Oat vegan pumpkin muffins!

For the past 4 years my breakfast was pumpkin muffins on repeat. Fall, winter, summer, it doesn’t matter! They are sweet, comforting, and a great breakfast on the go. Easy to prepare a dozen before starting the week and running out of time for healthy breakfasts.

Before I did AIP diet I had one favorite recipe (linked here!), but it had protein powder, which I didn’t reintroduce yet! So as soon as I introduced oats back to my life, I found this NEW favorite recipe. So comforting and yummy. I eat two a day…

These are gluten-free, vegan, and can be customized with different toppings like chocolate chips, walnuts, raisins… get as wild as you want!
Ingredients:
Wet:
* 1/3 cup extra-virgin olive oil
* 1/3 cup maple syrup or honey
* 2 eggs or flaxseed eggs
* 1 cup pumpkin purée
* 1/4 cup milk of choice (I used almond milk)+ 1 tbs apple cider vinegar
Dry:
* 2 teaspoons pumpkin spice blend
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 2+1/2 cup GF oat flour (just grind your oats until they are super fine!)
Instructions:
Mix all wet and dry ingredients separately. Then mix dry and wet together until well combined. Add chocolate chips, walnuts or anything you want!
BAKE at 325F for 25 minutes!

AIP Pumpkin Muffins (vegan+AIP)

If you’ve been following me for a while, you probably know I’m obsessed with one breakfast and one breakfast alone:
Pumpkin muffins. Here’s the OG recipe…

Yea, it’s been going on since like 2018.
Going on AIP diet was hard, but the hardest meal for me was breakfast.
SO MANY muffin fails. It was so bad. But I didn’t give up. I needed these pumpkin muffins!

Today I want to share with you this AIP compliant recipe. I’ve tried it many times by now and it WORKS. I’m finally myself again, while staying gluten and dairy free!

A note about cassava flour: this recipe only works with Pamela’s cassava flour. Apparently Cassava flour is very finicky and different brands will produce different results. But, it’s a great GF flour that I think works well if you have a solid recipe.

Dry:
1 cup cassava flour
½ cup arrowroot powder OR tapioca flour
1/2 teaspoon baking soda
1 cream of tartar (or baking powder if not AIP)
1 teaspoons cinnamon
¾ teaspoon sea salt

Wet:
2 gelatin eggs (or flaxseed eggs if not AIP)
1/2 cup coconut sugar
1 cup pumpkin puree
1/3 cup mild olive oil

Mix in separate bowls the wet and dry, before combining together. Be careful not to over mix! As soon as it’s combined, divide to 12 cupcake cups and bake for 23-25 min.
*ENJOY*