Vegan Gluten-Free Pumpkin Muffins

Instead of buying everything pumpkin flavored from the store (or too many pumpkin spice lattes), try making your favorites without all the additives, unhealthy ingredients, and packaging waste.

Pumpkin fans, rise up! That time of year is here. You know the one: pumpkin smoothies, pumpkin bread, pumpkin sauces, pumpkin muffins, pumpkin donuts ... the list goes on and on. Here's a secret: buying canned pumpkin is super easy, but making it at home isn't much more difficult. Here's a fool-proof way to prepare pumpkin puree — using Stasher bags — for all of the delicious!

How To Make Your Own "Canned" Pumpkin

You will need:

• 1 small sugar pumpkin
• 1 Half Gallon or Stand-Up Mega Stasher bag
• 1 large pot with a lid

How to make:

1. Bring a large pot of water to a boil
2. Clean and halve sugar pumpkin
3. Clean out inside by removing fibers and seeds
4. Place half of the cleaned pumpkin in a Half Gallon or Stand-Up Mega Stasher bag
5. Partially close (venting) the Stasher bag, place it in the boiling water, and cover with a lid
6. Reduce heat to medium-high and steam for about 45 minutes or until tender
7. Turn heat off and carefully remove the bag with tongs or pot holders
8. Let cool for a few minutes
9. Scrape out the pumpkin and add it to a high-speed blender or food processor
10. Blend on high until thoroughly combined

Vegan Gluten-Free Pumpkin Muffins 

You will need: 

• 2 cups almond flour
• 1 Tbsp pumpkin pie spice blend
• 1 tsp cardamom
• 1/4 tsp salt
• 1/2 tsp baking soda
• 1/4 cup melted coconut oil
• 1/4 cup pure maple syrup
• 2 flax eggs (2 Tbsp ground flax + 6 Tbsp water)
• 1/2 cup steamed and blended pumpkin
• Pepitas and cinnamon for garnish

How to make: 

1. Preheat oven to 350 degrees Fahrenheit
2. Make your flax egg and set aside
3. Add and mix all dry ingredients in a large bowl
4. Add and mix all wet ingredients, including flax egg, to a different bowl
5. Combine wet and dry ingredients in the same bowl
6. Pour mixture into a non-stick muffin tin and add pepitas and a dash of cinnamon on top
7. Bake for about 18-20 minutes
8. Let cool for 15 minutes, remove from tin, enjoy!

This post was written by Mara Davanzati, the goddess of energy food and holistic wellness. Connect with Mara on Instagram at @nourish.sankalpa!