Vegan Pumpkin Latte Mini Muffins (Oil-free, Gluten-free)

Treat yourself with vegan pumpkin latte mini muffins! Made in the blender, they are vegan, gluten-free, oil-free, flourless & 35 calories each!

Mini Muffins Worth Fighting For

My husband and I have been fighting. Accusations are flying, and neither of us can let it go. It’s all because of my pumpkin latte mini muffins.

Ironically, I am not a fan of pumpkin lattes.

It has nothing to do with pumpkin (about which I have a minor obsession), or even pumpkin pie spice (I like it a lot…within reason. But please, no pumpkin spice pasta, tortilla chips or beer!). I’m just one of those oddballs who likes her coffee to taste like coffee.

But when it comes to baking, I am open to all kinds of flavor concoctions, and it turns out that pumpkin + coffee + pumpkin spice in a muffin equals irresistible. My husband feels the same way, hence the squabbling over who has eaten more than their fair share :).

Recipe Benefits

• Vegan (egg-free, dairy-free)
• Gluten-free
• Oil-free
• The batter is made (with ease) in the blender
• Flourless
• Nut-free

Ingredients

• rolled oats (quick-cooking or old-fashioned), certified gluten-free, as needed
• strong brewed coffee
• pepitas (green pumpkin seeds)
• 3 tablespoons unsweetened pumpkin puree
• coconut sugar (or brown sugar)
• baking powder
• pumpkin pie spice
• vanilla extract

You will also need some water (I use filtered tap water) and salt (as desired). You can drizzle the muffins with a small amount of white chocolate, too (see the optional embllishments heading below).

Step by Step Instructions

Note that the complete directions are also in the recipe card below.

These muffins follow the same framework as my double chocolate mini muffins from the other day.

Oats and seeds provide the essential structure, eliminating the needs for flour or oil (the seeds are rich in natural oils).

• Preheat oven to 350F (180C). Line 20 cups of a mini muffin tin or tins with paper liners (or grease/spray with nonstick spray if you do not need the muffins to be 100% oil-free).
• Place all of the ingredients, except the optional toppings, in a blender and process until smooth.
• Divide the batter equally between the prepared cups (I use a small cookie scoop for even portioning).
• Bake in the preheated oven for 10 to 13 minutes until centers are puffed and firm to the touch.
• Transfer the muffin tin to a cooling rack and cool for 10 minutes in pan. Remove muffins from tin and cool completely on rack.

Optional Embellishments

You can embellish the mini muffins (I added a white chocolate drizzle and chopped pepitas), or enjoy one (or two, or three, or four) straight up.

These minis serve triple duty as breakfast, snack or dessert, and at only 35 calories apiece (or 41, if you choose to add the white chocolate and pepitas), you can relish eating more than one at a time.

Packed with Nutrition

In addition to rich, seasonal flavor and a cake-like texture, these morsels are a treat for your skin: pumpkin is rich in vitamin A, which your complexion craves, oats can help eliminate inflammation, and pepitas are rich in vitamin E, which helps keep the skin plump and moisturized.

Plus, even one or two of these mini muffins will stave off the munchies and provide a hit of instant energy.

If you want to share these with little ones, simply replace the coffee with an equal amount of water or the milk of your choice (I would also up the pumpkin spice to a full teaspoon). Enjoy!

FAQ

• How Should I Store the Muffins? Store the cooled muffins in an airtight container at room temperature for 2 days, the refrigerator for 1 week or the freezer for 6 months.
• What Can I Substitute for Coconut Sugar? Other varieties of sweetener can be used in place of the coconut sugar, including brown sugar, date sugar or maple syrup.
• Can I Make the Muffins without Coffee? Yes! Replace the coffee with an equal amount of water, or nondairy milk of choice.
• What Can I Use in Place of the Pepitas (green pumkin seeds)? An equal amount of raw shelled sunflower seeds, almonds, cashews, walnuts or pecans can be used in place of the pepitas.

Related Posts:

1. Vegan Pink Power Latte {No Coffee, Made with Beets}
2. Pumpkin Almond Flour Cookies {Vegan, Grain-Free, Oil-Free}
3. Chickpea Flour Pumpkin Muffins {Vegan, Grain-Free, Oil-Free}
4. Coconut Flour Pumpkin Pie Bars {Vegan, Grain-Free, Oil-Free}
5. Thai Pumpkin Coconut Soup (vegan, oil-free, 5 ingredients)