Marla's Montana Cowgirl Weekend
Peanut Butter Pumpkin Muffins – Gluten Free & Vegan

Peanut Butter Pumpkin Muffins – Gluten Free & Vegan

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Peanut Butter Pumpkin Muffins – Gluten Free & Vegan | MarlaMeridith.com #vegan #glutenfree

I know what you are probably thinking right now…Didn’t she just share a recipe for Peanut Butter Pumpkin cookies that are also gluten free and vegan? Yes my adoring readers I sure did. This is an ingredient combo that I cannot get enough of.

Not to mention I took these photos about a month ago. I have to post them today because of the props theme I chose. Halloween props and plates need to be posted before or on our favorite holiday. After would be so not cool.

Soooo Happy Halloween! Get out your favorite jar of peanut butter & pumpkin bliss and lets bake some muffins…

Peanut Butter Pumpkin Muffins – Gluten Free & Vegan | MarlaMeridith.com #vegan #glutenfree

I should not need to make excuses that I am doing two posts in a row with my two favorite ingredients. We all have our go-to ingredients right?

Peanut Butter Pumpkin Muffins – Gluten Free & Vegan | MarlaMeridith.com #vegan #glutenfree

Pumpkin and peanut butter each add great texture to baked goods. Great flavor too of course. Together is total perfection!

Over here we always seek great flavor. And lots and lots of pumpkin. If you have sweet potato on hand you can try that too.

Mmmmmmmm PUMPKIN!!! MarlaMeridith.com

Aren’t these plates spooky?

Peanut Butter Pumpkin Muffins – Gluten Free & Vegan | MarlaMeridith.com #vegan #glutenfree

Nah….they are just plain cutesy. Slather on some cream cheese or whipped cream and jelly.

I know cream cheese and whipped cream are not vegan. Slather on more peanut butter instead. Now you have PB & J muffins. Happy muffins.

No matter what they are still gluten free.

Peanut Butter Pumpkin Muffins – Gluten Free & Vegan | MarlaMeridith.com #vegan #glutenfree

I used some almond flour in these. That also adds to the flavor and texture. Not to mention it makes them less carb heavy if you care about that stuff.

My mummy mug makes a dark & chilly morning a whole heck of a lot brighter. Not to mention it holds a double sized cup of coffee.

Peanut Butter Pumpkin Muffins – Gluten Free & Vegan | MarlaMeridith.com #vegan #glutenfree

What are your favorite muffins? Do you like muffins for snacks, breakfast or both?

Peanut Butter Pumpkin Muffins – Gluten Free & Vegan

Rating: 51

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Yield: 10 muffins

Serving Size: 1 muffin

Peanut Butter Pumpkin Muffins – Gluten Free & Vegan

Ingredients

  • 1 cup gluten free Oat Flour
  • 1 cup blanched Almond Flour
  • 3/4 teaspoon Baking Soda
  • 3/4 teaspoon fine Sea Salt
  • 1 teaspoon Pumpkin Pie Spice
  • 1/2 teaspoon ground Cinnamon
  • 1/4 cup natural Peanut Butter (I like crunchy, salted)
  • 1 teaspoon pure Vanilla Extract
  • 1 cup (8 ounces) light unsweetened Coconut Milk
  • 1 cup (8 ounces) unsweetened Pumpkin Purée
  • 4 droppers full Vanilla Stevia Drops, adjust to taste
  • For Topping
  • 1/4 cup chopped Salted Peanuts

Method

  • Pre heat the oven to 350 degrees F with the rack in the middle. Prepare a standard size muffin pan with cooking spray, cupcake liners or some unrefined coconut oil. In a medium bowl whisk together dry ingredients. In another bowl mix together wet ingredients, combine well breaking up any lumps with the back of a spoon. Mix wet and dry and mix together with a spatula until a batter is formed. Add stevia last and adjust to taste. Evenly distribute batter in muffin pan. Top with chopped peanuts. Bake about 25-28 minutes until a toothpick comes out virtually crumb free.
  • Notes
  • Allergic to peanuts? Not a problem, use almond butter, cashew butter or your favorite nut butter instead.
https://marlameridith.com/peanut-butter-pumpkin-muffins-gluten-free-vegan-recipe/

Peanut Butter Pumpkin Obsession on MarlaMeridith.com

Gluten Free Muffin Recipe Links

75 Responses to Peanut Butter Pumpkin Muffins – Gluten Free & Vegan

    • Thanks Dee, the vegan things opens up the door for lots more folks. Happy that I have embraced this way of baking. It is simple, healthy & delicious!

  1. Omg these look crazy good, Marla.

    And they are GF and vegan. Look at you turning into one of the best gf/vegan bakers I know!!!

    And your photos…are tack.sharp.clarity. I know you shoot with the 24-70 lens. I wish I could get inside your camera and watch your settings b/c they are soooo clear and perfect. Makes me want to reach thru the screen and grab a muffin!

    • Thanks Averie! Believe it or not lately I have put my 24-70mm aside (for now). I work with a combo of my 17-40mm, 50mm and brand spanking new 100mm Macro. Heavenly combo. Love that 50mm though. Sooooo freaking clear. Not sure where this whole GF Vegan thing is coming from but I love baking like this! xxoo

    • Heather, the pumpkin and peanut butter do play so well with each other. Agreed, they each bring out each others flavors. That pie sounds awesome. Think I need to make a version over here asap! xo

  2. Mmm. I have some cashew butter in the house right now. What I don’t have is Stevia — could you supply measurements for sugar, brown sugar, molasses, maple syrup or any other common ingredient instead? Thanks — Sharyn

    • Hi Sharyn, I have not tested these with those sweeteners. Generally I will use 1/4 cup maple syrup or such. Taste test the batter. You might need to add a few minutes on to the baking time too. Again, I have not tested this recipe with anything other than the stevia so I cannot guarantee the results. Let me know how it turns out :)

  3. We definitely all have our favorite ingredients — no excuses needed, darling! These look really delicious, Marla. And I have to say, I love, love, LOVE your Halloween plates — they are adorable!

  4. I discovered all the goodness in pumpkin and pb when I spread some on the pumpkin bars I made. Yum! Great muffins and thanks for linking up my zucchini ones!

  5. Pinning this!
    I need to PIN your entire blog! 😉
    LOVE these! YUM!
    You totally need to stage food for a magazine!
    YOU ROCK!
    Can’t wait til you feature that fab birthday cake!
    xoxoxo

    • Hi Teresa! Thanks so much for stopping by my sweet friend :) Glad you like my Halloween spread. A magazine….ya think? Perhaps one day. I would love to be featured in the glossies.
      The birthday cake I decorated with my daughter was a total blast. That will be a fun post. Stay tuned :) xxoo

  6. I have had no time for halloween baking and pumpkins this year so wanted to send you a big THANK YOU for allowing me to live vicariously through all your beautiful posts… x

  7. I’ve never tried the combination of pumpkin and peanut butter but it sure does sound good! We kind of missed halloween…big storm hit our area, so trick-or-treating is postponed until this coming wkend! Love all the fun photos.

  8. oh oh…to many good things here…this looks like one of them. i’ve been loving peanut butter and pumpkin lately and this one sounds fabulous. AND i love the use of almond flour. thanks for the recipe. can’t wait to look through your other goodies

      • I made these with white whole wheat flour and they baked up nicely and tasted delicious. I did have to add a dab more liquid to the recipe and baked them for 26 minutes. I think whatever your preferred flour is would work – it’s at least worth a try, because these are super!

  9. Just curious, what is your take on people who are not sold on the safety of stevia…I love it but we hear so much about artificial sweeteners and although stevia is supposed to be all-natural i know there are still some who are hesitant. Just curious for your thoughts :-)

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