Vegan Pumpkin Muffins
User Reviews
5
Vegan Pumpkin Muffins
Description
The muffins start with dry ingredients including oat flour and baking leaveners, combined with pumpkin spice and cinnamon to cultivate warm flavors. Wet ingredients such as pumpkin puree, applesauce, almond butter, maple syrup, apple cider vinegar, and vanilla extract create moisture, bind the batter, and activate leavening. The combined batter is gently folded with optional nuts or chocolate chips before portioning into a muffin pan.
Baking at 370°F for about 18-20 minutes yields muffins with a soft crumb that hold moistness well. Chocolate chips on top add melted richness when warm. These muffins offer a plant-based option with seasonal flavor.
They store well in an airtight container at room temperature for several days, refrigerate up to nearly a week, or freeze for longer storage. Variations include using seed butters instead of almond butter, swapping out nuts and chips for dried fruits, or adding a maple-coconut glaze.
Ingredients
Dry ingredients:
- 230 grams oat flour (2 ¼ cups)
- 1 tablespoon pumpkin spice blend
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt fine sea salt
Wet ingredients:
- 1 cup pumpkin puree cooked
- ½ cup applesauce
- ⅓ cup non-dairy milk
- ¼ cup almond butter runny, or other nut/seed butter
- ½ cup maple syrup 2 tablespoons
- 1 tablespoon apple cider vinegar
- 2 teaspoons vanilla extract
Optional add ins:
- ½ cup walnuts See Notes for other ideas, chopped raw
- ½ cup chocolate chips Check for allergens as needed, non-dairy
Instructions
- Preheat oven to 370 degrees F, and locate a standard muffin pan.
- In a medium-size bowl whisk together the dry ingredients. In a large mixing bowl whisk together the wet ingredients. Pour dry into wet, and whisk to create a batter.
- If using walnuts and/or chocolate chips, fold those in now, reserving a palmful of each for the tops of the muffins. Divide the batter evenly among the muffin pan, using approximately ⅓ cup batter per muffin. Decorate the tops with more chocolate chips and/or walnut pieces, if desired.
- Bake for 18 to 20 minutes or until a toothpick inserted in the center comes out clean. Let the muffins cool in the pan for 10 minutes, then transfer to a cooling rack. Tip: if you included chocolate chips, these are especially amazing when the muffins are still warm and the chocolate is melty!
Notes
- Store muffins in an airtight container; keep at room temperature up to 3 days, refrigerated for 5-6 days, or freeze for up to 2 months.
- Try seed butters like tahini or sunbutter and omit walnuts for a nut-free version.
- For lower fat, skip walnuts and chocolate chips and decorate with rolled oats; dried fruits can substitute for chocolate chips.
- Glazing options include a maple-coconut glaze or vegan condensed milk alternatives.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 188 kcal
% Daily Value*
| Serving | 1muffin | |
| Calories | 188kcal | 9% |
| Carbohydrates | 28g | 9% |
| Protein | 5g | 10% |
| Fat | 7g | 11% |
| Cholesterol | 0mg | 0% |
| Sodium | 195mg | 8% |
| Fiber | 4g | 16% |
| Sugar | 11g | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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