Pumpkin Almond Crunch Muffins

October 10, 2019


Happy Fall Y'all! I'm so happy to be entering into Fall this year, our Summer here in San Diego lasted way to long and was WAY to hott..averaging 90 most days. I'm also SO happy to be baking again! For me fall means the beginning of the baking season and I take that in all seriousness. I of course typically bake all year long but this year being Pregnant have had a very weird thing with food going on. If you follow me on Instagram, which I believe most of you do, you know that I am now 22 weeks Pregnant with our second baby! Yep! Harley is going to be a big brother!! So excited to share that news with you guys who only follow the blog! So when I say weird thing with food..I completely lost my sweet tooth..WHO EVEN AM I?!?! I'm always baking, always thinking of new treat recipes, always craving dark chocolate..but this pregnancy I'm just not into it..like at all. I've been having major salt cravings, wanting kettle chips all day long. And tons of Avocado toast with a ton of pink salt on top. Normally I'm truly not into the salty/savory thing one bit. I could just eat sweets all day long and turn breakfast foods into my lunch and dinner. So basically I haven't been baking this whole time, and haven't had any new ideas. UNTIL.......I woke up one morning about 2 weeks ago..fall was in the air..I could feel it! When fall finally hits there is a slight crispness to the air, a chill that hits only this time of year. I was cold. I needed my robe. I wanted a LATTE! I FELT LIKE BAKING!! It really was so exciting!! Ever since then I got my sweet tooth back and have been enjoying some Yummy vegan treats again. I've also been doing some serious Fall baking, tons of Pumpkin comin at chya! I started with my famous Vegan Pumpkin Chocolate Chip Bread from a couple years back (find recipe under desserts). After that came these muffins! Very similar to the bread but more breakfasty! Very good warm and extremely good if you cut them in half and slather a bit of almond butter on them. Hope you all enjoy and like I said, Happy Fall<3


Pumpkin Almond Crunch Muffins



1.5 cups gluten free all purpose flour (bobsredmill)

2 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1 tsp cinnamon

2 tsp pumpkin pie spice

1 cup canned pure pumpkin

2/3 cup maple syrup

1/3 cup non dairy milk (almond)

1/4 cup unsweetened apple sauce

1 tsp vanilla

sliced almonds for topping



1. Preheat oven to 350

2. Add all dry ingredients to a large mixing bowl, mix well

3. Add all wet ingredients to a high speed blender, blend to combine OR add all wet ingredients to a separate bowl and whisk well to combine

4. Add the wet mixture to the dry, mix well until all clumps are gone

5. Grease a muffin tin, fill each muffin place with batter to the top of the tin

6. Sprinkle almonds on top of each muffin

7. Bake in the preheated oven for 30 minutes

8. Let cool and enjoy




Please reload

  • Instagram Vintage Stamp

November 22, 2019

Please reload

© 2023 by NOMAD ON THE ROAD. Proudly created with Wix.com