not to overcook. Remove from oven and let stand in pan for 5 minutes, then transfer to rack until completely cooled.
113 calories, 3g fat, 4g protein, 20g carbohydrate, 3g fiber based on 15 muffins