Do you remember when the “basic” trend took the internet by storm back in 2014? In case you don’t remember or would like a refresher, here are some of my favorite signs that someone (male or female) is #basic.
- Announcing to the world that autumn has arrived by posting a photo of yourself wearing a sweater and using the hashtag #sweaterweather. Double points if you’re also wearing Uggs.
- Referring to your male friends as “bros” and comparing yourself to the cast of The Hangover.
- Considering it newsworthy when Prince William and Kate Middleton announce their baby’s name.
- Posting a duck-face or other mysterious-but-constipated selfie on Instagram. Double points if you use Taylor Swift lyrics as your caption.
- Using the phrase “man cave.”
- Drinking Red Bull vodkas.
- Taking a “hotdogs or legs” photo at the beach, and not ironically.
- Ordering a pumpkin spice latte at Starbucks, and not ironically.
That last one brings me to a confession: I love a damn good pumpkin dish. While I try to vigilantly guard myself against the ills of being basic, I just can’t deny my love for pumpkin-y food around the holidays.
Am I less basic if I tell you that I’ve never ordered a pumpkin spice latte or bought a pumpkin-scented candle? What about the fact that these pumpkin muffins are insanely delicious and even kind of healthy? Alas, you must judge me just as I would judge any other pumpkin-loving, sweater-wearing, selfie-taking Belieber.
In all seriousness, these muffins got high approval ratings from friends, family, and coworkers, all of whom were surprised that these were both vegan and gluten-free! Unlike many gluten-free baked goods, these muffins are moist and the crumble topping makes the muffins sticky (in a good way). Enjoy being basic while pumpkin season lasts!
Vegan, Gluten-Free Pumpkin Crumb Muffins
- 1 cup gluten-free all purpose flour (I use Bob’s Red Mill)
- 2/3 cup gluten-free rolled oats
- 1/2 cup + 1 tablespoon almond meal/flour
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon sea salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 1/4 cups pumpkin puree (canned or fresh)
- 1 large banana, mashed
- 1/4 cup + 2 tablespoons pure maple syrup
- 1/2 cup coconut sugar
- 4 tablespoons coconut oil or neutral-tasting light olive oil
- 1 teaspoon vanilla extract
- 2 flax eggs*
- 1/2 cup almond milk
- Optional add ins: raisins or chocolate chips
*To make one flax egg, mix 1 tablespoon of ground flaxseeds (flaxmeal) with 2 1/2 tablespoons of water. Stir and let sit for 15 minutes to thicken.
- 1/4 cup gluten-free all purpose flour
- 1/4 cup coconut sugar
- 1 1/2 tablespoons vegan Earth Balance butter (can substitute coconut oil at room temperature)
- 2 tablespoons of pecans, diced
- 2 tablespoons of pumpkin seeds, diced
- 1/8 teaspoon cinnamon
- 1/8 teaspoon pumpkin pie spice
- Preheat oven to 350 degrees F. Grease and flour a standard 12-cup muffin tin. Alternatively, you can use muffin liners.
- In a medium bowl, mix together the dry ingredients with a whisk until combined (flour through baking powder).
- In a large bowl, add the pumpkin puree, banana, maple syrup, coconut sugar, oil, and vanilla extract. Whisk until thoroughly incorporated, about 1 minute.
- To the wet ingredients, add the flax eggs. Drizzle in the almond milk slowly, whisking while you pour.
- Add the dry ingredients to the wet ingredients and stir with a wooden spoon until just combined. Do not overmix the batter, or it may get tough.
- Using an ice cream scooper or tablespoon, fill the muffin tins 3/4 full with the batter.
- For the crumb topping, mix the ingredients with your fingers until it crumbles and mimics the texture of wet sand. Top the muffins with the crumb mixture.
- Bake for 25-28 minutes or until a toothpick inserted in the middle of a muffin comes out clean. Let the muffins cool in their tins for 15 minutes before transferring to a wire rack tray to cool. If you did not use muffin liners, use a paring knife to remove the muffins from the molds.