1. Gluten free oat flour

2. Gluten free rice flour

3. Organic pumpkin

4. Raw cashews

5. Coconut sugar

6. Extra virgin olive oil (optional)

7. Cinnamon

8. Baking powder

9. Nut juice (non-dairy milk)


Cupcake mold


Cupcake tray


Finely chop up 1 cup of cashews before starting.

Preheat your oven to 355F˙ or 179C˙


Measure ¾ cup of coconut sugar into a bowl, along with 1-¼th cup of non-dairy milk (I used cashew), and 2-½ tbsp. olive oil (the oil helps with better texture but can be left out). Mix this until the sugar is dissolved completely.

Next, add in 1-½ cup oat flour, ½ cup rice flour, 2-½ tbsp. baking powder, cinnamon to taste, and 1 cup of pumpkin. Mix well together but making sure not to over mix. Add in the finely chopped cashews, mixing while pouring them in for best results.

After, grease the molds slightly with coconut oil or use a removable cupcake tray. Scoop a heaping tbsp. of mixture into the molds filling them up a little moor than ¾ the way. This will allow the mixture to rise even better.

Finally, place in oven for 20-25 min. rotating half way through to allow for even baking and golden crisp. I added pumpkin seeds, goji berries; cinnamon and cashew crumbs on top of the muffins before baking to add moor texture and color (we eat with our eyes too).


They’re extremely good, animal cruelty free, and vegan.

These muffins are perfect for the season of autumn and can be made to specifications by adding or subtracting ingredients. I added 1 tbsp. of honey for extra sweetness and health benefits but that is not required to achieve fluffy golden brown gluten free vegan pumpkin muffins.



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