Vegan Pumpkin Muffins
User Reviews
5
Vegan Pumpkin Muffins
Description
The Vegan Pumpkin Muffins combine oat flour with natural pumpkin puree and maple syrup, creating a batter spiced with pumpkin pie spice and leavened with baking powder. Coconut oil adds moisture and helps achieve a tender crumb. Baking at moderate heat allows the muffins to rise evenly and develop slightly cracked tops, indicating doneness.
The result is a softly textured muffin with gentle sweetness and warm spice notes, suitable for breakfast or snacking. The oat flour base lends a subtle nuttiness and hearty mouthfeel distinct from wheat flour muffins.
These muffins keep best when stored in an airtight container and are freshest on the first day due to oat flour's tendency to dry baked goods over time. Cooling them for at least 30 minutes before serving helps set the texture. Adjusting the maple syrup amount can vary the sweetness for different preferences.
Ingredients
- 2 cups oat flour
- 1 cup pumpkin puree
- 3/4 cup maple syrup (at room temperature)
- 1/3 cup coconut oil melted
- 4 teaspoons pumpkin pie spice
- 2 teaspoons baking powder
- 1/4 teaspoon salt fine sea salt
Instructions
- Preheat the oven to 350ºF and line a muffin pan with 12 liners. In a large bowl, combine the flour, pumpkin, maple syrup, coconut oil, pumpkin pie spice, baking powder, and salt and use a whisk to mix it well, breaking up any clumps. This works best if your ingredients are at room temperature. If your maple syrup is cold from the fridge, it will cause the coconut oil to harden and thicken up the batter. (It should still bake fine, though!)
- Divide the batter among the 12 muffin cups, filling them slightly over halfway full. Bake at 350ºF for 25 minutes, or until the tops of the muffins rise and start to crack.
- Let the muffins cool for at least 30 minutes before serving. Store them in an airtight container on the counter for up to 3 days, or in the fridge for up to a week. Baked goods made with oat flour tend to dry out over time, so these have the best flavor and texture the first day you make them!
Notes
- Using room temperature ingredients helps the batter mix evenly and prevents coconut oil from solidifying.
- Maple syrup can be reduced to 2/3 cup for less sweetness if desired.
- Allow muffins to cool at least 30 minutes before serving for best texture.
- Store in an airtight container; best eaten within 3 days on the counter or up to one week refrigerated.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 197 kcal
% Daily Value*
| Calories | 197kcal | 10% |
| Carbohydrates | 29g | 10% |
| Protein | 3g | 6% |
| Fat | 8g | 12% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 56mg | 2% |
| Potassium | 233mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 13g | 26% |
| Vitamin A | 3179IU | 64% |
| Vitamin C | 1mg | 1% |
| Calcium | 72mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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