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Vegan Pumpkin Muffins
5 from 9 votes

Vegan Pumpkin Muffins

These pumpkin muffins come together easily with a few basic ingredients!

Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Servings: 12 muffins
Calories: 147 kcal
Course: Breakfast
Cuisine: American

Ingredients

  • 1 1/2 cups all-purpose flour or wheat flour, unbleached
  • 3 teaspoons pumpkin pie spice
  • 1 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1 cup pumpkin puree
  • 1/2 cup light brown sugar
  • 1/2 cup non-dairy milk unsweetened
  • 3 tablespoon maple syrup
  • 3 tablespoons coconut oil melted
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon vanilla extract pure
  • pumpkin seed optional, for garnish

Instructions

    Cup of Yum
  1. Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with baking cups and set aside.
  2. In a large mixing bowl, whisk together the flour, pumpkin pie spice, baking soda and baking powder. Set aside.
  3. In another large bowl, mix pumpkin puree, brown sugar, milk, maple syrup, coconut oil, apple cider vinegar and vanilla extract until well combined.
  4. Stir the dry ingredients into the wet ingredients until just combined.
  5. Divide the batter into the prepared baking cups using a spoon or cookie scoop, filling each cup about 3/4 of the way full. Sprinkle with pepitas, if desired.
  6. Bake for 20 to 23 minutes or until golden brown and cooked through. Enjoy warm or cool!

Notes

  • SUBSTITUTIONS
  • Roasted Pepitas
  • STORAGE
  • Store these muffins in an airtight container for up to 3 days on the counter. Or store in the freezer for up to 3 months. To freeze, wrap each muffin securely in foil or plastic wrap. Or place in a freezer bag. Press as much air out of the bag as possible before freezing. Store in the freezer for up to 3 months.
  • Flour: You can use Gluten Free 1-1 All Purpose Flour to make these gluten free.
  • Light Brown Sugar: You can use coconut sugar instead, if desired.
  • Milk: Use your favorite dairy free milk.
  • Coconut Oil: You can use butter, canola or grapeseed oil instead.
  • Maple Syrup: You can use honey or regular granulated sugar instead, if needed.
  • Apple Cider Vinegar: ACV is not the same as apple cider. Do not use apple cider in this recipe.
  • Optional Topping or Mix-ins: Sprinkle the top of the muffins with raw or Roasted Pepitas. Or mix in chocolate chips or nuts.

Nutrition Information

Calories 147kcal (7%) Carbohydrates 26g (9%) Protein 2g (4%) Fat 4g (6%) Saturated Fat 3g (15%) Sodium 110mg (5%) Potassium 111mg (2%) Fiber 1g (4%) Sugar 13g (26%) Vitamin A 3177IU (64%) Vitamin C 1mg (1%) Calcium 47mg (5%) Iron 1mg (6%)

Nutrition Facts

Serving: 12 muffins

Amount Per Serving

Calories 147

% Daily Value*

Calories 147kcal 7%
Carbohydrates 26g 9%
Protein 2g 4%
Fat 4g 6%
Saturated Fat 3g 15%
Sodium 110mg 5%
Potassium 111mg 2%
Fiber 1g 4%
Sugar 13g 26%
Vitamin A 3177IU 64%
Vitamin C 1mg 1%
Calcium 47mg 5%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.