🎃Peanut Butter Pumpkin Muffins that are Vegan and GLUTEN FREE🎃

Ok, so pretty much 2 of my all time favorite things are in these muffins!

PEANUT BUTTER and PUMPKIN!!!  I created this recipe to make a CLEAN alternative for my kids, as well as to accommodate their GLUTEN FREE friends and my VEGAN challengers.  I think I nailed it here!

Before you begin, preheat the oven to 375.

Line the muffin tin with cupcake holders and spray with coconut oil spray.

#1 – Sift each Dry ingredient into a Separate Medium sized BOWL:

1 1/2 cups Gluten-free, vegan, all purpose flour (be sure it’s VEGAN as all Gluten free flours may not be)

1/2 cup almond flour

2 teaspoons baking powder

1/2 cup chopped pecans

1 teaspoon Himalayan sea salt

#2 – Mix together all of the dry ingredients together.

#3 – In blender, place all Wet ingredients:

1 cup organic pumpkin purée

1/4 cup extra-virgin organic coconut oil

3/4 cup pure, maple syrup

2 tablespoons all-natural peanut butter

2 teaspoons ground flaxseed (acts as a binding agent, may sub for 1 egg, but it won’t be vegan)

1 teaspoon pure vanilla extract

1 very ripe, mashed banana

#4 – Blend all wet together. Pour wet into bowl with dry. Mix together with spatula.

#5 – Fill the lined or sprayed muffin pan 3/4 of the way full. Top with a few pumpkin seeds.

#6 – Top the muffins with a few pumpkin seeds each if you desire.

#7 – Bake at 375 for 16 to 18 minutes. Test with a toothpick.

Makes 8 muffins.

For my 21 day fix challengers and followers:
1/2 purple – banana & pumpkin  (pumpkin is a vegetable/green container, but when it’s in the puree form, it’s actually counted as a purple because the density changes the macros.

1 yellow – gluten free flour

1/2 blue – almond flour and pecans

1 1/2 tsp – coconut oil and flax and PB

My kids love them and so do I!!!

I hope you enjoy them too!

Let me know what you think!