Go Back
I can never have just one of these Pumpkin Hazelnut Muffins! They are gluten free, vegan and refined sugar free making them the best healthy breakfast ever!
Becky Rosenthal

Vegan Pumpkin Hazelnut Muffins

These healthy pumpkin muffins are the perfect breakfast treat for autumn. 
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 27 minutes
Total Time 42 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American, Gluten Free, vegan
Ingredients Method Notes

Ingredients
  

  • 1 1/2 tablespoons flax seed meal
  • 4 tablespoons water
  • 1/2 cup hazelnut meal,* or 1/2 cup hazelnuts processed
  • 1 cup pumpkin puree
  • 1/4 cup pure maple syrup
  • 1/2 cup coconut sugar, or light brown sugar
  • 1/4 cup coconut oil, melted
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon sea salt
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon each: cloves, nutmeg, ginger
  • 1 cup gluten free flour, or whole wheat pastry flour
  • 3/4 cup oats
For the hazelnut streusel
  • 1/4 cup hazelnut meal* or 1/4 cup hazelnuts processed
  • 1/4 cup roughly chopped hazelnuts
  • 1 tablespoon gluten free flour, or whole wheat pastry flour
  • 1 tablespoon pure maple syrup
  • 1 tablespoon coconut oil
  • 1/8 teaspoon sea salt

Method
 

  1. Preheat oven to 350 and grease a standard muffin pan. 
  2. In a small bowl mix together the flax and water and let sit for 5 minutes.
  3. In a high powdered blender or food processor process hazelnuts to a powder. (I like to measure out the amount for the streusel here too and set it aside.) Don't over blend or you'll make hazelnut butter. 
  4. Add all other ingredients for the muffins (except oats but including the flax seed mix) to the blender or food processor and blend just until smooth. Stir in oats. Let sit while you make the streusel topping.
For the hazelnut streusel
  1. In a small bowl combine all of the streusel ingredients using a fork. It should have some powder and some crumbs. 
  2. Use a cookie scoop or spoon  to divide the batter out into the muffin pan.  Top with streusel. 
  3. Bake at 350 for 27 minutes. Remove from oven and let cool slightly (5 min) before removing from pan or serving. Store in a air tight container at room temp for 3 day or in the fridge for a week.  These muffins also freeze well. 

Notes

You can make hazelnut meal just by pulsing roasted hazelnuts in a food processor or blender a few times until they are a course flour-like powder.  If you can find pre-roasted, unsalted hazelnuts those are the best to use!