This morning I woke up to cooler air and cloudy gray skies which immediately put me in the mood to bake and sip on hot pumpkin coffee. With my favorite pumpkin scented soy candles burning in the background, it very much felt like a cozy Autumn day. The leaves are falling, people are starting to wear layers and pumpkin everything is everywhere.
It’s been a while since I did any baking because baking in the summer is HOT… and turning on the oven seems wrong, right?! I was sorta scared to turn on the oven in my new apartment because it looks ancient.. haha but it actually worked just fine.
Speaking of my new place, I wanted to mention something pertaining to yesterday’s post… I was in one of those really positive moods while writing it… while I’m purely excited to be here, choosing a positive attitude, looking for the good and living life for you is a daily struggle that takes work and practice, as you guys know. Some days will be harder than others but if we maintain that ‘everything will be okay’ mindset, it’s easier to get through those tough days.
The reason I’m able to feel normal and happy again is because I went through the grieving process of change. Change is scary. Many days, I couldn’t or didn’t want to get out of bed because it was easier than facing life. Lots of tears and heartbreak and overcoming my fear of being alone brought me to this point of feeling content. So if you’re going through a rough time, just think about where you could be in 2 months or 6 months or 1 year. You never know what opportunities will come your way and where life will take you!! No matter what, you will always come out stronger on the other side. As cheesy as it sounds, it couldn’t ring more true. If three months ago, you told me I would eventually have my own place in the city, I would have laughed in your face because my mindset was sad and negative.
We have to remember that anything is possible, if you’re consistent and know your goals. Dreams without goals are only dreams (heard that in a motivational video).
Life is a funny thing, isn’t it?
Anyways, thanks for hearing me out and sharing your stories in the comments. Keep ’em comin!
Let’s get to these Easy Pumpkin Spice Muffins.
These yummy festive muffins are:
vegan
low-fat
oil-free
nut-free
gluten-free
banana-free
and packed with the most warming spices. Your house will smell of a sweet bakery brimming of pumpkin spice and cinnamon sugar. When it comes to recipes, every vegan blogger says “trust me, it doesn’t taste vegan”, but you guys these are legit, I swear. Really though. Vegan baking (and cooking) shouldn’t have such a bad rep because it can stand up to any buttery non-vegan muffin or baked good. Plus they’re usually wayy healthier. Why use milk or butter when you can use almond milk and applesauce?! Healthier swaps are the way to go.
They turn out to be dense from the pumpkin purée, but not overly heavy. Sweetly spiced with all the flavors of fall, you’ll keep coming back for these easy muffins time and time again. Plus, I sprinkled only a few mini dairy-free chocolate chips
Grab a cold glass of almond milk or a hot cup of coffee and cozy up to a movie with your favorite blanket.
- 2 cups gluten free all-purpose flour
- 1 cup coconut sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon sea salt
- 1 cup canned pumpkin purée (not pumpkin pie filling)
- 1/2 cup non-dairy milk (I used almond milk)
- 1/3 cup applesauce
- 2 tablespoons maple syrup
- 2 teaspoons vanilla extract
- Preheat the oven to 400 degrees F.
- Line a muffin tin with 12 liners or non-stick spray.
- In a large bowl, combine all dry ingredients and whisk together until combined.
- In a separate smaller bowl, whisk together all wet ingredients.
- Fold wet ingredients into dry ingredients. Mixture will be thick (and taste amaaazing!!)
- Spoon into the muffin cups and fill almost to the top.
- Bake for 17-19 minutes, until golden brown and a toothpick comes out clean.
- Enjoy!!
Hi, i just tried this recipe and the muffins came out still raw in the middle. I dont know why. Any suggestions?
Hi there- could I sub all purpose flour for spelt flour instead? Any other flour suggestions?
This recipe is delicious, thank you for sharing! I am new to your website and looking forward to trying more recipes!
I just made these and the roasted brussels sprouts earlier and I am on cloud nine! Even my roommate who isn’t vegan is impressed! I am so happy I stumbled upon your blog, I’ve been vegan for close to a year and it’s amazing how many new things I’ve tried and blogs like yours have helped me discover new food, recipes, and create a better lifestyle for me overall! So thank you, thank you, thank you!
These sound amazing however I’m doing Paleo what can I use instead of the gluten free flour? Would almond meal work? Help please! Also congrats on the. Ew place glad things are turning out great for you! Xoxo
You’d probably be better suited searching for a different recipe. I don’t think 2 cups of almond meal would yield a favorable result.
these look DEEE-licious! I love that these are super healtthy! I have been almost totally vegan for a while now but after baking all this holiday season stuff for the blog… even though it was all vegan I’m definitely looking into trying to clean up my diet more than just being vegan, like I totally love that you used coconut sugar in this! I have been using the vegan cane sugar but it’s about time I take it to the next level beyond just vegan food! cutting dairy like cheese was ahmazinggg! but my skin and my mood needs more plant food! 😉 lol and responding to the other comment I have missed you too girl! I’m so glad everything is going well now! XXX