Arrow Fat Left Icon Arrow Fat Right Icon Arrow Right Icon Cart Icon Close Circle Icon Expand Arrows Icon Facebook Icon Instagram Icon Pinterest Icon Twitter Icon Youtube Icon Hamburger Icon Information Icon Down Arrow Icon Mail Icon Mini Cart Icon Person Icon Ruler Icon Search Icon Shirt Icon Triangle Icon Bag Icon Play Video

Vegan + Gluten Free Pumpkin Muffins

Vegan + Gluten Free Pumpkin Muffins

Who else is a huge pumpkin fan? That time of year is here and I know I am taking full advantage of it! Pumpkin smoothies, bread, sauces, muffins, the list goes on. Instead of buying everything pumpkin flavored from the grocery store, I'm trying my hardest to recreate everything at home without all of those unhealthy additives.

Buying canned pumpkin is super easy, but making it at home isn't much more difficult! That's why I wanted to create a fool-proof way to steam your own real pumpkin for all of the delicious seasonal recipes you'll be making— using stasher!


how to make your own pumpkin filling with stasher bag

How To Make Your Own "Canned" Pumpkin

You will need:

How to:

  • Bring a large pot of water to a boil
  • Clean and halve sugar pumpkin
  • Clean out inside by removing fibers and seeds

steam pumpkin in a stasher bag

  • Place half of the cleaned pumpkin in a half-gallon stasher bag
  • Close the stasher bag partially and place it in the boiling water and cover with a lid
  • Reduce heat to medium-high and steam for about 45 minutes or until tender
  • Turn heat off and carefully remove the bag with tongs or pot holders
  • Let cool for a few minutes
  • Scrape out the pumpkin and add it to a high-speed blender or food processor
  • Blend on high until thoroughly combined

Muffin Ingredients

  • 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


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

pumpkin muffins by stasher bag


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

Subscribe to back in stock notification