Servings
Font
Back
Vegan Pumpkin Muffins
5 from 57 votes

Vegan Pumpkin Muffins

These Vegan Pumpkin Muffins blend oat flour, pumpkin puree, spices, and natural sweeteners into moist, spiced muffins without animal products. The texture is soft and tender, enriched by almond butter and balanced with applesauce and maple syrup. Optional pumpkin spice and cinnamon provide autumnal warmth while add-ins like walnuts or chocolate chips add texture and flavor contrast.

Prep Time
15 mins
Cook Time
19 mins
Total Time
34 mins
Servings: 12 muffins
Calories: 188 kcal
Course: Breakfast, Snacks, Brunch
Cuisine: American, Vegan

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

    Cup of Yum
  1. Preheat oven to 370 degrees F, and locate a standard muffin pan.
  2. 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.
  3. 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.
  4. 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

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%)

Nutrition Facts

Serving: 12 muffins

Amount Per Serving

Calories 188

% 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.