4.4 from 78 votes
Vegan Pumpkin Muffins
Vegan Pumpkin Muffins use whole wheat pastry flour combined with pumpkin puree, coconut sugar, and maple syrup to create moist, spiced muffins without eggs or dairy. A flaxseed gel replaces eggs for binding, while coconut oil and applesauce provide moisture. Pumpkin pie spice and cinnamon add warm autumn flavors, and optional mix-ins like chocolate chips, pecans, or dried fruit bring added texture and sweetness.
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
10
Calories:
216 kcal
Course:
Breakfast
Cuisine:
American
Ingredients
- 1 ⅔ cups whole wheat pastry flour or all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 ½ teaspoons pumpkin pie spice
- ½ teaspoon salt sea salt
- 1 cup pumpkin puree canned or homemade
- ¾ cup coconut sugar
- 2 Tablespoons maple syrup
- ½ teaspoon vanilla
- 1 Tablespoon coconut oil melted
- ¼ cup applesauce unsweetened
- 1 Flaxseed used as egg substitute
- ½ cup chocolate chips mix-ins, chopped pecans
- ½ cup pecan
- ½ cup dried fruit
Instructions
- Preheat oven to 350°F.
- Prepare a muffin pan by spraying it with cooking spray or lining it with silicone liners.
- Make your flax egg by whisking together ground flaxseed with water in a small bowl with a fork and let it sit for a few minutes until it forms a gel-like consistency.
- In a large bowl, combine the dry ingredients (flour, baking powder, baking soda, cinnamon, pumpkin pie spice and salt).
- In a medium bowl, mix together the wet ingredients and sugar (pumpkin, coconut sugar, maple syrup, vanilla, oil, applesauce and flax egg).
- Add the wet mixture to the dry ingredients and stir until just combined. Gently fold in any mix-ins if using.
- Place batter into the muffin pan by the spoonful filling each cavity about ¾ full. The batter should be enough to make 10 muffins. Place on the center rack of your oven.
- Bake for 18-20 minutes or until a toothpick inserted in the middle comes out clean.
- Allow muffins to cool before removing from pan and serving.
- Store muffins in a container at room temperature for 2-3 days, in the refrigerator for up to one week or in the freezer for up to 3 months.
Cup of Yum
Notes
- To make mini muffins, use a mini muffin pan and bake for 12-14 minutes, yielding about 32 mini muffins.
- For gluten-free muffins, substitute the flour with 1:1 gluten-free all-purpose flour blend.
Nutrition Information
Serving
1muffin
Calories
216kcal
(11%)
Carbohydrates
49g
(16%)
Protein
4g
(8%)
Fat
2g
(3%)
Saturated Fat
1g
(5%)
Sodium
265mg
(11%)
Potassium
254mg
(5%)
Fiber
5g
(20%)
Sugar
22g
(44%)
Nutrition Facts
Serving: 10 Serving
Amount Per Serving
Calories 216
% Daily Value*
| Serving | 1muffin | |
| Calories | 216kcal | 11% |
| Carbohydrates | 49g | 16% |
| Protein | 4g | 8% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Sodium | 265mg | 11% |
| Potassium | 254mg | 5% |
| Fiber | 5g | 20% |
| Sugar | 22g | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.